This is an overhead image of a sheet of chocolate cake with hearts cut out of it. The cake is to the bottom right of the image with heart shapes cut out of it. The chocolate heart cakes are around the sheet cake on a white counter. Recipe
GF Gluten-Free VG Vegetarian

Mini Chocolate Heart Cakes

Mini chocolate heart cakes are a simple, sweet Valentine’s Day treat! Dust them with powdered sugar or pipe your favorite frosting on top!

Prep: 10 minCook: 15 minTotal: 25 min
Servings: 12 mini cakes 1x


  • 1/2 cup coconut sugar
  • 5 tablespoons unsalted butter, melted
  • 2 eggs, beaten
  • 1 teaspoon vanilla
  • 3/4 cup blanched almond flour
  • 1/3 cup cocoa powder (Cacao v. Cocoa Powder)
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1/4 teaspoon salt
  • powdered sugar, for sprinkling on top


  1. Preheat the oven to 350F.
  2. Use a whisk or electric mixer to cream together the coconut sugar and butter.
  3. Beat in the eggs and vanilla.
  4. Add the almond flour, cocoa powder, baking powder, baking soda, and salt to the bowl.
  5. Whisk the dry ingredients into the wet until fully incorporated.
  6. 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!
  7. Bake for 15 minutes.
  8. Allow the cake to cool completely.
  9. Use heart shaped cookie cutters to cut hearts out of the cake.
  10. Sprinkle with powdered sugar and enjoy!

Nutrition Info:

  • Serving Size: 1 cake
  • Calories: 92
  • Sugar: 8.1g
  • Sodium: 91mg
  • Fat: 6g
  • Saturated Fat: 3.3g
  • Unsaturated Fat: 0g
  • Trans Fat: 0g
  • Carbohydrates: 9.8g
  • Fiber: 1g
  • Protein: 1.5g
  • Cholesterol: 13mg
© The Toasted Pine Nut