Sunday, February 14, 2016

Conversation Heart Cakes: Baked Sunday Mornings

Here I go again...trying to make a reasonably healthy version of a "Baked" recipe.  This time I was shooting for a gluten, sugar and dairy free version of these cute little valentine treats.  By Joe....I think I may have done it!

I substituted coconut oil for the vegetable shortening and butter, applesauce for the eggs, coconut sugar for the sugar, gluten-free flour for the cake flour and unsweetened almond milk for the buttermilk.  I decided to just leave off the frosting all together and use a little confectioner sugar sprinkle instead.  I also used organic cocao powder for the cocoa.

They turned out pretty well...a little too sweet.  I am new at using coconut sugar and I am not quite sure about the amounts to use yet.  They would be great with a little dairy free ice cream on them!  I am going to chalk this on up to a success.  Please go see what the other bakers did with this challenge.

As always
Be sweet 
Happy Valentines Day

The original recipe here.


  1. I have seen coconut sugar at the store and always wondered about how to use it -- what is it like? Beautiful stencil work with the powdered sugar!

  2. It is very sweet...but I still want to try more with it.

  3. Very pretty! I love that stenciled design. :)


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