Go Back

Heart-Shaped Berry Cake

A soft and fruity heart-shaped cake made with almond milk and mixed berries, perfect for special occasions and easily adaptable for healthier versions.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Vegan
Calories: 250
Ingredients Method Notes

Ingredients
  

Cake Batter Ingredients
  • 2 cups flour All-purpose or substitute with whole wheat/oat flour for a healthier option.
  • 1 cup sugar Reduce to 3/4 cup for a lighter version.
  • 1 cup almond milk Can substitute with other plant milks.
  • 1/2 cup vegetable oil
  • 2 tablespoons apple cider vinegar
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1 cup mixed berries Fresh or frozen, toss in flour to prevent sinking.
Berry Buttercream Ingredients
  • 1/2 cup berry jam Use sugar-free for a healthier option.
  • 1 cup vegan butter
  • 2 cups powdered sugar Use a sugar substitute for lower sugar content.
  • 1 teaspoon vanilla extract

Method
 

Preparation
  1. Preheat the oven to 350°F (175°C). Grease and flour two round cake pans.
  2. In a large bowl, mix flour, sugar, baking soda, baking powder, and salt.
  3. In another bowl, combine almond milk, vegetable oil, and apple cider vinegar.
  4. Pour the wet ingredients into the dry ingredients and mix until just combined. Gently fold in mixed berries.
Baking
  1. Divide the batter between the two cake pans and bake for 25-30 minutes or until a toothpick comes out clean.
  2. Let the cakes cool completely.
Frosting and Assembly
  1. For the berry buttercream, whip vegan butter until creamy, then gradually add powdered sugar and vanilla extract.
  2. Once the cakes are cool, remove them from the pans, place one layer on a serving plate, spread berry jam on top, then place the second layer on top.
  3. Frost the top and sides of the cake with berry buttercream.
  4. Decorate with additional berries if desired. Enjoy your heart-shaped cake!

Notes

This cake can be made gluten-free by using a gluten-free flour blend. For a lower-calorie option, reduce the amount of sugar and frosting, and control portion sizes. Store in an airtight container in the fridge for 4-5 days.