Desserts,  Gluten-Free,  Valentine's Day

Valentine’s Day Mini Cake

    Chocolate hazelnut sponge cake with mascarpone frosting is a kind of dessert that fits for many occasions. This time I made a version of mini layered cakes and decorated them for Valentine’s Day.  Feel free to decorate the cakes as you desire with chocolate hearts or fresh fruits.  

My recipe is gluten free and lactose free (grain free if you skip the cookies)


If you want to make similar decorations, you will need two cookie cutters: one big flower shape and small heart shape. Make cookies from this recipe: Then cover them with red jelly.


Valentine’s Day Mini Cake

Valentine’s Day Mini Cake


Sponge cake for 3 mini cakes:

  • 120g hazelnut meal
  • 20 g potato starch
  • 25 g unsweetened cocoa powder
  • ¾ teaspoon gluten free baking powder
  • 80 g powdered coconut sugar
  • 4 eggs (room temperature and separated)

Mascarpone frosting:

  • 150 g lactose free mascarpone (chilled)
  • 150 g lactose free heavy whipping cream (chilled)
  • 1 teaspoon vanilla extract
  • 30 g powdered xylitol
  • 2 tablespoon lemon juice


  • 100 g lactose free and gluten free dark chocolate


Sponge cake: 

  1. First preheat the oven to 180°C and line the baking pan (roughly 35 cm long and 28 cm wide) with parchment paper, then lightly grease the paper with coconut oil. 
  2. In the bowl, mix together hazelnut meal, potato starch, baking powder and cocoa powder.
  3. Using a hand mixer or a stand mixer whisk the egg whites over high speed until light and foamy. Gradually add coconut sugar, whisking on high speed. Then lower the speed and add egg yolks, one by one, mix until combined. Slowly add the flours and mix in gently with the whisk or spatula until smooth and fluffy. Transfer the batter onto the prepared sheet pan and spread into an even layer using an offset spatula (the batter should fill the entire pan).
  4. Bake for 10 to 12 minutes. Remove from the oven and let the cake cool. 
  5. Use a 9 cm round cookie cutter or pastry ring to cut 6 circles from the sponge cake.

Chocolate decorations:

  1. Melt chocolate over bain-marie. Then transfer it into a piping bag with a small tip. Pipe desired words onto wax paper. Write a few more words than needed, in case a few break. Then transfer them to the refrigerator for 30 minutes. 
  2. Spread leftover chocolate on three upper round cakes and put aside. 

Cake filling:

  1. Using an electric mixer whisk together mascarpone cheese, powdered xylitol, lemon juice and vanilla extract. Then slowly add the whipping cream and keep whipping until the mixture is smooth and firm. Don’t overwhip as that might cause the cream to have a grainy texture or eventually turn into butter. Then put the cream into the piping bag.
  2. To assemble the cakes, place bottom round cakes on a cake stand ( or on a prepared cookie) and pipe evenly mascarpone cream. Lay an upper round cake on top. Decorate the cakes with mascarpone cream, heart shape cookie and chocolate words. Keep in the fridge not longer than 3 days.


Chop leftover sponge cake into small cubes and freeze. That will be a nice base for desserts.


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