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    Home » Recipes » Desserts & snacks

    Heart Shaped Chocolate Cakes (AIP, paleo, vegan)

    Published: Jan 29, 2021 · Updated: Oct 16, 2022 by Bea C. | This post may contain affiliate links | 5 Comments

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    a graphic with two pictures of heart shaped chocolate cakes with the word love written with the pink frosting
    a graphic with two pictures of heart shaped chocolate cakes with the word love written with the pink frosting

    Super easy and delicious Mini Heart Shaped Chocolate Cakes with no dye pink frosting!

    These simple yet delicious mini heart shaped chocolate cakes with pink frosting are perfect to show your love on any special occasion: Valentine's day, anniversary, mother's day, father's day…

    1 heart shaped chocolate cake with pink frosting
    Jump To / Aller directement à
    • ⭐ Why you'll love this recipe
    • 📖 Ingredient notes
    • 💭 Substitutions
    • 🥣 Step by step instructions
    • 👩🏻‍🍳Top tips
    • 💬 Frequently Asked Questions
    • 🍪 Other recipes you might like
    • 📋 Recipe / Recette

    ⭐ Why you'll love this recipe

    • These Mini Heart Shaped Chocolate Cakes are easy to make.
    • This romantic treat is packed with vegetables.
    • This recipe is gluten free, coconut free, vegan, paleo and AIP.

    📖 Ingredient notes

    For the mini cakes

    • Pumpkin purée. You can either use canned pumpkin purée or homemade pumpkin purée. I just take unseasoned cooked pumpkin or butternut squash and put it in the blender with the other liquid ingredients. If you are not familiar with butternut squash, you can read my complete guide to butternut squash to find out everything about it.
    • Tigernut flour (or almond flour for those who are not on AIP nor nut free). If you don't know what tigernut flour is and want to learn all about it, you can read my complete guide to tigernut flour. If you are on AIP and still in the elimination phase, you have to use tigernut flour (because almond flour is not AIP compliant). Those who are not on AIP nor allergic to nuts can use almond flour instead of tigernut flour. 
    • Arrowroot. It is a starch. See below for substitutions.
    • Maple syrup. Make sure to use pure maple syrup.
    • Vanilla extract. If you are on AIP, make sure to use AIP compliant vanilla extract.
    • Carob powder or cacao powder. If you are on AIP make sure to use carob powder.

    For the no dye pink frosting

    • Cooked red beetroot. In France we can easily buy ready cooked beetroot. If you can't find ready cooked beetroot or if you prefer to cook it yourself and you want to know how to cook it, you can read all about it in my complete guide to beetroot.
    • Maple syrup. Again, make sure to use pure maple syrup.

    For the quantities and complete list of ingredients for these Heart Shaped Chocolate Cakes, please see the recipe card below.

    💭 Substitutions

    • Arrowroot substitutions. If you are not cassava intolerant, you can substitute it with tapioca starch (also called tapioca flour). If you are not on AIP nor Paleo diets: you can use potato starch or corn starch instead of arrowroot.
    • Maple syrup. If you want to reduce the maple syrup quantity in this recipe, I suggest replacing it with the same quantity of oil of your choice, water or coconut milk

    🥣 Step by step instructions

    For the mini cakes

    In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV), oil and vanilla. Blend until well combined.

    all the wet ingredients for the heart shaped chocolate cakes well combined after being mixed in a blender

    In a large bowl, combine the tigernut flour, arrowroot, baking soda and carob powder. Stir.

    all the dry ingredients for the heart shaped chocolate cakes mixed in a large bowl

    Add the wet ingredients to the dry and mix until well combined.

    cake batter in a large bowl with a spoon

    Line or lightly oil a heart muffin pan. Fill each cup with batter. The number of cakes you will have depends on the size of your pan (as you can see I got 4 rather large individual heart shaped cakes).

    the cake batter in a heart shaped muffin pan

    Bake for about 25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one cake, the knife should come out clean. And voilà! Let them cool down before removing them from the pan. You can eat them like that or you can add a pink frosting.

    For the no dye pink frosting

    Put all the ingredients for the frosting (beetroot, water, maple syrup and oil) in a small blender.

    all the ingredients for the no dye pink frosting in a blender

    Blend until well combined.

