The Cutest Heart-Shaped Vegan Chocolate Cake for Valentine’s Day
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:
- 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.
- 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).
- 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.
- 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.
- 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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Story Credits: Vegnews.com