Gluten Free Chocolate Heart Shaped Cakes Without A Mold

1 ¼ cups gluten-free self-rising flour for pastries with xanthan gum or psyllium husk (*see tips for replacement)

½ cup unsweetened cocoa powder

½ cup oil (I used sunflower oil but you can use whatever vegetable oil you have like canola, corn oil etc.)

1 cup sugar

2 large eggs (1 big egg is about 65-70g)

½ cup Greek yogurt

¼ tsp salt

1 vanilla sugar

Για τη διακόσμηση

200 g white chocolate couverture

3 tbsp butter or coconut butter

• red food coloring (I used liquid one, about 2-3 drops in to 1/3 of the melted chocolate) (optional)

Turn on the oven at 180°C/350°F to preheat.

Beat the oil, the sugar, the salt and the vanilla sugar with a stand or hand mixer and beat them until the mixture is smooth.

Add the Greek yogurt and beat them to mix them well.

While the mixer is still running, add the eggs to the batter, one by one, so that each egg is incorporated into the batter before adding the next.

Add the sifted flour with the cocoa powder and beat until the mixture is smooth. Continue beating for another 3-5 minutes to make it fluffier.

Grease and flour or line with parchment paper, a pan sized about 20X2o cm / 8”X8’’ inches.

Pour the batter in it and bake for about 40 Minutes at 180°C/350°F.
(conventional mode)

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 chocolate well with the butter, stirring well until our chocolate mixture is smooth.

Cover the cake hearts with white chocolate. Optionally drop red color on the leftover couverture to make it pink and draw designs on the cake hearts that are coated with white chocolate.

Let the chocolate cool enough before serving them.

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Gluten Free Chocolate Heart Shaped Cakes Without A Mold