    No dye pink frosting in a bowl

    Transfer frosting in a piping bag.

    Once the cakes are cooled down and out of the pan cover with frosting using the piping bag. You can also draw a message with the frosting as seen on the picture. I recommend frosting the cakes right before serving, this way they will keep a more fresh look. Bon appétit !

    👩🏻‍🍳Top tips

    Serve those heart shaped chocolate cakes on a plate and add a personal message with the pink frosting.

    2 heart shaped chocolate cakes and the word love written in pink frosting on a white plate

    💬 Frequently Asked Questions

    Can I freeze these Heart Shaped Chocolate Cakes?

    Yes! You can freeze them. Wait for them to reach room temperature before putting them in the freezer. Though I recommend freezing these cakes without the frosting on top.

    Can I make these Heart Shaped Chocolate Cakes ahead of time?

    Yes. You can prepare the cakes (alone, without the frosting) several days in advance and then freeze them.

    Or you can bake them the day before. Although you can eat them up to 3 days after baking them by keeping them in the fridge, I think that, especially for a special occasion, it's always better to eat them as fresh as possible. So I wouldn't recommend keeping them 3 days in the fridge before serving them on the big day.
    You can also prepare the frosting the day before. Keep it in the fridge, in an air tight container.

    I recommend adding the frosting right before serving, to prevent the beautiful pink color to go darker with oxidation. Again, you can of course still eat them if you have some leftovers. Those tips are here to make sure you get the most fresh and beautiful cakes on the big day.

    🍪 Other recipes you might like

    • Pan Seared Scallops Romantic Dinner Salad
    • Mango and avocado salad with shrimp (paleo, AIP)
    • Dutch oven pork tenderloin with oranges (AIP, paleo, whole30)
    • Fluffy Aquafaba Chocolate Mousse

    Did you like this recipe? Please leave a 5 star rating on the recipe card and leave a nice review below! Tag @gohealthywithbea on Instagram and hashtag #gohealthywithbea! Also, let's stay connected on social media and continue to cook together! You can find me on Instagram, Facebook and Pinterest.

    📋 Recipe / Recette

    1 heart shaped chocolate cake with pink frosting

    Heart Shaped Chocolate Cakes (AIP, paleo, vegan)

    Author: Bea C.
    Mini Heart Shaped Chocolate Cakes with no dye pink frosting to show your love on any special occasion.
    5 from 10 votes
    Print Recipe Pin Recipe
    AIP recipe icon
    Coconut free recipe icon
    Dairy free recipe icon
    Egg free recipe icon
    an icon with the letters G and F to label gluten free recipes
    Paleo recipe icon
    an icon with the letter V for vegan recipes
    Prep Time 20 mins
    Cook Time 25 mins
    Total Time 45 mins
    Course Breakfast, Dessert
    Cuisine American
    Servings 6 servings
    Calories 310 kcal

    Equipment

    • Piping bag
    • Blender
    • Heart muffin pan

    Ingredients
     

    For the heart shaped cakes

    • 250 grams (1 cup) pumpkin purée
    • 150 grams (4/3 cups) tigernut flour if you are not on AIP nor nut intolerant, you can use almond flour instead of tigernut flour
    • 50 grams (¼ cup + 1Tbsp) arrowroot see notes below for substitutions
    • 4 Tablespoons carob powder (or 3 tablespoon unsweetened cacao powder if you are not on AIP)
    • 60 millilitres (¼ cup) maple syrup see notes if you want to reduce quantity
    • 3 Tablespoons extra virgin olive oil  or coconut oil
    • 1 teaspoon baking soda
    • 1 Tablespoon apple cider vinegar or lemon juice
    • 1 teaspoon vanilla extract

    For the pink frosting

    • 75 grams (½ cup) cooked red beetroot
    • 2 Tablespoons water
    • 2 teaspoons maple syrup
    • 2 teaspoons extra virgin olive oil

    Instructions
     

    For the heart shaped cakes

    • Preheat oven to 360° F (180° C)
    • In a blender combine the maple syrup, pumpkin puree, lemon juice (or ACV), oil and vanilla. Blend until well combined.
    • In a large bowl, combine the tigernut flour, arrowroot, baking soda and carob powder. Stir.
    • Add the wet ingredients to the dry and mix until well combined.
    • Line or lightly oil a heart muffin pan. Fill each cup with batter. The number of cakes you will have depends on the size of your pan (as you can see I got 4 rather large individual heart shaped cakes).
    • Bake for about 25 minutes. To make sure that they are cooked, insert a thin bladed knife into the centre of one cake, the knife should come out clean. And voilà! Let them cool down before removing them from the pan. You can eat them like that or you can add a pink frosting.

