Ingredients
Scale
- 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