Vegan Heart-Shaped Raspberry Lemon Cake
This vegan heart-shaped cake is bright, fresh, and perfect for any occasion where you want to impress without stress.
Think soft lemon cake layers, sweet-tart raspberry filling, and a smooth vegan frosting that’s dreamy and light.
It’s easier than it looks and tastes like a bakery treat straight at home.
What You’ll Need
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 1 tsp baking soda
- 1/2 tsp salt
- 1 cup unsweetened almond milk
- 1/3 cup melted coconut oil
- 1 tbsp apple cider vinegar
- 1 tsp vanilla extract
- Zest of 1 lemon
- 1/2 cup raspberry puree (fresh or frozen)
- 1/2 cup vegan butter, softened
- 2 cups powdered sugar
- 1 tsp lemon juice
- Fresh raspberries and lemon zest for garnish
Why I Love This Recipe
This cake is my go-to when I want something impressive but easy. Here’s why:
- Vibrant lemon flavor brightens the whole dessert
- Raspberry layers add a gorgeous pop of color and tartness
- It’s completely vegan but creamy and satisfying
- Heart-shaped pan makes it special for celebrations
- Minimal fuss with max visual impact
Servings: 8-10
Time: 50 minutes (30 min prep, 20 min bake)
Pro Tips
- Use room-temperature ingredients for smoother batter
- Freeze raspberries slightly for a thicker puree
- Sift powdered sugar to avoid a grainy frosting
- Layer evenly for a clean, professional look
- Chill cake slightly before frosting to avoid melting
Tools Needed
- Heart-shaped cake pan
- Mixing bowls
- Whisk
- Spatula
- Measuring cups and spoons
- Small bowls for ingredients
- Blender or food processor for raspberry puree
Substitutions and Variations
- Almond milk → oat or soy milk
- Coconut oil → vegan butter or neutral oil
- Raspberry puree → strawberry or mixed berry puree
- Lemon zest → orange zest for different citrus flavor
- Frosting can be chocolate vegan buttercream for a twist
Make Ahead Tips
- Bake layers a day ahead and store in airtight containers in the fridge
- Raspberry puree can be made 2 days ahead and refrigerated
How to Make the Vegan Heart-Shaped Cake
Step 1: Preheat oven and prepare pan
Ingredients used: Heart-shaped cake pan, coconut oil for greasing
Step 2: Mix dry ingredients
Ingredients used: 2 cups flour, 1 cup sugar, 1 tsp baking soda, 1/2 tsp salt
Step 3: Mix wet ingredients
Ingredients used: 1 cup almond milk, 1/3 cup melted coconut oil, 1 tbsp apple cider vinegar, 1 tsp vanilla extract, zest of 1 lemon
Step 4: Combine wet and dry ingredients
Ingredients used: Wet mixture from step 3, dry mixture from step 2
Step 5: Bake cake layers
Ingredients used: Cake batter from step 4
Step 6: Make raspberry filling
Ingredients used: 1/2 cup raspberry puree
Step 7: Make frosting
Ingredients used: 1/2 cup softened vegan butter, 2 cups powdered sugar, 1 tsp lemon juice
Step 8: Assemble cake
Ingredients used: Baked cake layers, raspberry puree, frosting, fresh raspberries, lemon zest
Macros (approximate per serving)
- Calories: 280 kcal
- Fat: 14 g
- Carbs: 38 g
- Protein: 3 g
- Sugar: 22 g
Why This Recipe Works (Quick Science)
- Apple cider vinegar + baking soda creates lift without eggs
- Coconut oil adds moisture and richness
- Raspberry puree balances sweetness and adds acidity, enhancing lemon flavor
Common Mistakes
- Overmixing batter → dense cake
- Frosting while cake is warm → melts and runs
- Not leveling layers → uneven stacking
What to Serve With
- Vegan vanilla ice cream
- Fresh berry salad
- Sparkling water with lemon
FAQ
Can I use a different fruit filling?
Yes, strawberry or blueberry puree works well.
Can I make this gluten-free?
Yes, substitute 1:1 gluten-free flour blend.
Can I use regular milk instead of almond milk?
Yes, any plant-based milk or cow’s milk works.
How long does the cake keep?
Store covered in the fridge for 3–4 days.
Final Thoughts
This vegan heart-shaped cake with raspberry and lemon layers is fun, fresh, and perfect for celebrations or a special treat. It’s creamy, colorful, and impressive without being complicated. Make it, enjoy it, and share how it turns out!