Directions:

1. Preheat oven to 350°F. Prepare 4 small heart shaped cake pans by spraying them with non-stick cooking spray.
2. Sift the flour, baking powder, baking soda, and salt with a large sifter and set aside.
3. To make the cake batter, combine the sugar and eggs in a large bowl and whip with a hand mixer on medium speed until the mixture has doubled in size.
4. Slowly add the yogurt and the vanilla extract. Continue to whip for an additional 3 minutes.
5. With the mixer on low speed add the almond milk and the sifted flour mixture. Mix until just combined.
6. Portion the cake batter into the prepared heart shaped cake pans about ¾ of the way to the top.
7. Bake the heart shaped cakes for 10-15 minutes. Allow the cakes to cool at room temperature then unmold them from the cake pans.
8. For the frosting, combine the almond butter, maple syrup, cocoa powder, and almond milk in a bowl and whisk until well combined.
9. Decorate the cooled cakes with the frosting and the rainbow sprinkles.