Who says gluten or dairy-free menus mean you have to feel deprived? These paleo chocolate cakes (in adorable heart shapes) were 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 romantic 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!
This recipe begins like a standard cake recipe; the dry ingredients are mixed together, the wet are also mixed together, they are combined, and then baked. Bake in large muffin tins if desired, but they are preferred (appearance-wise) in cute heart molds – see your local craft store’s baking section or the link in the recipe below. Allow to cool.
Meanwhile, the paleo “cream” filling can be made with coconut cream and added to a piping bag. It can then be squeezed into the side of a heart cake. Icing can be poured over top and spread for the final touch!
I hope you have a romantic dinner without worrying about being gluten-free and enjoy these paleo chocolate cakes! Here’s to regaining our sparkle together,
Paleo Cream-Filled Chocolate Heart Cakes
- ¼ cup organic 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 raw honey
- Silicone Heart Mold or muffin pan
- 1 – 14 oz can full fat coconut milk chilled in fridge overnight
- 1 tablespoon raw honey
- ½ teaspoon vanilla extract
- ½ cup coconut oil
- ¼ cup honey
- 1 teaspoon vanilla extract
- ¾ cup cocoa powder
- ¼ cup coconut milk
- Pinch 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.