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.
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.