The Cutest Heart-Shaped Vegan Chocolate Cake for Valentine's Day

The Cutest Heart-Shaped Vegan Chocolate Cake for Valentine’s Day

This fudgy, chocolaty vegan cake with fresh, sweet raspberries is virtually impossible to resist. So don’t.

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Serves: 12
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Don’t miss this delicious, moist dessert perfect for Valentine’s Day. Decorate however you choose!

What you need:

For the cake:
2½ cups self-rising flour
2 cups sugar
⅔ cup unsweetened cocoa powder
2 teaspoons baking soda
1 teaspoon salt
2 cups warm water (or use coffee to make it a mocha cake)
2 teaspoons vanilla extract
⅔ cup vegetable oil
2 teaspoons apple cider vinegar
12 raspberries

For the fondant:
1 cup vegan butter
¾ cup cocoa powder
⅓ cup vegan milk
4½ cups powdered sugar

For the glaze:
½ cup sugar
4 tablespoons vegan butter
2 tablespoons vegan milk
2 tablespoons unsweetened cocoa powder
2 teaspoons vanilla extract

What you do:

  1. Preheat oven to 350 degrees. For the cake, into a bowl, mix flour, sugar, cocoa powder, baking soda, and salt with a fork (making sure mixture is blended well). Add water, vanilla, oil, and vinegar, and mix together well.
  2. Split mixture in half, and transfer to two heart-shaped cake pans. Place in oven and bake approximately 25 minutes, or until a knife comes out clean. Cool both cakes on a rack (approximately 2 hours).
  3. For the fondant, into a bowl, cream together butter, cocoa, and milk. Stir in sugar until stiff. Cover one cake with fondant and place the other cake on top.
  4. For the glaze, into a small saucepan, bring sugar, butter, milk, and cocoa to a boil. Stir frequently, then reduce the heat to a simmer for two minutes, stirring constantly. Remove from heat, and stir for another five minutes.
  5. Add vanilla, stir, and pour mixture onto the cake. The glaze dries quickly, so spread it immediately and then add raspberries. Let cool for 1 hour before serving.
For more plant-based recipes like this, read:

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