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+ servings

Heart Shaped Chocolate Cakes (AIP, paleo, vegan)

gohealthywithbea
Mini Heart Shaped Chocolate Cakes with no dye pink frosting to show your love on any special occasion.
5 from 4 votes
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Breakfast, Dessert
Cuisine American
Servings 6 servings
Calories 310 kcal

Ingredients
 
 

For the heart shaped cakes

For the pink frosting

  • 75 g cooked red beetroot
  • 2 tablespoon water
  • 2 teaspoon maple syrup
  • 2 teaspoon extra virgin olive oil

Instructions
 

For the heart shaped cakes

  • 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 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

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.

Nutrition facts per serving

Serving: 75gCalories: 310kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 2gSodium: 200mgPotassium: 192mgFiber: 6gSugar: 13gVitamin A: 6489IUVitamin C: 2mgCalcium: 97mgIron: 2mg
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