The cutest little heart cakes made for the most loveable people in your life – let’s get baking! A tasty and simple gluten-free heart-shaped chocolate cake, topped with a white chocolate frosting and finished with homemade dark chocolate hearts, using Nature’s Charm oat condensed milk really adds a creamy sweetness to these treats [paid recipe for Nature’s Charm].
Ingredients:
For the cakes –
- 100g gluten-free flour
- 40g cocoa powder
- 100g sweetener
- 2 flax eggs
- 4 tablespoons Nature’s Charm condensed milk
- 100ml oat milk
- 1 teaspoon vanilla extract
For the frosting –
- 1 tablespoon coconut oil
- 50g white chocolate (dairy-free)
- 3 tablespoons icing sugar
- Dried edible flowers, to decorate & glitter spray
For the dark chocolate hearts (makes a batch of 15) –
- 1 tablespoon coconut oil
- 70g dark chocolate
- Dried rose petals (optional)
Make them!
- Make the cakes: Mix together all of the ingredients in a bowl then divide the batter between 4 x individual heart-shaped silicone molds to fill to the top. Bake at 180C for 20 minutes until risen and firmed up.
- Meanwhile, melt the coconut oil and dark chocolate. Sprinkle over some dried rose petals in a silicone small heart chocolate mold. Then spoon the chocolate into each heart to fill to the top and chill in the fridge for at least 4 hours to set.
- Make the frosting: Melt the coconut oil and white chocolate then set aside to cool a little. Mix the icing sugar in a bowl with a dash of warm water then stir in the melted chocolate. Mix until you have a thick frosting.
- Once the cakes have cooled, pop out onto a wire rack then spread a generous layer of frosting on top of each.
- Add a heart in the middle then sprinkle over some of the dried flowers. Enjoy!
