Looking for a delicious, gluten free desert for Valentine’s Day that is not full of food dye, sugar or white flour? Here is our one of our family’s favorite cake recipes, with bright pink frosting made from beet juice and sweetened with raw honey and maple syrup. This recipe is not original; it was inspired by the book Make It Paleo, which I absolutely love. But since this is what I make on all of our special occasions I decided to share the step by step recipe with you.
- 7 farm fresh eggs
- 3/4 cup of warm coconut oil (find it here)
- 3/4 cup coconut flour
- 1/2 maple syrup
- 1 tsp baking soda
- One pinch of sea salt (find it here)
- 24 ounces of cheese
- One beet
- 1/2 cup of raw honey
1. Combine all the dry ingredients together and then add in the eggs and the maple syrup.
2. Mix it vigorously!
The batter will look like this:
3. Pour it into two baking pans. I found some heart shaped pans this time.
4. Place in the oven at 375 F.
5. Bake for about 20 minutes, or until golden brown on top.
6. In the meantime, juice the beet. You will get more than you need that from one beet ,but this is about how much I use to dye the frosting. I also juiced some celery sticks and a lime for a refreshing beverage while I was in the kitchen.
7. Combine the beet juice, cream cheese, and honey in a bowl.
8. With a hand held blender, mix it all together. The final product will look like this:
9. Take the cake out of the oven, and let it cool.
10. Gently tap the bottom of the pan and use a spatula to get the cake out.
11. Cut the first cake in half horizontally.
12. Set the first layer on a platter and begin the frosting process – my favorite part! Here is the first layer:
Then, place the second layer:
13. Repeat the same process with both layers of the second cake. I got a little too impatient with my second layer and my heart ended up with a whole in it. How romantic!
Here is the last layer ready to be frosted:
And here is the finished product!
I had a slice before dinner. Mmmm so good! This is a very nutritious dessert. It contains a ton of good fats, from the eggs and coconut oil, and is not excessively sweet or starchy. I like how simple it is and easy to make, since I’m not a fan of overly complicated baking. I can whip this cake up in about 45 minutes!
I recommend letting it sit in the fridge for 24 hours. It will get moist and delicious. With a glass of raw milk, this even makes a great breakfast!
Happy Valentine’s Day Everyone!