Use a whisk or electric mixer to cream together the coconut sugar and butter.
Beat in the eggs and vanilla.
Add the almond flour, cocoa powder, baking powder, baking soda, and salt to the bowl.
Whisk the dry ingredients into the wet until fully incorporated.
Spread the batter into an 8×8 inch square pan lined with parchment paper. The batter is thicker and may be difficult to spread but it’ll eventually get there, keep working it into the corners and side of the pan!
Bake for 15 minutes.
Allow the cake to cool completely.
Use heart shaped cookie cutters to cut hearts out of the cake.