With Love, Pink Vanilla Valentine’s Day Cake
As most of you know, I live with an IBD called Crohn’s which sometimes makes it hard to enjoy the finer foods in life. I am always researching ways on how to make classic recipes and baked goods tummy friendly. With that said, I never want to miss out on enjoying sweets… especially on holidays like Valentine’s Day!
I was recently reminiscing with my parents about how Valentine’s Day used to be one of my favorite holidays to celebrate as a child! You see, my mom and dad used to sneak into my sibling’s and my bedrooms on Valentine’s Day morning while we were still sleeping and decorate each room with balloons, cards and tasty treats. The experience was always so magical and was the best way to start the day off celebrating love! I’ve made it a point to re-introducing these magical traditions back into my world with spoiling my now husband each year with cards, balloons and home made baked goods – this cake being one of his favorites!
This Sweet Laurel inspired cake that is flowerless, gluten free, dairy free and made with all natural sugar is not only tummy friendly + tasty, but is sure to win the hearts of you and your loved ones this Valentine’s Day!
How to prepare you cake:
You will need two 9 – 10 inch round cake pans or feel free to use one small 6 – 7 inch small heart shaped cake pan but cut the recipe in half.
Cake Ingredients:
4 1/2 cups almond flour
1 teaspoon baking soda
1 teaspoon Himalayan pink salt
4 eggs
1/2 cup coconut oil (melted)
1 cup maple syrup
2 tablespoon vanilla extract
Directions:
Preheat your oven to 350 degrees.
Grab parchment paper and trace + cut the shape of your pan(s). Once your shapes are cut out, lightly coat your pan(s) with coconut oil and place your cutout at the bottom of each pan.
Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Slowly add in your almond flour, salt, and baking soda. Mix until batter is formed. Using a spatula, pour batter into prepared pan.
Bake your cake(s) in the oven for 30-35 minutes, or until a toothpick inserted comes out clean. Allow to cool before removing from the pan. Once cake is cooled, top with coconut whipped cream.
How to prepare your frosting:
Ingredients:
2 cans of coconut milk, refrigerated overnight
1 tablespoon maple syrup
1 teaspoon vanilla extract
2-3 tablespoons beet juice
Directions:
It’s very important to chill your coconut milk before preparing your frosting. Once your coconut cream has set in the fridge overnight, the coconut fat solids should be separate from the coconut water.
Spoon the solid cream (and only the solid cream) into a mixing bowl. If you add the liquid into your Beat the solid coconut cream on high speed with a hand mixer until cream peaks form. This process takes a few min, so be patient with the process. Once your coconut whipped cream gets a nice/thick consistency, slowly stir in the maple syrup and vanilla extract. As you continue to beat your frosting, add beet juice to get that pretty pink color. Refrigerate until your cakes are fully cooled and/or you’re ready frost. Once you are ready to frost your cake, smooth coconut whipped cream over sides and surface. Sprinkle with fresh non-toxic flowers and enjoy!
Ps. I thought it would be fun to share my failed attempt at my first heart shaped vanilla cake. She was ugly and also fell apart, but boy did she taste delicious 😉 !
