Vegan Heart Shaped Cake
A soft, jam-swirled vegan cake that's easy to make and perfect for romantic occasions.
Ingredients
For the cake
- 2 cups all-purpose flour
- 1 cup sugar (granulated)
- 1 teaspoon baking powder
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup vegetable oil (neutral-flavored) can substitute melted coconut oil if desired
- 1 cup almond milk (unsweetened) soy also works
- 1 tablespoon apple cider vinegar
- 1 teaspoon alcohol-free vanilla extract
- 1 cup raspberry jam seedless if you prefer a smoother spread
For the frosting
- 1/2 cup vegan butter (softened) use a reliable brand for flavor
- 2 cups powdered sugar sifted for silky buttercream
- 2 tablespoons almond milk more if needed to adjust consistency
For decoration
- 1 cup mixed fresh berries strawberries, raspberries, blueberries
Instructions
Preparation
- Preheat the oven to 350°F (175°C). Grease and lightly flour two round cake pans.
- In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt.
- In a separate bowl, combine vegetable oil, almond milk, apple cider vinegar, and alcohol-free vanilla extract. Let sit for 1 minute to curdle slightly.
- Pour the wet mixture into the dry ingredients. Stir until smooth, being careful not to overmix.
- Divide the batter between the prepared pans and smooth the tops. Bake for 25–30 minutes, until a toothpick comes out clean.
- Cool in pans for 10 minutes, then turn out onto a rack to cool completely.
Assembly
- Once cooled, spread raspberry jam over one layer of the cake and top with the second layer.
- Trim the top center and the sides to create a heart shape, or simply arrange berries on top.
- For the buttercream, beat vegan butter until creamy. Gradually add powdered sugar and almond milk to achieve a spreadable consistency.
- Frost the cake with the buttercream, smoothing it out or creating swirls as desired.
- Decorate with mixed fresh berries on top and serve at room temperature.
Notes
For a nut-free version, swap almond milk for oat or soy milk. For less sweet buttercream, reduce powdered sugar by 1/4 cup and add a pinch of salt.