I couldn't resist one more Valentine's Day dessert! It's a day made for sweet treats, but also because I can't get enough of my silicone heart pan! This one is easy to whip together and the perfect combo of sweet and tart with the blood orange. The blood orange glaze is the perfect topping, too!
What You'll Need:
For the cake:
• 1 1/2 cup 1:1 gluten free flour (I use Bob's Red Mill)
• 1/2 cup white sugar
• 1 tsp baking powder
• 1 egg
• 1 tsp vanilla extract
• 1/2 tsp almond extract
• 1/4 cup avocado oil or vegetable oil
• 1/4 cup blood orange juice (2 small blood oranges, juiced)
• 3/4 cup almond milk
• Blood orange sliced (for garnish, if desired)
For the glaze:
• 1 cup powdered sugar
• 2-3 tbsp blood orange juice
• 1/2 tsp vanilla
• 1/4 tsp almond extract
How To:
≥≥ Preheat your oven to 375º. In a mixing bowl add your gluten free flour, sugar, and baking powder. Mix to combine. Add in the remaining wet ingredients: egg, vanilla extract, almond extract, oil, blood orange juice and almond milk. Stir to combine.
≥≥ Spray your heart molds or muffin tin with non stick spray. Fill them about 3/4 of the way full with the batter. Pop into the oven for about 15 minutes.
≥≥ In a separate bowl, combine your glaze ingredients. Stir together. It should be thin like a glaze consistency, not thick like icing. If you are too thick, add a little more blood orange juice. If you are too thin, add a little more powdered sugar.
≥≥ Pull the cake out of the oven and let cool. Drizzle with your icing and top with a slice of blood orange if desired.
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