Make It: Chocolate Heart Cake
Of course I had to make a Valentine's Day cake. This one's a classic for my chocolate lover – chocolate sponge with vanilla bean American buttercream.
This cake is gluten free, dairy free, refined sugar free and artificial color free. The vegan buttercream colored in shades of pink Supernatural's pomegranate and some beetroot powder.
Despite any imperfections this is my favorite cake to date because I finally cracked getting a good gluten and dairy free sponge. The batter was light and lofty, the cake rise was bananas, and in the end it was moist and had a nice crumb (despite a few air bubbles easily avoided by giving your batter a final mix with a spatula to work them out before filling your pans). For those who don't usually bake this way, trust, this is a minor miracle. It was especially delicious with coffee.
The knife is my new favorite cake cutting knife – Nakano’s Chef’s Knife. The wood grain pattern on the handle and blade is so beautiful it’s its own serving piece and it doesn’t feel like you need to hurry up and put it away after use. Want one of your own? Use code SHAWNA for 10% off here.
Happy Valentine's, Galentine's, Palentine's, Pupentine's and whatever other love you might be celebrating this week.
Want to make this cake yourself? Here’s my recipe and method. If you try it at home, let me know how it goes!
![Clean Made Classic Chocolate Cake Clean Made Classic Chocolate Cake](https://i.imgur.com/ZRiUP49.jpg)
Clean Made Classic Chocolate Cake
Ingredients
Instructions
Notes
A NOTE ON FLOURS.
Not all gluten free flours or blends are made equally. You can experiment with gluten free flours here, but I've had the best results using Dove's Free From Self Raising flour. It's a UK flour but you can usually find it to order online. I make cake flour by replacing about 1T of flour per cup with tapioca starch which makes for a lighter cake.
ADJUSTING THE RECIPE.
This works as well with real grass fed butter as it does vegan butter. It will also work replacing the the organic can sugar with Lakanto monk fruit, but it does make for a dryer cake. I haven't tested this recipe with an egg replacer to make it vegan, but if you do, please drop me a line and let me know how it goes!
A NOTE ON PANS.
If you'd like to make this cake heart shape you can do that in a heart shaped tin or by combining round and square cakes as I did here.
Nutrition Facts
Calories
364.43Fat
20.91Sat. Fat
3.61Carbs
39.95Fiber
1.33Net carbs
38.62Sugar
23.97Protein
5.08Sodium
41.07Cholesterol
77.06