Paleo Cream-Filled Chocolate Heart Cakes

Who says gluten or dairy-free menus mean you have to be deprived? This recipe was created with the intentions of pairing with Gluten-free Lemon Cream Chicken and Pasta and a glass of wine for the ultimate gluten and dairy-free clean eating Valentine’s dinner! These sweet cakes are made with love, a creamy smooth filling, and a chocolaty sweet icing. Paleo and delicious, you are sure to fall in love!

I hope you have a romantic dinner without worrying about being gluten-free! Here’s to regaining our sparkle together,


Paleo Cream-Filled Chocolate Heart Cakes
Yields 2
Great for a romantic dinner for yourself or to share with someone else. Pair these paleo heart cakes with Gluten-free Lemon Cream Chicken and Pasta and wine for a meal full of indulgence <3. You deserve it!
Write a review
Prep Time
23 min
Cook Time
27 min
Total Time
50 min
Prep Time
23 min
Cook Time
27 min
Total Time
50 min
  1. (Cake)
  2. ¼ cup coconut flour
  3. ¼ cup cocoa powder
  4. ¼ teaspoon sea salt
  5. ¼ teaspoon baking soda
  6. 4 large eggs, brought to room temperature
  7. (ensures that the eggs don’t solidify the coconut oil making it hard to mix)
  8. ¼ cup + 2 tablespoons coconut oil, melted
  9. ¼ cup applesauce or mashed banana (optional; moistens cakes slightly)
  10. 2 tablespoons honey
  11. Silicone heart mold or muffin pan
  12. (Filling)
  13. 1 - 14 oz can coconut milk
  14. (chilled in fridge overnight)
  15. 1 tablespoon honey
  16. ½ teaspoon vanilla
  17. (Icing)
  18. ½ cup coconut oil
  19. ¼ cup honey
  20. 1 teaspoon vanilla extract
  21. ¾ cup cacao powder
  22. ¼ cup coconut milk
  23. Pinch of sea salt
  1. Make the cakes. In a small bowl, add coconut flour, cocoa powder, sea salt, and baking soda. Stir until combined. Mix together eggs, coconut oil, applesauce and honey in a medium bowl. Add dry ingredients and mix just until combined. Allow to sit for 2 minutes. Stir again just until combined. Batter will be slightly lumpy. Fill 5 hearts or muffin tins almost completely full. Bake at 350° for 20-25 minutes. Allow cakes to cool completely. Trim cakes so that the top edge is flat.
  2. Meanwhile, make the filling. Scoop the cold coconut cream (the solid part) out of the can and into a small bowl, leaving excess moisture/coconut water in the can. Add honey and vanilla to the bowl. Whip it with a fork for a minute or until fluffy. Add cream into a piping bag. Stick the tip of a piping bag with a large round piping tip into one side of the heart cakes. Squeeze cream inside. Repeat on other side of heart cakes.
  3. Make the icing. Add all remaining ingredients to a small saucepan. Stir and heat on low just until combined and the consistency of a glaze (do not heat above low or over-heat). Pour icing over top of cakes.
Regain Your Sparkle

Regain Your Sparkle

Welcome to Regain Your Sparkle, a natural health, wellness, and food blog. Learn to "Regain Your Sparkle" with a balance of natural health, healing through food, and reducing environmental toxins!

Latest posts by Regain Your Sparkle (see all)

Leave a Reply

Your email address will not be published. Required fields are marked *