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Vegan Heart-Shaped Raspberry Cake with Pink Buttercream Frosting Recipe

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★★★★★

4.8 from 76 reviews

This vegan heart-shaped cake recipe combines a moist, fluffy raspberry-flavored cake with a luscious pink vegan buttercream frosting. Perfect for celebrations, the cake uses simple pantry ingredients and fresh or frozen raspberries to create a beautiful and delicious centerpiece. Optional quick raspberry jam adds extra fruity sweetness between layers. The tutorial also guides you in shaping the cake into a charming heart form that’s ideal for special occasions or a sweet treat for loved ones.

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. 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.
  2. Mix dry ingredients: In a large bowl, whisk together the flour, sugar, baking powder, lemon zest, and salt until evenly combined. For extra lemon flavor, rub the lemon zest into the sugar before mixing.
  3. Add wet ingredients: Add the dairy-free milk, neutral oil, lemon juice, and vanilla extract to the dry mixture. Whisk gently until just combined, ensuring not to overmix to keep the cake light.
  4. Fold in raspberries: Gently fold in the fresh or frozen raspberries, taking care not to crush them.
  5. Divide batter: Evenly divide the cake batter between the two prepared pans, making sure raspberries are spread out. Tap the pans firmly on the bench to release large air bubbles.
  6. Bake cakes: Bake for 43-48 minutes or until a toothpick inserted in the center comes out clean with no wet batter (a few moist crumbs are fine).
  7. Cool cakes: Let the cakes cool in their pans for 10 minutes, then transfer to a wire rack to cool completely.
  8. 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. Stir cornstarch mixed with water into the jam and cook until thickened to desired consistency. Set aside to cool completely.
  9. Prepare pink buttercream: Using a stand or hand mixer, whip the vegan butter until light and fluffy. Gradually add powdered sugar, berry or beetroot powder (or food coloring), and vanilla extract. Beat on high speed until smooth and fluffy, adding dairy-free milk to adjust consistency and more color if desired.
  10. Shape cakes: Trim any domes from the cooled cakes with a serrated knife. Score the surface of each cake into quarters and cut two segments off each cake to create the pieces for the heart shape.
  11. Assemble bottom half: Place one cake layer on a serving plate. Attach the two cut segments to the side of this layer using a small amount of frosting to form the rounded top of the heart.
  12. Add filling: Spread frosting on the cake surface, pipe a frosting dam around the edges, and spoon in jam if using. Otherwise, spread about ¾ cup of frosting evenly.
  13. Assemble top half: Place the second cake layer on top and repeat the process with the segments to complete the heart shape. Trim as needed for a clean finish.
  14. Crumb coat: Apply a thin layer of frosting all around the cake to seal in crumbs. Chill the cake in the refrigerator for at least 20 minutes until the frosting is firm.
  15. Final frosting and decorating: Spread a thicker layer of frosting smoothly over the cake. Decorate with piping using a star or round tip. Just before serving, garnish with fresh berries on top.
  16. Storage: Store the finished cake in an airtight container at room temperature for up to one day or refrigerate for up to three days. Bring to room temperature before serving for the best texture.

Notes

  • Use fresh or frozen raspberries interchangeably. If using frozen, do not thaw to avoid color bleeding into the batter.
  • If you prefer a natural pink color, opt for freeze-dried strawberry or beetroot powder in the frosting instead of artificial coloring.
  • The quick raspberry jam is optional but adds delicious moisture and flavor to the cake layers.
  • When trimming the cakes, use a serrated knife and work slowly for clean edges to help form the heart shape neatly.
  • If your buttercream is too stiff, add a little more dairy-free milk one teaspoon at a time until desired consistency is reached.
  • Allow the cake to come to room temperature before serving if stored refrigerated for ideal texture and flavor.

Keywords: vegan heart cake, raspberry cake, vegan buttercream, vegan dessert, dairy-free cake, party cake, Valentine's cake, heart shaped cake tutorial

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