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Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe

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★★★★★

4.7 from 72 reviews

This delightful vegan heart-shaped cake features a moist, fluffy texture infused with fresh raspberries and a vibrant lemon zest. Topped with a creamy pink vegan buttercream frosting and optionally filled with quick homemade raspberry jam, this cake is perfect for celebrations or a special treat. The recipe includes step-by-step instructions to create a charming heart shape, making it both visually stunning and deliciously satisfying.

Ingredients

Scale

Cake Dry 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

Cake Wet Ingredients

  • 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

Quick Raspberry Jam (optional)

  • ¾ cup (95g) raspberries, fresh or frozen
  • 1 ½ tablespoons (20g) granulated sugar, or to taste
  • 1 tablespoon (8g) cornstarch / corn flour

Pink Buttercream Frosting

  • 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

Instructions

  1. Prepare the cake pans: Preheat your oven to 180°C (355°F). Line two 15cm (6-inch) round cake pans with parchment paper to prevent sticking and ensure even baking.
  2. Mix dry ingredients: In a large bowl, whisk together all dry ingredients including the flour, sugar, baking powder, lemon zest (rubbed into the sugar for enhanced flavor if desired), and salt. This ensures even distribution of leavening agents.
  3. Add wet ingredients: Pour in the dairy-free milk, neutral oil, lemon juice, and vanilla extract (if using). Whisk until just combined to avoid overmixing which can toughen the cake.
  4. Fold in raspberries: Gently fold the fresh or frozen raspberries into the batter, careful not to break them up too much to maintain texture and vibrancy.
  5. Fill pans and bake: Evenly divide the batter between the prepared pans, ensuring raspberries are well distributed. Tap the pans firmly on the countertop to release large air bubbles. Bake for 43-48 minutes or until a toothpick inserted in the center comes out clean with only moist crumbs.
  6. Cool the cakes: Let the cakes cool in their pans for 10 minutes before transferring to a cooling rack to cool completely, which prevents crumbling during assembly.
  7. Make quick raspberry jam (optional): In a small saucepan over medium heat, combine raspberries, sugar, and a splash of water. Cook for 5 minutes, mashing the berries with a fork. Mix cornstarch with a bit of water to make a slurry, add to the saucepan and cook until thickened to your preference. Cool completely before using.
  8. Prepare vegan buttercream frosting: Using a mixer, whip vegan butter until light and fluffy. Gradually add powdered sugar, berry powder or food coloring, and vanilla extract. Beat on high until fluffy. Add dairy-free milk to achieve desired consistency and adjust color as needed.
  9. Shape the cakes into hearts: Trim any domes off each cake layer. Score each cake surface into quarters. Cut two segments off each cake to create the heart’s top curves. Arrange the cut segments on the side of each cake layer, using frosting to stick them in place forming the heart shape.
  10. Assemble the cake: Place one heart-shaped cake layer on a serving plate. Spread a layer of frosting, then pipe a frosting border ‘dam’ around the edge and add raspberry jam inside if using. Top with the second heart-shaped cake layer and repeat jam and frosting application. Trim edges for a neat shape.
  11. Crumb coat and chill: Apply a thin crumb layer of frosting to the entire heart cake. Chill in the fridge for at least 20 minutes until frosting is firm to the touch to lock in crumbs.
  12. Final frosting and decoration: Apply a thicker, smooth layer of frosting over the cake using an offset spatula or cake scraper. Use a piping bag with your favorite tip to decorate. Just before serving, decorate with fresh berries on top.
  13. Storage: Store the finished cake in an airtight container at room temperature for one day or refrigerate for up to three days. Bring to room temperature before serving for best texture and flavor.

Notes

  • Using fresh lemon zest rubbed into the sugar helps release oils and intensify lemon flavor and natural color in the cake.
  • For buttercream, natural food powders like freeze-dried strawberry or beetroot provide color without artificial dyes.
  • If frosting is too stiff, add dairy-free milk gradually to reach the perfect spreading consistency.
  • Ensure raspberries are evenly distributed in the batter by gently folding them in to prevent clumping and sinking.
  • Trim cake domes level for easier shaping and stacking in the heart design.
  • Resting the crumb coat in the fridge helps achieve a smooth final frosting layer without crumbs.
  • Store cake covered to prevent drying out and extend freshness.

Keywords: vegan cake, heart shaped cake, raspberry cake, lemon zest cake, vegan buttercream, plant-based dessert, vegan celebration cake, dairy-free cake, pink buttercream

Find it online: https://kitchenbyrita.com/vegan-heart-shaped-raspberry-cake-with-pink-buttercream-frosting-recipe/