This Heart Shaped Cake (vegan) + tutorial is all about bringing a little love into your kitchen. Whether you’re baking for a special occasion like Valentine’s Day or simply want to express your feelings through a delicious dessert, this cake is a winner. With its charming heart shape and vibrant berry flavors, it not only looks great but tastes fantastic too. Imagine serving a slice of this moist, fluffy cake to friends or family and watching their faces light up with joy. You don’t need to be a baking pro to create this beauty; the tutorial is straightforward and fun. So, grab your apron and let’s get baking together!
Why This Recipe Works
This heart-shaped cake shines for several reasons. First, the combination of simple vegan ingredients creates a cake that’s moist and fluffy. That means each bite feels light and satisfying. The star ingredients, fresh berries, along with a dreamy berry buttercream, provide an exciting burst of flavor. This cake stands out not just for its appearance but also for how it tastes. It’s perfect for birthday celebrations, anniversaries, or even just an afternoon treat at home. You’ll find that the preparation is pretty easy, making it approachable for anyone curious to try their hand at baking.
Why You’ll Love This Heart Shaped Cake (vegan) + tutorial
You’ll adore this heart-shaped vegan cake for so many reasons! First, let’s talk about aesthetics. Its colorful layers make it a showstopper on any dessert table. Plus, the easy tutorial simplifies the baking process, making it enjoyable for all skill levels. What’s more, everyone can bask in its glory, whether they’re vegans or not. Each slice reveals not only a beautiful interior but also conveys a heartfelt message. If you’re looking for a sweet way to celebrate love, this cake perfectly fits the bill!
Ingredients
- 2 ¼ cups (280g) all-purpose flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon lemon zest
- Pinch of salt (optional)
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon (15g) lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 ¼ cups (155g) raspberries (fresh or frozen)
- ¾ cup (95g) raspberries (fresh or frozen)
- 1 ½ tablespoons (20g) granulated sugar (or to taste)
- 1 tablespoon (8g) cornstarch/corn flour
- 1 cup (225g) vegan butter
- 3-4 cups (300g-400g) powdered sugar/icing sugar (to taste)
- 2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink/red food coloring
- 1 teaspoon vanilla extract
- Dairy-free milk (if needed)
Making the Cake Base
Preheat and Prepare Pans
Start by preheating your oven to 180°C (355°F). While it warms up, take your two 6-inch round cake pans and line them with parchment paper. This prevents sticking and makes removal easier!
Mix Dry Ingredients
In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and optional salt. Mixing these dry ingredients first helps ensure everything blends evenly.
Combine Wet Ingredients
In another bowl, whisk together dairy-free milk, neutral oil, lemon juice, and, if you like, vanilla extract until fully combined. These ingredients will help create moisture in your cake.
Fold in Raspberries
Now, pour the wet ingredients into the dry mixture and mix until just combined. The key here is to be gentle; overmixing can make the cake dense. Next, carefully fold in the raspberries. This adds both flavor and a lovely burst of color.
Bake the Cakes
Evenly divide the batter between the prepared pans. Gently tap the pans on the counter to release any air bubbles. Bake in your preheated oven for about 43-48 minutes. To test if they’re done, stick a toothpick in the center; it should come out clean. After baking, let the cakes cool in the pans for about 10 minutes before moving them to a cooling rack.
Making the Quick Jam (Optional)
Cook the Berries
While your cakes cool, let’s make some quick jam! In a small saucepan over medium heat, combine the raspberries, granulated sugar, and a hint of water. Cook this mixture for about five minutes. Use a fork to mash the berries for a chunky texture.
Thicken the Jam
Take a little cornstarch and mix it with a dash of water in a small bowl to create a slurry. Add this mix to your berry mixture and cook until it thickens. Adjust your jam’s consistency with water if needed, then set it aside to cool completely.
Making the Buttercream
Whip the Vegan Butter
In a large mixing bowl, whip the vegan butter until it’s light and fluffy. This step helps create a creamy texture for your frosting.
Add Sugar and Color
Next, gradually mix in the powdered sugar along with the berry powder or food coloring. Beat until well combined and fluffy. If the buttercream is too thick, add a splash of dairy-free milk to soften it up.
Assembling the Heart Cake
Trim and Shape
After your cakes have cooled down, check if they have domed tops. If they do, trim them flat. Score the surface of each cake into quarters and slice off two segments from each cake to form a heart shape.
Layer and Frost
Place the first layer of the heart on your serving plate. Spread a thin layer of frosting on top, adding a bit of jam if you wish. Then, place the second layer on top. Repeat this with the segments until your heart shape is complete.