    For the pink frosting

    • Put all the ingredients for the frosting (beetroot, water, maple syrup and oil) in a small blender. Blend until well combined. Transfer in a piping bag. Once the cakes are cooled down and out of the pan cover with frosting using the piping bag. You can also draw a message with the frosting as seen on the picture. I recommend frosting the cakes right before serving, this way they will keep a more fresh look.
      Bon appétit !

    Notes

    Please keep in mind that the nutritional information is calculated using a nutrition facts calculator. It is a rough estimate and can vary greatly based on products used.
    Although I spend quite a lot of time converting all my recipes to cups (yes, manually, in my kitchen!) I highly recommend using a scale and measuring for weight rather than using cups. The reason for this is, apart from the whole debate on accuracy, the density of certain gluten free flours and starches differ a lot from one brand to another. Also keep in mind that all cups are not the same size all around the world which makes another good reason to use a scale so you won’t get this issue.
    If you want to reduce the maple syrup quantity, I suggest replacing it by same quantity of oil of your choice or coconut milk. 
    If you are not cassava intolerant and don’t have any arrowroot you can substitute it with tapioca starch/ flour. If you are not on AIP nor Paleo diets you can use potato starch or corn starch instead of arrowroot.

    Nutrition facts per serving

    Serving: 75gCalories: 310kcalCarbohydrates: 29gProtein: 6gFat: 21gSaturated Fat: 2gSodium: 200mgPotassium: 192mgFiber: 6gSugar: 13gVitamin A: 6489IUVitamin C: 2mgCalcium: 97mgIron: 2mg
    Tried this recipe?Mention @gohealthywithbea and tag #gohealthywithbea!
    Liked this recipe?Follow me @gohealthywithbea on Pinterest
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    More Desserts & snacks

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    • Gluten Free Orange Cranberry Muffins
    • Easy Pumpkin Pie without Evaporated Milk
    • Gluten free French apple tart

    Reader Interactions

    Comments

    1. Nathan

      February 03, 2021 at 12:04 am

      What an interesting recipe! I don't personally have any dietary restrictions, but some of these ingredients are so unique and things I haven't used before, so I may just have to try this out just for that!

      Reply
      • gohealthywithbea

        February 03, 2021 at 12:49 pm

        Bonjour Nathan. Thank you for stopping by! To be honest with you, I discovered most of those unique ingredients when I had to change my diet. And in a way, I'm glad I have those dietary restrictions because it has pushed me out of my comfort zone in the kitchen! So I encourage you to try those ingredients. And if you do, do not hesitate to tell me about your experience!

        Reply
    2. Crosky

      July 12, 2021 at 1:03 am

      Hello Bea,

      If you don't have heart-shaped or other type of pan for individual cakes and instead use a square 8x8 baking pan (US measurement/pan), do you need to adjust the baking time? Thanks!

      Reply
      • gohealthywithbea

        July 14, 2021 at 1:17 pm

        Bonjour Crosky! Of course you can use any other kind of pan if you don't have a pan for individual cakes. But I'm afraid that a square 8x8 baking pan might be a little too big for this recipe. So you can either double the quantities or use a rectangular 4x8 pan if you have one. And cook for about 10 more minutes.

        Reply
    3. Ashton

      May 03, 2022 at 2:16 pm

      5 stars
      Love this recipe. I will definitely bookmark your blog.

      Reply

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    ABOUT BEA, recipe creator, HHC, CGP

    Hello! I’m Bea, a holistic health coach, certified gluten free practitioner and recipe creator. I'm also a French woman who has been diagnosed with ankylosing spondylitis and decided to heal herself naturally after many years of strong painkillers. Here, I'm telling you about my journey that allowed me to stop all medication, hoping that it will inspire you. I'm also sharing my recipes, to show you that "free from" food can be delicious. Read more about Bea

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