Mocha Coconut Valentine Cakes
Mocha Coconut Valentine Cakes are a gluten-free version of Swedish Love Cake, or Kärleksmums, made with almond flour and heart-shaped for giving.
Kärleksmums, also called mockarutor or snoddas, are one of Sweden ’s most popular chocolate cakes for good reason. The cake is typically light and airy and topped with a rich chocolate coffee glaze and desiccated coconut (unsweetened shredded and dried coconut). Kärleksmums does not translate easily, so the cakes are known by a variety of names in English, including Swedish Love Cake, Love Mums, Choco-coco Squares, Love Yums, and Love Treats. Could there be a more appropriate Valentine’s Day dessert? My heart-shaped Mocha Coconut Valentine Cakes are a gluten-free and equally delicious version of this beloved cake that will thrill anyone on your Valentine’s Day list.
Ingredients for Mocha Coconut Valentine Cakes:
The original recipe for Swedish Love Cake uses all-purpose flour and granulated sugar. I have converted the formula to use finely-ground almond flour and maple syrup in place of these ingredients. The resulting cake is not as light and spongy as the original, but rather super moist and a bit gooey! Using high-quality products is key to getting the best flavor from this cake.
The Process:
Combine the almond flour, unsweetened cocoa powder, baking soda, and sea salt. Sift the cocoa powder first if it contains lumps. In a separate mixing bowl, whisk the eggs, maple syrup, and vanilla extract by mixer or hand until pale in color and quite frothy. Add the dry ingredients to this mixture. The batter will be fairly loose.
Pour the batter into an 8-inch-square baking pan that has been oiled and lined with parchment. Allow parchment to overhang on 2 of the sides to use as handles after baking.
Bake the cake for 30-35 minutes until a tester inserted comes out clean.
While the cake is baking and cooling, make the Mocha Glaze by melting the butter in a saucepan and whisking in the remaining ingredients until smooth.
Finishing the Mocha Coconut Valentine Cakes:
Once the baked cake has cooled, carefully lift it from the baking pan.
Prick the cake all over with a fork or the tip of a sharp knife.
Pour the Mocha Glaze over the top of the cake.
Smooth the glaze to the edges and allow it to seep into the holes.
Sprinkle the top of the cake with finely shredded and unsweetened desiccated coconut.
While the glaze sets, choose a heart-shaped cutter that is 2-3 inches in diameter with at least 1-inch-high sides to cut through the cake.
Cut the heart shapes in a pattern that allows for the maximum number of cakes to be cut.
Cut the scraps into small squares, diamonds or rounds (or just eat them!)
Place the Mocha Coconut Valentine Cakes in decorative papers and garnish with fresh raspberries, if desired. The cakes may be placed in a tin for gift-giving or arranged on a platter to present to your loved ones!
Mocha Coconut Valentine Cakes
Equipment
- Heart-shaped cutter
Ingredients
For the Cakes:
- 1 ¼ cups finely ground blanched almond flour
- ½ cup unsweetened cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon sea salt
- 4 large fresh eggs, room temperature
- ½ cup high-quality maple syrup
- 1 tablespoon vanilla extract
For the Mocha Glaze:
- 2 ounces unsalted butter
- 1 ½ cups confectioner's sugar
- 3 tablespoons unsweetened cocoa powder
- ¼ cup espresso or strong coffee
- 1 tablespoon vanilla extract
- Pinch sea salt
To finish the Cakes:
- Unsweetened, finely shredded desiccated coconut
- Fresh raspberries, for garnish
Instructions
For the Cakes:
- Preheat oven to 325° Fahrenheit.
- Prepare an 8-inch-square baking pan by spraying with oil and lining with parchment paper. Allow the parchment to hang over 2 of the sides to use as "handles" after baking to remove the cake from the pan.
- In a bowl, combine the almond flour, cocoa powder, baking powder, and sea salt.
- In a stand mixer bowl, whisk the eggs, maple syrup, and vanilla extract until pale yellow and frothy.
- Add the dry ingredients to the egg mixture and whisk until smooth.
- Pour the batter into the prepared pan and bake for about 30 minutes or until a tester inserted in the center comes out clean.
- Allow the cake to cool in the pan on a rack. Once cooled, use the parchment "handles" to carefully lift the cake out of the pan.
- Prick the cake all over with a fork or the tip of a sharp knife. This will allow the glaze to seep into the cake.
- Pour the Mocha Glaze over the top of the cake. Sprinkle the top with desiccated coconut to cover.
- Allow the glaze to set completely, then cut the cake with the heart-shaped cutter. Depending on size, you should be able to cut 4-6 hearts. Cut remaining scraps into small squares or rounds.
- Place the hearts in decorative papers and top with a fresh raspberry, if desired. Store the Mocha Coconut Valentine Cakes in an airtight container in the refrigerator for up to a week.
For the Mocha Glaze:
- Melt the butter in a medium saucepan.
- Add the remaining ingredients and whisk until smooth.
- Keep warm until ready to pour over the cake.