Crumb Coat and Chill
To prevent crumbs from mixing with your frosting, spread a thin layer of frosting over the top and sides for a crumb coat. Now, chill it in the fridge for about 20 minutes until it firms up a bit.
Final Frosting
After chilling, add a thicker layer of frosting to the cake, smoothing it out with an offset spatula. You can also pipe decorations on it, and don’t forget to adorn your creation with fresh berries just before serving.
Serving Suggestions
This vegan heart-shaped cake is great for all kinds of celebrations. It’s a perfect centerpiece for birthdays, anniversaries, or even just a casual family gathering. Everyone will love the flavor and presentation!
Tips for Success
- Make sure all your ingredients are at room temperature for the best results.
- Be gentle when mixing to avoid developing gluten, resulting in a tough cake.
- Feel free to explore different berries or natural food coloring for exciting flavors and looks.
Variations
- You can switch it up using other berries like blueberries or blackberries for unique tastes.
- For a decadent twist, add a layer of vegan chocolate ganache.
- Mini heart cakes can be crafted for fun individual servings.
Storage Tips
Keep your frosted heart cake in an airtight container at room temperature for one day. For longer freshness, store it in the fridge for up to three days. Let the cake return to room temperature before serving for the best texture.
FAQs
1. Can I use gluten-free flour for this recipe?
Absolutely! Just switch it out for a gluten-free all-purpose mix.
2. How can I make this cake sugar-free?
Feel free to use sugar alternatives that measure cup-for-cup, like erythritol or stevia.
3. What other fillings can I use?
Consider vegan chocolate spread, nut butter, or different fruit preserves.
4. Can I make this cake ahead of time?
Yes! You can bake the layers in advance and assemble them on the day you want to serve.
5. Is a cake leveler necessary?
While it’s not essential, a cake leveler can help achieve a smoother finish.
This heart-shaped vegan cake stands out as not just beautiful but utterly delicious. As you put together this stunning dessert, enjoy each moment of cooking and create sweet memories that will last. Celebrate love, kindness, and the joy of baking with every delightful slice!
Print
Heart Shaped Cake (vegan)
This heart-shaped vegan cake is a perfect treat for celebrations or casual get-togethers. Its vibrant berry flavors combined with a moist, fluffy texture will delight everyone. The straightforward tutorial ensures a fun baking experience for all skill levels, making it a memorable dessert choice.
- Total Time: 1 hour 8 minutes
- Yield: 1 heart-shaped cake 1x
Ingredients
- 2 ¼ cups (280g) all-purpose flour, spooned and leveled
- 1 cup (200g) granulated sugar
- 2 ½ teaspoons baking powder
- 1 teaspoon lemon zest
- Pinch of salt (optional)
- 1 cup (250g) dairy-free milk
- ½ cup (125g) neutral flavored oil
- 1 tablespoon (15g) lemon juice
- 1 teaspoon vanilla extract (optional)
- 1 ¼ cups (155g) raspberries (fresh or frozen)
- ¾ cup (95g) raspberries (fresh or frozen)
- 1 ½ tablespoons (20g) granulated sugar (or to taste)
- 1 tablespoon (8g) cornstarch/corn flour
- 1 cup (225g) vegan butter
- 3–4 cups (300g-400g) powdered sugar/icing sugar (to taste)
- 2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink/red food coloring
- 1 teaspoon vanilla extract
- Dairy-free milk (if needed)
Instructions
- Preheat the oven to 180°C (355°F) and prepare two 6-inch round cake pans.
- In a large bowl, whisk dry ingredients: flour, sugar, baking powder, lemon zest, and optional salt.
- In another bowl, combine wet ingredients: dairy-free milk, neutral oil, lemon juice, and vanilla extract.
- Mix wet ingredients into dry mixture gently and fold in raspberries.
- Distribute batter evenly between pans and bake for 43-48 minutes.
- Prepare optional quick jam by cooking raspberries with sugar and water until thickened.
- Whip vegan butter, then gradually add powdered sugar and berry powder or food coloring.
- After cakes have cooled, shape into a heart and layer with frosting and optional jam.
- Apply a crumb coat and chill, then finish frosting and decorate with berries before serving.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Ensure all ingredients are at room temperature for optimal results.
Be gentle while mixing to maintain cake’s fluffiness.
Feel free to experiment with different berries for unique flavors.
- Prep Time: 20 minutes
- Cook Time: 48 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 320
- Sugar: 20
- Sodium: 180
- Fat: 12
- Saturated Fat: 2
- Unsaturated Fat: 6
- Trans Fat: 0
- Carbohydrates: 50
- Fiber: 3
- Protein: 4
- Cholesterol: 0
