This year, ditch the box of processed chocolate candies and give your Valentine something thoughtfully homemade instead! These fluffy chocolate cakes are sweet, fruity, light and completely plant-based—what more could your sweetheart ask for!? Plus, each one is oozing with a fresh raspberry center and covered with a decadent layer of raspberry frosting, fresh berries and even a dash of confectioners’ sugar if desired!
Yields 4 layer cakes; serves 18-20
Chocolate-Raspberry Layer Cakes for Valentine’s Day (Vegan)
Ingredients
Cake
- 3-1/4 cups King Arthur Organic All-Purpose Flour
- 3/4 cup vegetable oil
- 1-3/4 cups organic sugar
- 2-1/4 cup plain almond milk
- 2-1/2 Tbsp. vanilla extract
- 1 Tbsp. baking powder
- 1 tsp. baking soda
- 1 tsp. Vitacost Himalayan Pink Salt
- 3/4 cup unsweetened cocoa powder
- 1/4 cup raspberry syrup
- 1 cup raspberries , crushed (plus more to garnish)
- Confectioners' sugar , to garnish
Frosting
- 1/2 cup vegan butter , melted
- 2/3 cup cocoa powder
- 3 cups Confectioners' sugar
- 5-6 Tbsp. raspberry syrup
Instructions
Cake
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In stand mixer, beat sugar and oil until light in color. Mix in vanilla and almond milk.
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In separate bowl, sift flour, cocoa powder, baking soda and baking powder. Add salt. Little by little, pour flour mixture into wet ingredients. Beat until well combined.
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Preheat oven to 350 degrees F. Cut three pieces of parchment paper into heart shapes to fit bottom of cake pans. Lightly oil parchment paper. Pour two cups batter into each heart-shaped mold.
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Bake cakes 40-45 minutes until cake edges are slightly browned and toothpick comes out clean. Cool for 10 minutes in pan before flipping cakes directly onto wire rack to cool for additional 30-45 minutes.
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Using knife, level cakes by thinly slicing off top layer. When completely cooled, individually wrap cakes in plastic and chill in refrigerator or freezer until ready to frost.
Frosting
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In mixing bowl, whip butter. Stir in powder sugar, cocoa powder and raspberry syrup. Slowly pour in almond milk and mix until frosting consistency is achieved. Add vanilla and set aside.
Assembly
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Spread a small amount of frosting onto cake board or plate. Place one cake on top. Brush with raspberry syrup.
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Evenly spread 1/3 cup frosting onto cake. Layer on crushed raspberries followed by second cake. Spread thin layer of frosting (AKA: crumb coat) on top cake, including the sides. Refrigerate 1 hour. Repeat with remaining cakes.
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When ready, spread on final frosting layer until smooth. Top with raspberries and dust with powdered sugar.
Recipe Notes
Chef’s tip:
- If you don’t have a heart-shaped pan, follow this recipe using two 8-in. round pans to create one delicious layer cake!
- Add toasted coconut shreds to frosting to add more texture if desired.
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