Description
Call me a romantic but I just LOVE making heart-shaped goodies for Valentine’s Day! Whether it’s just for me, the kids, or for my hubby, these chocolate heart-shaped cakes are just perfect for Valentine’s night! Topped with raspberries and my deliciously healthy coconut whipped cream, you’ll be sure to impress.
Ingredients
Coconut oil, for greasing
2 ½ cups almond or hazelnut flour
¼ cup cacao powder (a more anti-oxidant rich version of cocoa)
1 tsp baking soda
½ tsp salt
2 flax eggs (see note)
¾ cup 100% pure maple syrup
1 TB vanilla extract
Coconut Whipped Cream
Instructions
1. Preheat oven to 350-degrees and grease the sides of 2 8-inch cake pans with coconut oil, laying down parchment on the bottom of the pans.
2. In a large bowl, whisk dry ingredients (flour through salt). In a medium bowl, whisk together flax eggs, maple syrup and salt. Pour wet ingredients into the bowl with the dry and mix until just combined.
3. Divide batter evenly between the pans and bake for 10-15 minutes (these cakes are on the thin side), or until a toothpick in the center comes out clean.
4. Allow to cool completely on wire racks before cutting with heart-shaped cookie cutters, preferably of different sizes.
5. Once cut, assemble by placing a larger heart-shaped cake on a plate, spoon on some coconut whipped cream, then add a smaller heart-shaped cake, more whipped cream, and then add raspberries for garnish.
Notes
Each flax egg is made by mixing 1 TB flax meal with 3 TB warm water and allow to sit 5-10 until gel-like. If preferred, you can replace each flax egg with one chicken egg.