We had a party for my daughter's birthday on the same day as Valentine's day. She was very specific what she wanted, a chocolate cake with a heart on the top. It was a perfect opportunity to go chocolate crazy and celebrate both her birthday and Valentine's day!
I used the basis of the cake from Vanelja's fabulous beetroot-chocolate cake. You can find the original recipe from here: http://www.vanelja.com/ruoka/herkut/view.php?id=46. I made two cakes filled with strawberry and cashew cream (made little extra) and topped with fresh raspberries. It was delicious!
We also made super easy Raspberry and Raw Chocolate cupcakes.
For 12 muffins
- 4 eggs
- 40g almond flour
- 15g (about 3 tablespoons) raw cacao powder
- 60g melted coconut oil
- 60g coconut blossom sugar / honey
- 1/2 teaspoon of baking soda
- handful of frozen raspberries
Preheat the oven to 180 degrees. Please cupcake papers in a muffin tin. Mix all dry ingredients in bowl. Beat eggs lightly and stir in another bowl with melted coconut oil. Gently mix the both mixtures together. Add frozen raspberries and stir in gently. Fill the cupcake tins half way and place in the oven for about 15 minutes or until cooked. Let it cool.