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Choc cherry popcorn cakes recipe

Choc cherry popcorn cakes

Prep time
10 mins

Cooking time
8 mins

Super easy


  • 2 tsp vegetable oil
  • 100g popping corn
  • 2 egg whites
  • 2 tsp unsweetened cocoa powder
  • 65g dried cherries, chopped
Nutritional information

Nutritional information, per serving

  • 204kJ / 48kcal
  • 1.3g protein
  • 8.3g carbohydrate, of which 3.2g sugars
  • 0.9g fat, of which 0.1g of saturates
  • 1.1g fibre
  • 40mg sodium, less than 1.1g salt


Preheat the oven to 180C, fan oven 160C, gas mark 4. Put 14 paper bun cases into bun trays.


Heat the vegetable oil in a large heavy-based saucepan with a tight-fitting lid. Add the popping corn, put the lid on and shake the pan to coat the kernels in the oil. Put the pan over a medium-high heat. The kernels will begin to pop, and when they do, carefully shake the pan occasionally.

A few popcorn kernels might not pop – just remove them.


When the popping subsides, remove from the heat. Cool for 5 minutes.


Whisk the egg whites and cocoa powder together in a large bowl. Stir in the cooled popcorn and dried cherries. Share the mixture between the bun cases, then bake for 8 to 10 minutes until set. Cool.

You could use sultanas or dried apricots instead of cherries.