The cutest little heart cakes made for the most loveable people in your life – let’s get baking! A tasty and simple gluten-free heart-shaped chocolate cake, topped with a white chocolate frosting and finished with homemade dark chocolate hearts, using Nature’s Charm oat condensed milk really adds a creamy sweetness to these treats [paid recipe for Nature’s Charm].


For the cakes –

  • 100g gluten-free flour
  • 40g cocoa powder
  • 100g sweetener
  • 2 flax eggs
  • 4 tablespoons Nature‚Äôs Charm condensed milk
  • 100ml oat milk
  • 1 teaspoon vanilla extract

For the frosting –

  • 1 tablespoon coconut oil
  • 50g white chocolate (dairy-free)
  • 3 tablespoons icing sugar
  • Dried edible flowers, to decorate & glitter spray

For the dark chocolate hearts (makes a batch of 15) –

  • 1 tablespoon coconut oil
  • 70g dark chocolate
  • Dried rose petals (optional)

Make them!

  1. Make the cakes: Mix together all of the ingredients in a bowl then divide the batter between 4 x individual heart-shaped silicone molds to fill to the top. Bake at 180C for 20 minutes until risen and firmed up.
  2. Meanwhile, melt the coconut oil and dark chocolate. Sprinkle over some dried rose petals in a silicone small heart chocolate mold. Then spoon the chocolate into each heart to fill to the top and chill in the fridge for at least 4 hours to set. 
  3. Make the frosting: Melt the coconut oil and white chocolate then set aside to cool a little. Mix the icing sugar in a bowl with a dash of warm water then stir in the melted chocolate. Mix until you have a thick frosting.
  4. Once the cakes have cooled, pop out onto a wire rack then spread a generous layer of frosting on top of each.
  5. Add a heart in the middle then sprinkle over some of the dried flowers. Enjoy!