Name: Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe
Prep time: 20 min
Cook time: 45 min
Total time: 1 h 20 min
Cuisine: Vegan
Ingredients: 2 ¼ cups (280g) all-purpose plain 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 or red food coloring, as needed; 1 teaspoon vanilla extract; dairy-free milk, if needed

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Introduction

This vegan heart-shaped cake is a delightful treat perfect for special occasions or anytime you want to impress with a homemade dessert. Featuring fresh raspberries and a creamy pink buttercream frosting, it’s both beautiful and delicious.

A heart-shaped cake with a smooth layer of pink frosting covers the sides, decorated at the bottom edge with alternating rows of small white and pink frosting dollops. The top of the cake has a thick border of swirled pink and white frosting. Inside this border, a generous pile of fresh red raspberries and chopped strawberries is placed, with small white sprinkles scattered over the berries. The cake is set on a white plate against a white marbled surface, with extra raspberries and strawberries nearby, and a small bowl of strawberry jam and a glass jar with dried flowers in the background. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ¼ cups (280g) all-purpose plain 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 (for quick jam, optional)
1 ½ tablespoons (20g) granulated sugar (for jam, to taste)

1 tablespoon (8g) cornstarch / corn flour (for jam)
1 cup (225g) vegan butter (for frosting)
3-4 cups (300g-400g) powdered sugar / icing sugar (for frosting, to taste)

2 ½ tablespoons freeze-dried strawberry powder, raspberry powder, beetroot powder, or a few drops of pink or red food coloring
1 teaspoon vanilla extract (for frosting)
Dairy-free milk, if needed (for frosting)

Instructions

Step 1: Preheat your oven to 180°C (355°F). Line two 15cm (6-inch) round cake pans with parchment paper.
Step 2: In a large bowl, whisk together all the dry ingredients. For extra lemon flavor, rub the sugar with the lemon zest before combining.
Step 3: Add all the wet ingredients except the raspberries to the dry mix and whisk until just combined. Gently fold in the raspberries.

Step 4: Divide the batter evenly between the prepared pans, ensuring raspberries are well distributed. Tap the pans firmly to remove large air bubbles.
Step 5: Bake for 43-48 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs.
Step 6: Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Step 7: (Optional) To make the quick raspberry jam, combine the raspberries, sugar, and a splash of water in a small saucepan over medium heat. Cook for 5 minutes, mashing the berries.
Step 8: Mix the cornstarch with water, then stir into the raspberry mixture. Cook until thickened, then let cool completely.
Step 9: To make the buttercream, whip the vegan butter until light and fluffy. Gradually add powdered sugar, berry powder or food coloring, and vanilla extract, whipping until smooth. Add dairy-free milk if needed for desired consistency.

Step 10: Trim any domes off the cakes. Score each cake into quarters and cut two segments from each to form the shape of the heart.
Step 11: Place one cake layer on a serving plate. Use frosting to attach the cut segments to create the top lobes of the heart. Trim as needed.
Step 12: If using jam, spread a thin layer of frosting on the cake, pipe a frosting dam along the edge, and spoon the jam inside. If not, simply spread ¾ cup of frosting.

Step 13: Add the second cake layer on top and repeat the segment placement to complete the heart shape. Crumb coat the whole cake with a thin layer of frosting and chill for at least 20 minutes.
Step 14: Apply a thicker layer of frosting and smooth it out. Decorate with piping and fresh berries just before serving.

Tips & Variations

For more intense berry flavor, rub sugar with lemon zest before mixing to release natural oils.

Freeze-dried fruit powders make natural, vibrant pink frosting without artificial colors.
If you don’t have cornstarch for the jam, arrowroot powder works well as a thickener.
Ensure raspberries are evenly folded to avoid clumping, which helps the cake bake evenly.

Storage

Store the frosted heart cake in an airtight container at room temperature for up to 1 day or in the fridge for up to 3 days. If the weather is warm, keep it refrigerated. Allow the cake to come to room temperature before serving for the best texture and flavor.

How to Serve

A heart-shaped cake with three main layers: the base layer is covered in smooth pink frosting, topped with a ring of light pink dollops around the bottom edge, and then another layer of pink frosting piped in swirls. The top surface of the cake is filled with fresh, bright red strawberries and raspberries, sprinkled with tiny white bits for decoration. The edges of the top are decorated with two rows of piped frosting in white and pink, creating a ruffled border. The cake sits on a white plate placed on a white marbled surface, surrounded by loose strawberries and raspberries, a small white bowl with red berry sauce, and a clear glass jar with dried flowers. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen raspberries instead of fresh?

Yes, frozen raspberries work well. Just thaw and drain any excess liquid before folding them into the batter to prevent sogginess.

Is this cake suitable for gluten-free diets?

This recipe uses all-purpose flour, which contains gluten. To make it gluten-free, substitute with a gluten-free flour blend suitable for baking, but note texture and rising may vary.