Saturday, February 13, 2016

Wholesome Chocolate Valentine Cakelets


Happy almost Valentine's Day! I remember the good ol' days of grade school Valentine candy comas like it was yesterday. Unfortunately, eating that much candy now would leave me with feelings similar to those caused by fickle grade-school loves: a stomach ache and regret. Even so, there was no way I was going to let the holiday pass without making a heart-shaped cake! I decided to create a cake that you can feel good about feeding to your Valentine's. It's still cake, but it's made with wholesome ingredients, nothing artificial.



Ingredients:

Cake

1 cup coconut sugar
3/4 cups whole wheat flour
1/4 cup + 2 tblsp. cocoa
3/4 teaspoons baking powder
3/4 teaspoons baking soda
1 eggs
1/2 cup unsweetened vanilla almond milk
1/4 cup vegetable oil or coconut oil
1/2 cup boiling water

Ganache

3-4 tblsp. unsweetened vanilla almond milk
1/4 cup dark chocolate chips

Frosting

1 can coconut cream (chilled overnight)
1/4 cup powdered sugar
1-2 tblsp. beet juice (for color)
1 tsp. vanilla bean paste



Directions:

Preheat the oven to 350 degrees. Prepare 2 heart-shaped mini cake pans with coconut oil and a dusting of flour (or line with parchment paper), set aside. If you don't have little heart shaped pans, then you're out of luck.... Juusst kidding! You can use little round cake pans or one large round cake pan and cut it into heart shape later. Combine all the ingredients except for the hot water into a mixing bowl. Mix on medium speed until combined, and scrape down the sides as needed. Slowly mix in the hot water. Pour the batter evenly into your pans and bake for 20-30 minutes or until the tops spring back to the touch. Let cool for 10 minutes before removing from the pan. Continue to cool completely on a wire rack.


As the cakes cool, whip up your coconut cream frosting. Pop open a can of chilled coconut cream and scoop out only the solid parts. You can discard the liquid.  Add powdered sugar, beet juice and vanilla bean paste and whip on high, scraping down the sides as needed, until smooth and creamy. Place in the fridge to firm up a bit while the cakes continue to cool.


In a small sauce pan, heat milk over low heat and add chocolate chips. Stir frequently, until melted and smooth. Cut your cooled cakes lengthwise and dollop a decent amount of ganache in the middles. place in the refrigerator to firm up. Once the ganached cakes are cooled, dollop some coconut cream over the top, and place the second layer of cake back on top. Spread some of the frosting over the tops of the cakes. Use leftover ganache to write phrases/messages and or sprinkle some pretty freeze-dried raspberry over the tops.


Ta-da! Your Valentine will be super impressed, and none-the-wiser that these cakes are made with good, wholesome ingredients!

xoxo














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