Chocolate Drizzle Cherry Jam Cakes – Coconut flour cakes with a homemade cherry jam filling and a dark chocolate drizzle.
I don’t really do that much baking – I’m not exactly proficient in it and I find Paleo flours to be somewhat a luxury. However, when I thought of doing another Valentine’s day post, cakes were on the top of my list! I seem to have this real knack for making easy, baked goods. I’m pleased to bring you another one to make your Valentine’s day all the more sweet.
You know, I’ve never really liked cake. I know right, who says that? Well, except this one time, I went a bit “over the limit” at my friend’s birthday celebration and ended up stuffing my face with her birthday cake. I regretted it afterwards but in that moment, you wouldn’t have needed to dare me to eat the whole thing. Since I went Paleo though, I can eat as many cakes as I like so I’m thinking I’ve got a problem with all purpose flours (or something like that lol). This Chocolate Drizzle Cherry Jam Cakes recipe uses my favourite mix of Coconut & Tapioca flour, providing a nice bounce and body to the cakes.
You’ll definitely want to stuff these full with the cherry jam, homemade is just so easy! All you need are cherries ( I even use them frozen!), a lemon, some honey and water! Tastes rich, not like the artificial tasting store bought jam. Put it on a nice heat and depending on the time, you could get a nice thin syrup or a really thick jam. I went with thick for these cakes.
I made these goodies yesterday and shared them with my sister for an early Valentine’s treat. I’ve decided this Valentine’s day to find all my favourite Valentine’s day recipes and make them just for myself. That’s the kind of thing you do when you don’t have a Valentine ha!
You should totally make this for your significant other (try not to eat the whole batch) and tell them they’re as sweet as cherry jam. Or you could totally make these Valentine’s breakfast pancakes!
Chocolate Drizzle Cherry Jam Cakes - healthy paleo coconut flour cakes filled with homemade cherry jam and drizzled with organic chocolate
- 1 cup of Frozen Cherries
- 1/2 cup of Honey
- Juice of 1 Lemon
- 1/2 cup of water
- 4 eggs (room temperature)
- 1 teaspoon of Vanilla Extract
- 1/2 cup of Coconut Oil (melted)
- 4 tablespoons of Coconut Flour
- 4 tablespoons of Tapioca Flour
- 1/2 teaspoon of Baking Powder
- Pinch of Sea Salt
- Coconut oil for greasing
- 20 g of Organic Dark Chocolate 80% Cocoa
First, make your cherry jam: add your cherries, honey and lemon to a saucepan on high heat. Bring to a boil and reduce the heat to a low-medium. Keep an eye on the jam and stir occasionally.
Next, preheat your oven to 175C/350F.
In a mixing bowl, whisk your eggs, vanilla extract and coconut oil.
Next, sieve in your coconut flour, tapioca flour, baking powder and salt. Mix to incorporate.
Grease your baking moulds well with coconut oil and add two tablespoons of the mixture to each mould. Once all 12 cake moulds are filled, add in the rest of the mixture equally.
Place the moulds in the oven for 15-20mins, cakes will be done once they are golden. Insert a toothpick in the center; if it comes out clean they are done.
Cherry Jam should be at the right consistency by now, if not, increase the heat and keep stirring to bring it down to the consistency you like - the longer they are on the heat the thicker the jam will become.
Once cakes are done, bring them out to cool for 5mins in the mould. Once this time is up, take them out to cool on a wire rack.
To stuff the cakes: once cakes and jam are cool to handle, insert a toothpick into the middle of the heart shape (see pictures to guide you). Run the toothpick around the inside to create a space for the jam. Next, using a piping bag, pipe your jam into the hole you created. To know when to stop, cakes will puff up and jam will start to come out of the hole.
Using the double-boiler method, melt your chocolate. Drizzle the chocolate onto the cakes and melt more if required. Place cakes in the fridge for 2-3mins for chocolate to harden.