Heart Shaped Chocolate Cakes (AIP, paleo)

Super easy and delicious Mini Heart Shaped Chocolate Cakes with no dye pink frosting!

These simple yet delicious mini heart shaped chocolate cakes with pink frosting are perfect to show your love on any special occasion: Valentine's day, anniversary, mother's day, father's day…

The ingredients for these heart shaped chocolate cakes

For the mini cakes

• Pumpkin purée : you can either use canned pumpkin purée or homemade pumpkin purée (I just take cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients)
• Tigernut flour : This recipe uses tigernut flour (or almond flour for those who are not on AIP). If you are on AIP and still in the elimination phase, unfortunately there are no possible substitution for the tigernut flour. Why? Because all the other AIP compliant flours have very different texture and they all need their own amount of liquid. So it is not possible to replace the tigernut flour with another flour without altering the entire recipe.
• Arrowroot : it is a starch. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). Other possible substitutions, only if you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
• Maple syrup : If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it by same quantity of oil of your choice, water or coconut milk
• Baking soda
• Lemon juice (or apple cider vinegar)
• Vanilla extract
• Carob powder or cacao powder

For the no dye pink frosting

• Cooked beetroot : in France we can easily buy ready cooked beetroot. If you can't find ready cooked beetroot or if you prefer to cook it yourself and you want to know how to cook it, you can read all about it here.
• water
• maple syrup
• extra virgin olive oil

How to make these heart shaped chocolate cakes

For the mini cakes

In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV), oil and vanilla. Blend until well combined.

In a large bowl, combine the tigernut flour, arrowroot, baking soda and carob powder. Stir.

Add the wet ingredients to the dry and mix until well combined.

Line or lightly oil a mini heart muffin pan. Fill each cup with batter. The number of cakes you will have depends on the size of your pan (as you can see I got 4 rather large individual heart shaped cakes).

Bake for about 25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one cake, the knife should come out clean. And voilà! Let them cool down before removing them from the pan. You can eat them like that or you can add a pink frosting.

For the no dye pink frosting

Put all the ingredients for the frosting (beetroot, water, maple syrup and oil) in a small blender. Blend until well combined. Transfer in a piping bag. Once the cakes are cooled down and out of the pan cover with frosting using the piping bag. You can also draw a message with the frosting as seen on the picture. I recommend frosting the cakes right before serving, this way they will keep a more fresh look. Bon appétit !

Can I freeze these mini heart shaped chocolate cakes?

Yes! You can freeze them. Wait for them to reach room temperature before putting them in the freezer. Though I think it's better to freeze these cakes alone (without the frosting on top).

Can I make these ahead of time?

Yes. You can prepare the cakes (alone, without the frosting) several days in advance and then freeze them.

Or you can bake them the day before. Although you can eat them up to 3 days after baking them by keeping them in the fridge, I think that, especially for a special occasion, it's always better to eat them as fresh as possible. So I wouldn't recommend keeping them 3 days in the fridge before serving them on the big day.

You can also prepare the frosting the day before. Keep it in the fridge, in an air tight container.

I recommend adding the frosting right before serving, to prevent the beautiful pink color to go darker with oxidation. Again, you can of course still eat them if you have some leftovers. Those tips are here to make sure you get the most fresh and beautiful cakes on the big day.

Other tigernut/almond flour recipes you might also like:

• coconut free banana bread
• carob zucchini bread
• fudgy brownies
• banana blueberry muffins
• zucchini and pesto muffins
• zucchini and tuna bread

Heart Shaped Chocolate Cakes (AIP, paleo)

5 from 2 votes

Recipe by gohealthywithbea.com - http://www.gohealthywithbea.com Course: Breakfast, DessertDifficulty: Easy

Servings

6

servings

Prep time

20

minutes

Cooking time

25

minutes

Ingredients

• For the heart shaped cakes

• 1 cup (250 g) pumpkin puree

• 1 cup + ⅓ cup (150 g) tigernut flour (if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour)

• ¼ cup + 1Tbsp (50g) arrowroot (see notes below for substitution)

• 3 Tbsp extra virgin olive oil or coconut oil

• 4 Tbsp carob powder (or 3 Tbsp unsweetened cacao powder if you are not on AIP)

• ¼ cup (60 ml) maple syrup (See notes if you want to reduce quantity)

• 1 Tbsp lemon juice (or apple cider vinegar)

• 1 tsp vanilla extract

• 1 tsp baking soda

• For the pink frosting

• ½ cup (75 g) cooked beetroot

• 2 Tbsp water

• 2 tsp maple syrup

• 2 tsp extra virgin olive oil

Instructions

• Preheat oven to 360° F (180° C)
• In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV), oil and vanilla. Blend until well combined.
• In a large bowl, combine the tigernut flour, arrowroot, baking soda and carob powder. Stir.
• Add the wet ingredients to the dry and mix until well combined.
• Line or lightly oil a mini heart muffin pan. Fill each cup with batter. The number of cakes you will have depends on the size of your pan (as you can see I got 4 rather large individual heart shaped cakes).
• Bake for about 25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one cake, the knife should come out clean. And voilà! Let them cool down before removing them from the pan. You can eat them like that or you can add a pink frosting.
• For the pink frosting
• Put all the ingredients for the frosting (beetroot, water, maple syrup and oil) in a small blender. Blend until well combined. Transfer in a piping bag. Once the cakes are cooled down and out of the pan cover with frosting using the piping bag. You can also draw a message with the frosting as seen on the picture. I recommend frosting the cakes right before serving, this way they will keep a more fresh look.
  Bon appétit !

Notes

• Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
• If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of oil or coconut milk
• If you are not cassava intolerant and don’t have any arrowroot you can substitute it with tapioca starch/ flour. If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.

Did you make this recipe?

Tag @gohealthywithbea on Instagram and hashtag it #gohealthywithbea

Like this recipe?

Follow us @Go Healthy With Bea on Pinterest

Like this recipe?

Like us on Facebook