Vegan Heart-Shaped Raspberry Cake with Lemon Frosting Recipe

Introduction

This heart-shaped vegan cake is a charming and delicious treat perfect for any special occasion. Made with fresh raspberries and a luscious pink buttercream, it’s as beautiful as it is tasty. Follow this simple tutorial to create a stunning cake that everyone will love.

Ingredients

• 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. Step 1: Preheat your oven to 180°C (355°F) and line two 15cm (6-inch) round cake pans with parchment paper.
2. Step 2: In a large bowl, whisk together all the dry cake ingredients until well combined. For enhanced lemon flavor and color, rub the sugar with lemon zest before mixing.
3. Step 3: Add all wet ingredients except the raspberries to the dry mixture and whisk until just combined. Gently fold in the raspberries.
4. Step 4: Divide the batter evenly between the prepared pans, ensuring raspberries are evenly spread. Tap the pans firmly on the countertop to release air bubbles.
5. Step 5: Bake for 43-48 minutes or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Let the cakes cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.
6. Step 6: Optional: Make the quick raspberry jam. In a small saucepan, combine raspberries, sugar, and a splash of water over medium heat. Cook for 5 minutes, mashing the berries. Mix cornstarch with water in a small bowl, add to the saucepan, and cook until thickened. Adjust consistency by cooking longer for thicker jam or adding water for thinner jam. Cool completely before using.
7. Step 7: To make the buttercream, beat vegan butter in a large bowl until light and fluffy. Gradually add powdered sugar, berry powder or food coloring, and vanilla extract. Beat on low until combined, then high until fluffy. Add dairy-free milk as needed for desired consistency and color.
8. Step 8: Trim any domes off the cakes with a serrated knife. Score each cake lightly into quarters, then cut two “segments” from each to create the bottom of the heart shape.
9. Step 9: Place one cake layer on a serving plate or board. Use frosting to attach the two cut segments to the side of the cake, forming the top of the heart. Trim as needed.
10. Step 10: If using jam, spread a thin layer of frosting on the cake surface, pipe a frosting dam around the edge, then spoon jam inside. Otherwise, spread about ¾ cup of frosting on the layer.
11. Step 11: Place the second cake layer on top and repeat the segment cutting and attachment to complete the heart shape. Trim to refine the shape.
12. Step 12: Crumb coat the cake by spreading a thin frosting layer over the top and sides. Chill in the fridge for at least 20 minutes until the frosting is set.
13. Step 13: Apply a thicker final frosting layer, smoothing with an offset spatula or scraper. Decorate with piping as desired and top with fresh berries just before serving.

Tips & Variations

• For a stronger lemon flavor, rub lemon zest into the sugar before mixing with the dry ingredients.
• Use freeze-dried berry powders for natural pink coloring in the frosting instead of artificial dyes.
• If you don’t have cornstarch for the jam, arrowroot powder is a good substitute.
• Fresh or frozen raspberries can be used interchangeably in both cake and jam.

Storage

Store the frosted heart cake in an airtight container at room temperature for up to 1 day or in the refrigerator for up to 3 days. On hot days, keep the cake refrigerated. Bring to room temperature before serving for best texture and flavor.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different fruit instead of raspberries?

Yes, you can substitute raspberries with strawberries, blueberries, or blackberries in the cake and jam, adjusting sweetness as needed.

Is it necessary to make the raspberry jam?

No, the jam is optional. The cake is delicious with just the buttercream frosting. The jam adds extra moisture and flavor if you prefer.

Vegan Heart-Shaped Raspberry Cake with Lemon Frosting Recipe

Print Recipe

★★★★★

4.9 from 142 reviews

This vegan heart-shaped cake is a delightful treat perfect for special occasions or whenever you want to impress with a cute, flavorful dessert. Made with moist raspberry-infused layers, a smooth pink vegan buttercream, and optional homemade raspberry jam, this cake combines fresh fruitiness with tender crumb and a vibrant presentation. The recipe guides you through baking, assembling, and decorating a charming heart-shaped cake that’s entirely plant-based and free from dairy.

