There are certain things that instantly take you back to being a kid:
Construction paper valentines.
Class treat exchanges.
And those little pink heart cakes tucked into your lunchbox.
The soft chocolate ones with the fluffy white filling and the bright pink icing with the squiggle on top.
The iconic Little Debbie Valentine’s Heart Cakes.
And while they were cute, their ingredient list absolutely wasn’t…
So we’re making them the Farm Fresh Family way:
Same nostalgic look.
Same soft fluffy cake.
Same creamy center.
But made from scratch with simple, real ingredients — and completely gluten-free/ artificial dye-free.
Honestly? They taste better than the box ever did.
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Fresh Milling Flour
Before we dive in here, I want to note, you don’t have to use fresh milled flours to successfully make this recipe. There are already milled versions of the flours I’m sharing that I will link in the ingredient’s list section!
Using fresh milled flours instantly levels up the nutrient density of your recipe. In our house, if you’re going to indulge, mama is going to stack the recipe with healthier ingredients! If you’ve never milled fresh gluten-free grains, this step may seem intimidating, but let me ease you’re mind, it’s easily the most simple hack you could ever do to level up your recipes.
To unlock this health hack, all you need are gluten free grains from a trusted source and a grain mill. My favorite is the Nutrimill Harvest Grain Mill. You’ll flip the switch on, pour the grains into the hopper, and fresh milled flour will flow out into a bowl. It’s really that simple.
Here’s a video walk through of fresh milling grains:
“These are so much fun and my daughter loves them!!! I was a little nervous at first because the cake batter was really wet and runny but I trusted the process and it all worked out!! I subbed the raspberry powder for a strawberry powder because we were already making some for strawberry milk.”
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Ingredients
Please see recipe card at the bottom of this post for the full recipe details.
1. Millet Flour
If using fresh milled gains, I get these from Azure Standard (US based option), Amazon, or Bread Becker. If using already milled grains (similar to just picking up flour at the store) I use Bob’s Red Mill or Anthonys. Millet is one of the oldest cultivated grains and is naturally alkaline, making it easy to digest. It’s excellent for tender cakes, flatbreads, and sandwich breads. Its mild flavor complements sweet and savory dishes.
2. Arrowroot Powder
Arrowroot powder is a light, grain-free starch that works as a natural thickener for sauces, gravies, puddings, and baked goods. It creates a silky, glossy finish without the heaviness of cornstarch and is easier on sensitive stomaches, making it a great clean-ingredient swap for gluten-free and allergen-friendly cooking.
3. Brown Rice Flour
Brown rice flour is a wholesome, whole-grain gluten-free flour made from finely milled brown rice, giving baked goods a soft structure and a slightly nutty, hearty flavor. It adds natural fiber and stability to recipes, making it a reliable base flour for breads, muffins, and everyday baking. You can choose to fresh mill your brown rice or buy it already milled.
4. Maple Sugar
Maple sugar adds sweetness with a subtle caramel note that pairs beautifully with cocoa. Using maple sugar instead of refined white sugar keeps the flavor warm and well-balanced.
5. Maple Syrup
Maple syrup provides natural sweetness while adding moisture and depth to the cookie dough. It also helps create a smooth, cohesive texture without refined syrups.
6. Baking Soda
In cakes, baking soda acts as a leavening agent that creates a light and airy crumb. Be mindful of which baking soda you use as many contain unnecessary ingredients. I prefer to use this brand.
7. Baking Powder
Baking powder gives the cookies just enough lift without making them cakey. I recommend using a corn-free and aluminum-free baking powder, which is easier on digestion and keeps the flavor clean. This is my go-to option for all gluten-free baking.
8. Salt
A small amount of salt balances the sweetness and enhances the chocolate flavor. Don’t skip it—it makes a noticeable difference.
9. Butter
Butter adds richness and helps create a crisp yet tender texture in the cookie wafers. Using a high-fat butter like Kerrygold works especially well here. If you need a dairy-free option, you can substitute a dairy-free butter alternative without issue.
See my dairy-free homemade butter recipe here.
10. Raw Milk
Raw milk adds a creaminess to the base that creates the moist, delicious cake. If you don’t have your own diary cattle, I suggest sourcing raw milk from a trusted farmer. This website may help you find one local to you. And if raw milk isn’t a good fit for your family, it can easily be subbed for equal parts with any milk or milk alternative.
11. Egg Whites
I’m a big fan of supporting local farmers and using farm fresh eggs. It’s also important if you’re navigating more anti-inflammatory foods to source pasture raised, non GMO, corn and soy free eggs. If you need to be egg free, my favorite egg replacer is Bob’s Red Mill Egg Replacer. I’ve used it within this recipe and it came out amazing! Since this recipe uses only egg whites, save the egg yolks to use later in another recipes like creme brûlée or homemade ice cream!
