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Chocolate Heart Cakes

Four heart-shaped chocolate cakes on a wire rack, glazed with dark chocolate icing and topped with freeze-dried strawberries and granola sprinkles.

Celebrate love with a treat that loves you back! These Chocolate Heart Cakes are the ultimate fusion of rich, fudgy cocoa and wholesome ingredients. They are entirely gluten-free and crafted with Natvia Synbiotic Sweetener, making them a perfect choice for those who want to indulge without the sugar crash.

Whether it’s for a special date night or a thoughtful homemade gift, these soft, individual cakes are topped with a luscious chocolate glaze, tangy freeze-dried strawberries, and a touch of granola for that perfect crunch. Elegant, delicious, and easy to bake, they prove that you don't need sugar to make something truly sweet.

Prep Time: 10 mins

Cook Time: 15-20 mins

Servings: 4

Ingredients:

For the cakes

  • 100g gluten-free flour 
  • 90g Natvia Synbiotic sweetener  
  • 30g cocoa powder 
  • 1 teaspoon baking powder  
  • 200ml oat milk 
  • 2 tablespoons oil 

 For the topping

  • 3 tablespoons zero icing sugar 
  • 2 tablespoons cocoa powder 
  • 1 tablespoon oat milk  
  • Freeze-dried strawberries and granola, to sprinkle  
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Method:

  1. Mix together the flour, Natvia, cocoa powder and baking powder in a bowl. Pour in the milk and oil to form a smooth batter. 
  2. Using 4 x individual silicone heart molds, fill each one with the mixture then bake at 180C for 15 - 20 minutes until risen and firm. Leave to cool, then pop out and place on a wire rack. 
  3. Mix together the icing sugar, cocoa powder and milk (you might need a drop more to get the right consistency) until you have a thick but runny consistency. Spoon this over each heart generously so it goes down the sides.  
  4. Add a freeze-dried strawberry on top and sprinkle with a little granola. Leave to set then enjoy! 

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