Heart Shaped Chocolate Cakes (AIP, paleo, vegan)
Mini Heart Shaped Chocolate Cakes with no dye pink frosting to show your love on any special occasion.
Servings: 6 servings
Calories: 310kcal
Ingredients
For the heart shaped cakes
- 250 grams pumpkin purée
- 150 grams tigernut flour if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour
- 50 grams arrowroot see notes below for substitutions
- 4 Tablespoons carob powder (or 3 tablespoon unsweetened cacao powder if you are not on AIP)
- 60 millilitres maple syrup see notes if you want to reduce quantity
- 3 Tablespoons extra virgin olive oil or coconut oil
- 1 teaspoon baking soda
- 1 Tablespoon apple cider vinegar or lemon juice
- 1 teaspoon vanilla extract
For the pink frosting
- 75 grams cooked red beetroot
- 2 Tablespoons water
- 2 teaspoons maple syrup
- 2 teaspoons extra virgin olive oil
Instructions
For the heart shaped cakes
- Preheat oven to 360° F (180° C)
- 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.
- 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
Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
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 of your choice 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.
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.
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.
Nutrition
Serving: 75g | Calories: 310kcal | Carbohydrates: 29g | Protein: 6g | Fat: 21g | Saturated Fat: 2g | Sodium: 200mg | Potassium: 192mg | Fiber: 6g | Sugar: 13g | Vitamin A: 6489IU | Vitamin C: 2mg | Calcium: 97mg | Iron: 2mg