Who says gluten or dairy-free menus mean you have to be deprived? This recipe was created with the intentions of pairing with Gluten-free Lemon Cream Chicken and Pasta and a glass of wine for the ultimate gluten and dairy-free clean eating Valentine’s dinner! These sweet cakes are made with love, a creamy smooth filling, and a chocolaty sweet icing. Paleo and delicious, you are sure to fall in love!
I hope you have a romantic dinner without worrying about being gluten-free! Here’s to regaining our sparkle together,
- ¼ cup coconut flour
- ¼ cup cocoa powder
- ¼ teaspoon sea salt
- ¼ teaspoon baking soda
- 4 large eggs, brought to room temperature
- (ensures that the eggs don’t solidify the coconut oil making it hard to mix)
- ¼ cup + 2 tablespoons coconut oil, melted
- ¼ cup applesauce or mashed banana (optional; moistens cakes slightly)
- 2 tablespoons honey
- Silicone heart mold or muffin pan
- 1 - 14 oz can coconut milk
- (chilled in fridge overnight)
- 1 tablespoon honey
- ½ teaspoon vanilla
- ½ cup coconut oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¾ cup cacao powder
- ¼ cup coconut milk
- Pinch of sea salt
- Make the cakes. In a small bowl, add coconut flour, cocoa powder, sea salt, and baking soda. Stir until combined. Mix together eggs, coconut oil, applesauce and honey in a medium bowl. Add dry ingredients and mix just until combined. Allow to sit for 2 minutes. Stir again just until combined. Batter will be slightly lumpy. Fill 5 hearts or muffin tins almost completely full. Bake at 350° for 20-25 minutes. Allow cakes to cool completely. Trim cakes so that the top edge is flat.
- Meanwhile, make the filling. Scoop the cold coconut cream (the solid part) out of the can and into a small bowl, leaving excess moisture/coconut water in the can. Add honey and vanilla to the bowl. Whip it with a fork for a minute or until fluffy. Add cream into a piping bag. Stick the tip of a piping bag with a large round piping tip into one side of the heart cakes. Squeeze cream inside. Repeat on other side of heart cakes.
- Make the icing. Add all remaining ingredients to a small saucepan. Stir and heat on low just until combined and the consistency of a glaze (do not heat above low or over-heat). Pour icing over top of cakes.
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