12. Vanilla Bean Paste
Vanilla bean paste brings deep, rich vanilla flavor with those beautiful little flecks of real vanilla bean in every bite. It’s more concentrated than extract, giving baked goods, frostings, and custards a warm, bakery-style taste that feels homemade and nostalgic — a small upgrade that makes everything taste extra special.
13. Powdered Sugar
Powdered sugar (also called confectioners sugar) creates smooth, fluffy frostings, glazes, and fillings with that classic melt-in-your-mouth texture. For the cleanest option, look for organic or tapioca-based versions without cornstarch, or blend your own at home for a simple, from-scratch swap that keeps ingredients wholesome and allergy-friendly.
14. Raw Cream
Raw Cream is the cream skimmed off the top of raw milk. It is rich, thick and creamy and makes for a fluffier filling option. If you are unable to source raw milk or prefer not to drink it, you can sub raw cream for heavy whipping cream or milk within this recipe.
15. Vanilla Extract
Vanilla extract rounds out the chocolate flavor and adds warmth. Use a pure vanilla extract for the best results.
Additional Allergens/Suggested Modifications
- Dairy: Sub butter, milk, cream and white chocoalte chips for a dairy free option
- Egg: Use 6 TBSP of aquafaba to replace the egg whites
This recipe is naturally free of: nuts, fish, crustacean shellfish, tree nuts, peanuts, wheat, soybeans, seed oils and sesame.
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Making the Heart Cakes
When mixing the batter together, the batter will appear liquidy. Trust the process and do not add additional flour. This helps keep the cakes moist.
1. Mix Together
2. Pour on Lined Cookie Sheet
3. Bake 18-20 Minutes
4. Cool & Cuts Hearts
I use a slightly smaller cookie sheet and my cakes are thicker, so once they are frozen, I cut each side of the heart sandwich in half to make a thinner cake and this provides double the cakes.
1. Fill Hearts 2. Freeze
3. Cover in Chocolate + Decorate 4. Enjoy
Copycat Gluten-Free Valentine’s Heart Cakes
Ingredients
Cake
- 1 1/4 cups Millet Flour
- 3/4 cup Arrowroot Powder
- 3/4 cup Brown Rice Flour
- 1/2 cup Maple Sugar
- 1 cup Maple Syrup
- 2 1/2 tsp Baking Powder
- 1/2 tsp Baking Soda
- 1/2 tsp Salt
- 1/2 cup Butter Softened
- 2/3 cup Raw Milk
- 4 Egg Whites
- 2 tsp Vanilla Bean Paste
Filling
- 1/2 cup Butter Softened
- 3 cups Powdered Sugar
- 2-4 TBSP Raw Cream
- 1 tsp Vanilla Extract
Coating
- 24 oz White Chocolate Chips
- 1-2 TBSP Coconut Oil
- 3-6 tsp Raspberry Powder for coloring (and flavor)
Instructions
- Preheat the oven to 350°F.
- Whisk the wet and dry ingredients until well combined.
- Pour the batter into a lined cookie sheet and bake for 18-20 minutes.
- Allow the cake to cool and use a heart shaped cookie cutter to cut out shapes.
- Place the hearts into the freezer to firm up.
- While the hearts are in the freezer, whip up the icing ingredients in a bowl.
- Place the icing in a piping bag and fill the heart sandwiches with a layer of icing.
- Once all the sandwiches are filled, place in the freezer for the filling to harden. Note: The size of my pan for my countertop oven (15×10) made my cake too thick for my liking. Once the cakes were frozen, I was able to easily cut the outer edges in half and double the amount of sandwiches I used.
- Prep the coating by heating up the chocolate and coconut oil in a double broiler. Note: The coconut oil should be added in little by little if needed. Sometimes when you’re heating your chocolate, it overheats and the coconut oil acts as a thinner to keep a more loose consistency for coating
- Once melted, add 3-6tsp of raspberry powder (depending on how rich you want the flavor + color to be, I used 6) to the chocolate and stir until well combined.
- Coat the frozen cakes in chocolate until well covered.
- Place the cakes in the refrigerator for the chocolate coating to firm up.
- Once firm, use leftover vanilla icing to pipe on the iconic design (you could use melted chocolate like normal people, but my family prefers icing!) – or – skip that part and just eat them as is!
- Since they are so rich in flavor, we love to cut them in half and serve.
Notes
Recipe Tips
When dipping the cakes in chocolate, be sure not to overheat the chocolate or it will become chunky. If this happens, add a bit more coconut oil to help smooth it out.
Freezing the cakes in between steps will help the cakes stay sturdy.
Instead of completely dipping the cakes in chocolate, you can place the cakes on a cooling rack and pour the chocolate over the cakes to coat the top and sides. If you need more chocolate, collect the fallen chocolate and re-heat.
Prep/Storage Options:
- Storage:
- Refrigerator: cakes can be stored in an airtight container in the fridge for up to a week.
- Freezer: The cakes store wonderfully in the freezer in an airtight container once finished for up to 6 months of storage.
- These could be stored on the countertop if you’re in a cooler climate, but, here in Florida the chocolate melts.
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