Pretty Pink Valentine Cake \\ Sweet Laurel
We’ve received numerous requests for cake recipes, so here you go! When I was a little girl, my mom made heart shaped cakes every Valentine’s Day. I remember they were always delicious, and always pink! It was not long before I took over the tradition, and now I make one each year. This is a deliciously moist vanilla cake with coconut whipped cream frosting, colored with beet juice. It is perfect for your sweetheart or any occasion! If you don’t have a heart-shaped pan, feel free to substitute circular or square pans. We hope you enjoy this Sweet Laurel favorite!
Pretty Pink Valentine Cake
Yields about a small heart pan (6 – 7 inches in diameter) with this recipe or a large heart pan (9-10 in. diameter) with double the recipe
To prepare the cake:
2 1/2 cups almond flour
1/2 teaspoon baking soda
1/2 teaspoon Himalayan pink salt
1/4 cup coconut oil (melted)
1/2 cup maple syrup
1 tablespoon vanilla extract
Preheat the oven to 350.
Prepare a heart shaped cake pan by coating with coconut oil. For small heart pan, about 6 – 7 inches in diameter, use this recipe. For larger heart pan, about 9-10 inches, double this recipe.
Place eggs, coconut oil, maple syrup and vanilla extract in a bowl. Whisk until well incorporated. Add almond flour, salt, and baking soda. Mix until batter is formed. Using a spatula, pour batter into prepared pan.
Bake cakes in the oven for 30-35 minutes, or until a toothpic inserted comes out clean. Allow to cool before removing from the pan. Once cake is cooled, top with coconut whipped cream (recipe below).
To prepare the coconut whipped cream:
2 cans of coconut milk, refrigerated overnight
1 tablespoon maple syrup
1 teaspoon vanilla extract
2-3 tablespoons beet juice
After the coconut cream has set in the fridge overnight, the coconut fat solids separate from the coconut water. Open cans of coconut cream and spoon the solid cream into Kitchen Aid mixer bowl. You can also use a bowl and hand mixer. Beat the solid coconut cream on high speed until cream peaks form. Slowly stir in the maple syrup and vanilla extract. Add beet juice to color until desired ‘pink’ is reached. Refrigerate until use. When you are ready to frost the cake, smooth coconut whipped cream over sides and surface. Sprinkle with dried rose buds.