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Mini Almond Flour Heart Cakes with Pink Pitaya Glaze

Course Dessert
Keyword gluten-free, Valentine's Day
Author Quelcy Kogel


Cake Ingredients

  • 2 1/4 cups almond flour
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon salt
  • 6 Tablespoons butter, softened
  • 3/4 cup coconut sugar
  • 6 eggs
  • 1/2 cup Greek yogurt
  • 1 1/2 teaspoons vanilla
  • 1 teaspoon almond extract

Glaze Ingredients

  • 1 cup powdered sugar, sifted
  • 2 teaspoons lemon juice
  • 1 teaspoon vanilla extract
  • 1 teaspoon pink pitaya powder (optional)

Toppings (optional)

  • Dried rose petals, crushed


For the Mini Cakes:

  • Preheat the oven to 350°F.
  • Sift the almond flour, baking powder, and salt into a mixing bowl, then whisk to combine. Set aside.
  • In the bowl of a stand mixer, beat the butter and sugar until light and fluffy.
  • Add the Greek yogurt and vanilla, and beat until combined. Add the eggs one at a time mixing after each.
  • Add the dry mixture to the egg mixture, and beat until thoroughly combined.
  • Divide batter between your muffin pan(s) or mini cake molds.
  • Bake for 20-25 minutes, until the cakes are firm to the touch and golden brown. Allow to cool before glazing.

For the Glaze:

  • Combine all the ingredients in a mixing bowl, and whisk until smooth. The glaze will be liquidy, but you can adjust to your desired texture with more sugar.


Store the almond flour cupcakes in an airtight container.
Pink Pitaya is Red Dragon Fruit Powder, a natural, plant-derived way to achieve a bright hue in your culinary creations. Available here