• Author: Dana
• Prep Time: 20 minutes
• Cook Time: 45 minutes
• Total Time: 1 hour 5 minutes
• Yield: 8 servings 1x
• Category: Dessert
• Method: Baking
• Cuisine: Vegan, Western
• Diet: Vegan

Ingredients

Scale 1x2x3x

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 to adjust consistency

Instructions

1. Preheat and Prepare 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 easy removal.
2. Mix Dry Ingredients: In a large bowl, whisk together all the dry ingredients—flour, sugar, baking powder, lemon zest, and salt (if using). Rubbing the sugar with the lemon zest enhances the lemon flavor and color.
3. Add Wet Ingredients: Add the dairy-free milk, neutral oil, lemon juice, and vanilla extract to the dry mix. Whisk gently 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, taking care not to break them up too much to keep the batter vibrant and textured.
5. Divide Batter and Bake: Evenly divide the batter between the two prepared cake pans. Tap the pans on the counter firmly to remove air bubbles. Bake for 43-48 minutes until a toothpick inserted into the center comes out clean or with a few moist crumbs.
6. Cool Cakes: Allow the cakes to cool in the pans for 10 minutes before transferring to a wire rack to cool completely, ensuring easier handling and preventing breakage.
7. Make Quick Raspberry Jam (Optional): In a small saucepan over medium heat, combine raspberries, sugar, and a dash of water. Cook for about 5 minutes, mashing berries with a fork. Mix cornstarch with water to create a slurry, add it to the pan, and cook until thickened to desired consistency. Set aside to cool completely.
8. Prepare Pink Buttercream: Using an electric or stand mixer, whip vegan butter until light and fluffy. Add powdered sugar, berry powder or food coloring, and vanilla extract. Beat on low to combine, then increase to high until fluffy. Add dairy-free milk as needed to soften frosting or deepen color.
9. Shape Heart Cake: If cakes have domes, trim them flat. Using a serrated knife, score the cakes into quarters then cut off two opposite segments from each cake. Arrange one cake layer on a serving plate, use frosting to stick the two cut segments to one side to create the heart’s top lobes, trimming as necessary.
10. Layer and Fill: Spread a thin layer of frosting over the base cake layer. Pipe a frosting border (‘dam’) around the edge and spoon jam inside if using. Otherwise, spread about ¾ cup frosting evenly. Top with the second cake layer and repeat the heart shaping and filling process.
11. Crumb Coat and Chill: Apply a thin crumb coat of frosting over the cake’s sides and top to seal in crumbs. Chill in the fridge for at least 20 minutes until frosting is set to the touch.
12. Final Frosting and Decoration: Spread a thicker layer of frosting smoothly over the chilled cake using an offset spatula or cake scraper. Decorate the cake with piped frosting shapes from a piping bag fitted with star or round tips. Just before serving, add fresh berries on top.
13. Storage: Store the frosted cake in an airtight container at room temperature for up to 1 day or refrigerate for up to 3 days. On hot days, keep refrigerated and allow the cake to come to room temperature before serving.

Notes

• Use room temperature ingredients for best mixing and texture.
• Freeze-dried berry powders add natural color and flavor; alternatively, use natural food coloring for a vibrant pink hue.
• Be gentle folding in raspberries to prevent excessive bleeding of color into batter.
• Trimming domed tops helps achieve even layers and a perfect heart shape.
• Let the cake come to room temperature before serving if refrigerated, for optimal flavor and frosting texture.
• The jam is optional but adds a delicious fruity layer enhancing the cake’s moistness and raspberry flavor.

Keywords: vegan heart cake, raspberry cake, vegan buttercream, heart shaped dessert, plant-based cake, raspberry jam cake, vegan celebration cake