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Vegan Heart-Shaped Raspberry Cake with Lemon Frosting Recipe

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★★★★★

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.

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 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

Find it online: https://dishedbydana.com/vegan-heart-shaped-raspberry-cake-with-lemon-frosting-recipe/