Heart Shaped Cake (vegan)
A soft, tender vegan strawberry heart-shaped cake made with fresh fruit purée and finished with naturally pink raspberry frosting. Perfect for Valentine’s Day, anniversaries, or any celebration that calls for a beautiful plant-based dessert.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 30 minutes
- Yield: 10 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Vegan Cake:
2½ cups all-purpose flour
1½ cups organic cane sugar
1 tsp baking soda
1 tsp salt
1⅓ cups non-dairy milk (almond or oat)
⅔ cup vegetable oil
2 tbsp apple cider vinegar
2 tsp vanilla extract
1 cup fresh strawberries, puréed
Vegan Frosting:
2 cups vegan butter, softened
4 cups powdered sugar, sifted
1 tsp vanilla extract
3 tbsp raspberry purée
1–2 tbsp non-dairy milk (if needed)
Instructions
1. Preheat oven to 350°F (175°C) and grease heart-shaped pan or one 8-inch round and one 8-inch square pan.
2. Whisk flour, sugar, baking soda, and salt in a large bowl.
3. Add non-dairy milk, oil, vinegar, vanilla, and strawberry purée to the dry ingredients.
4. Mix until just combined, avoiding overmixing.
5. Pour batter into prepared pan(s) and tap gently to release air bubbles.
6. Bake 25–30 minutes until a toothpick inserted comes out clean.
7. Cool in pans 10 minutes, then transfer to a wire rack to cool completely.
8. If using round and square pans, cut square cake diagonally and assemble into a heart shape.
9. Beat vegan butter until creamy, then gradually add powdered sugar.
10. Mix in vanilla and raspberry purée, adjusting with non-dairy milk if needed.
11. Apply crumb coat, chill briefly, then frost and decorate as desired.
Notes
Fresh berry purée provides natural color and flavor.
Cake layers can be baked a day ahead and wrapped tightly.
Store frosted cake refrigerated for up to 3 days.
Find it online: https://www.ketorecipesideas.com/heart-shaped-cake/