Valentine’s Heart Tea Cake

A Soft Victoria Sponge for Tea Time & Sweet Gatherings

There is a quiet kind of magic that lives in afternoon tea.

The gentle clink of fine china, a warm cup cradled in your hands, roses scattered across the table, and something small and beautiful waiting to be enjoyed — slowly. These Valentine’s Heart Tea Cakes were created for moments just like this.

Come watch the full video tutorial on YouTube here: https://youtu.be/Jrgsox_mVyY

Delicate, soft, and lightly sweet, these little heart-shaped cakes are inspired by a classic Victoria sponge, lovingly reimagined to be gluten-free, grain-free, sugar-free, and dairy-free — without sacrificing elegance or texture. Each cake is layered with a jewel of strawberry jam and finished with a cloud of coconut whipped cream, making them perfect for Valentine’s Day, tea with your children, or a quiet moment of self-care.

These are not meant to rush.
They are meant to be savored.

A Few Gentle Baking Notes Before You Begin

✧ Room temperature eggs matter. They help create the airy, delicate crumb that makes a Victoria sponge so lovely.
✧ Whipped egg whites are the secret. Folding them in gently gives these cakes their lightness.
✧ Do not overbake. A soft spring to the touch is exactly what you want.
✧ Use a good heart cutter. Starting at the corners of the sheet cake helps you get the most hearts with minimal waste.

And if you’re baking with little ones nearby, let them help cut the hearts or place the strawberries — it becomes a memory as much as a recipe.

Heart Tea Cakes – Victoria Sponge

Prep: 20 minutes
Bake: 9–12 minutes
Cool: 30 minutes
Serves: 6–8 tea cakes

Dry Ingredients

• 1¼ cups almond flour

• ½ cup powdered sweetener (monk fruit / erythritol blend)

• 1 teaspoon psyllium husk powder

• 1 teaspoon baking soda

• ¼ teaspoon cream of tartar

• ½ teaspoon fine sea salt

Wet Ingredients

• 3 large eggs, room temperature

• 3 large egg whites, room temperature

• 2 tablespoons avocado oil

• 1 tablespoon full-fat coconut milk (from a can)

• 1 tablespoon fresh lemon juice

• 2 teaspoons pure vanilla extract

Fill + Frost & Adorn

• 1 recipe coconut whipped cream
  https://www.bakerlita.com/blog/effortless-coconut-whipped-cream

• ½ cup strawberry jam (low-sugar or sugar-free, as desired)

• Fresh strawberries, for garnish

Baking Instructions

✧ Step 1: Prepare the Oven & Pan
Preheat the oven to 425°F (218°C).
Line a 15 × 10–inch jelly roll pan with parchment paper and generously grease both the pan and the top of the parchment with coconut oil.

Tip: This extra step ensures the sponge releases cleanly when cutting the hearts.

✧ Step 2: Mix the Dry Ingredients
In a medium bowl, whisk together all dry ingredients until evenly combined.
Set aside.

✧ Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together all wet ingredients, using room-temperature eggs, until smooth and creamy.
Set aside.

Tip: Room-temperature eggs blend more easily and help create a lighter sponge.

✧ Step 4: Whip the Egg Whites
Separate the egg whites from the yolks (egg whites should be at room temperature).
Using a mixer with a whisk attachment:

• Whip egg whites until foamy

• Add cream of tartar

• Continue whipping until soft peaks form

• Briefly whip until gentle stiff peaks form

The whites should look glossy and hold their shape without appearing dry.

✧ Step 5: Combine the Batter
Pour the wet ingredients into the dry ingredients and whisk until fully combined.

Gently fold the whipped egg whites into the batter in 2–3 additions, stopping while a few white streaks remain.

Tip: Fold gently and avoid over-mixing — this preserves the light, airy texture of a classic Victoria sponge.

✧ Step 6: Bake
Transfer the batter to the prepared pan and spread evenly to the edges.

Bake for 9–12 minutes, until the sponge is lightly golden and springs back when gently touched.

Allow the cake to cool completely — at least 1 hour — before cutting.

Assembling the Tea Cakes

✧ Step 1: Cut the Hearts
Once fully cooled, use a heart-shaped cookie cutter to cut out the sponge, starting at the corners for best yield.

✧ Step 2: Fill
Place one heart flat on your serving surface.
Pipe a border of coconut whipped cream around the edge, leaving the center open.
Spoon strawberry jam into the center.

✧ Step 3: Top & Decorate
Gently place a second heart on top.
Pipe a decorative heart or swirl of coconut whipped cream and finish with a fresh strawberry, if desired.

✧ Step 4: Serve
Serve with a warm cup of tea, gather those you love, and savor the beauty of a slow Valentine’s tea time.

The Coconut Whipped Cream

For these tea cakes, I use my Effortlessly Easy Coconut Whipped Cream — light, stable, and beautifully pipeable.

✨You can find the full coconut whipped cream recipe here:
[Coconut Whipped Cream blog post here]

This whipped cream is the same one I’ll be using throughout many upcoming cakes and tea-time recipes — it’s truly a foundational favorite.

A Tea Pairing Suggestion

These heart tea cakes are especially lovely with:

• Earl Grey or Earl Grey Rose

• Strawberry black tea

• A gentle vanilla or cream-infused rooibos

Pour a cup, slow your pace, and enjoy the moment.

A Sweet Valentine’s Invitation

Whether you serve these at a Valentine’s tea, prepare them with your children, or enjoy one quietly with a magazine and a warm cup in hand, I hope they bring beauty and tenderness into your home.

Because baking, at its best, is not just about food —
it’s about love, presence, and the memories we create along the way.

With grace & gratitude,
Andrea 🌹🫖

To bake is to bless — to nourish body and soul with the art of slow, intentional living.