Very very easy but impressive gluten-free pink cake hearts without using a special mold for Valentine’s Day or any other day you want.
This idea came to me at Christmas when I made the Easy Gluten Free Trees for parties (see the recipe here). Although I have and keep getting molds in shapes and designs to the point that my kitchen is full of them and I no longer have space to stock them, I thought I would save you from that.
These hearts are very easy and due to the small amount of dough I made them in the food processor so to save myself of washing large utensils.
I added a little food coloring and made them pink, but you can add more and make them red.
The pink flowers that I decorated are white couverture that I colored and put in special silicone molds to make them. The truth is that I had leftover melted couverture from a dessert that I’ve made, so I colored it and put it in the molds and in the refrigerator. It is not necessary to make them, or to buy such molds. I decorated two of these hearts with grated cake and they are also impressive as you can see.
I didn’t throw away the leftover of the hearts shaped cake and also I didn’t eat it just like that either. I turned it into an amazing recipe: 5-Min & 4-Ingredient for Gluten Free Dessert (see the recipe here).
Zero Food Waste! Don’t throw away food! Recycle them!
Tip: Check off the ingredients you have used in the recipe or note the ingredients you have and add the rest to you shopping list to buy them. - Attention: All ingredients must be checked that are Gluten-Free and without traces of gluten.
Abbreviations: g=grams • kg= kilograms • cup=250 ml • tsp= teaspoon=5 ml • tbsp= tablespoon=3 tsp=15 ml • ml= millilitre= (1ml=0.034 fl oz / 1fl oz=29.6 ml) • l=litre/liter=1000ml
Turn on the oven at 180°C/350°F to preheat.
With mixer or use a food processor for your convenience, beat the egg.
Add the oil, the sugar, the salt and the vanilla sugar and beat them until the mixture is smooth.
Add the Greek yogurt and the food coloring and beat them to mix them well.
Add the sifted flour with baking powder in two portions and beat well to incorporated well.
Grease and flour or line with parchment paper, a cake pan sized approximately 20 cm / 8’’ inches.
Pour the batter in it and bake for about 30 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
With a heart shaped cookie cutter cut the cake.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the white chocolate well with the butter, stirring well until our chocolate mixture is smooth.
For placing the lollipop sticks, first dive them in the melted chocolate and then stick them to hearts.
Cover the hearts with white chocolate and optional decorate them with grated cake or with sprinkles confectionery or with pink chocolate flowers that you already made and have chilled well.
Ingredients
Directions
Turn on the oven at 180°C/350°F to preheat.
With mixer or use a food processor for your convenience, beat the egg.
Add the oil, the sugar, the salt and the vanilla sugar and beat them until the mixture is smooth.
Add the Greek yogurt and the food coloring and beat them to mix them well.
Add the sifted flour with baking powder in two portions and beat well to incorporated well.
Grease and flour or line with parchment paper, a cake pan sized approximately 20 cm / 8’’ inches.
Pour the batter in it and bake for about 30 Minutes at 180°C/350°F.
Remove the cake from the oven and let it stand for about 10 minutes before unmolding and leaving it on the rack to cool down well.
With a heart shaped cookie cutter cut the cake.
In a bain-marie (No special utensils needed, just place a metal or ovenproof bowl over a pot of boiling water.) melt the white chocolate well with the butter, stirring well until our chocolate mixture is smooth.
For placing the lollipop sticks, first dive them in the melted chocolate and then stick them to hearts.
Cover the hearts with white chocolate and optional decorate them with grated cake or with sprinkles confectionery or with pink chocolate flowers that you already made and have chilled well.
See the following video to found out how easy this recipe is:
- If your gluten-free flour mix does not contain xanthan gum or psyllium husk, then use gluten-free flou for pastries and add 1/2 tbsp. xanthan gum or psyllium husk. This helps cake not to grated so much.
- All ingredients should be at room temperature, as well with all cakes.
- The oven is good to be preheated from the beginning of the process.
- Do not open the oven during baking.
- Every oven heats different. My new oven is slower than the old one. The time I’m giving in every recipe is approximately. Watch them as they baking and adapt the time.
- To test the cake if it is cooked inside, pierce it with a tooth pick or skewer stick or a thin knife. If some dough sticks to it, then it means that it needs more baking time.
- To preserve the cake (in case it doesn’t finish immediately 😀 ) place it either in a cake pan with a glass lid that closes relatively airtight or in an airtight container with a lid.
Good Luck and Bon Appétit!!!
Did you make this recipe?
I don’t want to miss any of your creations!
Take a photo & upload it to Instagram tagging me @vivoglutenfreecom so I can also be proud for you.
10