Description
Indulge in the sweet charm of our Heart Shaped Cake (vegan) – a perfect blend of soft berry layers, luscious jam filling, and creamy buttercream that’s crafted for love-filled celebrations. This delightful cake combines the lightness of vegan ingredients with vibrant flavors from fresh raspberries and a hint of lemon zest. Whether it’s Valentine’s Day or a special birthday, this heart-shaped treat will surely captivate hearts and taste buds alike. Plus, it’s entirely plant-based, making it an inclusive dessert for everyone to enjoy. Follow our easy tutorial to create this stunning centerpiece for your next gathering!
Ingredients
Scale
- 2 1/4 cups all-purpose flour
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1 teaspoon lemon zest
- 1 cup dairy-free milk
- 1/2 cup neutral oil
- 1 tablespoon lemon juice
- 2 cups raspberries (for filling and decoration)
- 1 cup vegan butter (for frosting)
- Powdered sugar (for sweetness)
Instructions
- Preheat your oven to 350°F (175°C). Grease two round cake pans.
- In a mixing bowl, whisk together flour, sugar, baking powder, lemon zest, and salt.
- In another bowl, combine dairy-free milk, oil, lemon juice, and vanilla extract. Mix into the dry ingredients until just combined.
- Gently fold in 1 1/4 cups raspberries.
- Divide the batter between pans and bake for 30-35 minutes or until golden and a toothpick comes out clean.
- For the filling, cook remaining raspberries with sugar and cornstarch until thickened.
- For the buttercream, beat vegan butter and gradually add powdered sugar until smooth. Adjust consistency with dairy-free milk if needed.
- Assemble by layering cake with berry filling and frosting between layers.
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Serving Size: 1 serving
- Calories: 360
- Sugar: 28g
- Sodium: 180mg
- Fat: 14g
- Saturated Fat: 3g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 56g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 0mg