How fantastic does a homemade vegan Valentine’s Day cake sound? Pretty awesome, right?

If you do not have a heart-shaped cake pan, do not worry; it looks just as pretty round, square, or whatever shape you feel inspired to make.  

Vegan Valentine's Day Cake

It is the time of year that we show our loved ones that they matter to us.  One could argue that we should show that love every day, and I agree, but a day set aside to recognize someone uniquely is pretty awesome.  

If you love making sweet, homemade treats, try my vegan raspberry truffles or these chocolate-dipped almond strawberry bites.

Why you’ll love this vegan Valentine’s Day cake 

  • Allergy-friendly: Vegan cakes are inherently free from common allergens like dairy and eggs, making them a safe option for individuals with allergies or intolerances. They allow people to celebrate special occasions without worrying about allergic reactions or dietary restrictions.
  • Delicious and decadent: This vegan Valentine’s Day cake recipe is indulgent, moist, and flavorful. It is rich in flavor and absolutely delicious.

Ingredients and substitution notes 

  • Flour: You can substitute white whole wheat flour or gluten-free flour blends, but this may alter the texture slightly.
  • Sugar: I use all natural cane sugar in this cake recipe.
  • Baking powder: Make sure your batch is fresh for great rise.
  • Salt: Any type of salt will work, whether kosher salt or sea salt.
  • Cardamom: I love the subtle, sweet earthiness of cardamom in this cake. 
  • Oil: Any neutral oil works well in this recipe. You can use melted coconut oil, vegetable oil, or even melted vegan butter.
  • Milk: Go for your favorite plant-based milk such as almond, soy, oat, coconut, or rice milk. Ensure it is unsweetened and unflavored for best results.
  • Lemon juice: This helps to curdle the milk, mimicking the effect of buttermilk. You can also use apple cider vinegar as a substitute in the same quantity.
  • Vanilla extract: Vanilla extract can be substituted with vanilla bean paste or the scraped seeds of a vanilla bean.

Recipe variations and add-ins

  • Carob or Chocolate: Add 1/4 cup unsweetened carob or cocoa powder to the dry ingredients for a rich chocolate flavor. Mix in dairy-free carob or chocolate chips or chunks for added indulgence. Drizzle melted carob or chocolate ganache over the cooled cake for a decadent finish.
  • Berry: Fold in fresh or frozen berries such as strawberries, raspberries, or blueberries into the batter before baking. Add a tablespoon of lemon zest to enhance the fruity flavors. Top the cake with a layer of mixed berry compote or fresh berry slices for a vibrant presentation.
  • Citrusy: Substitute lemon juice with orange juice and add 1 tablespoon of orange zest for a citrusy twist. Garnish the cake with candied orange or lemon slices for an elegant touch. Drizzle a citrus glaze made with powdered sugar and citrus juice over the cooled cake for extra sweetness.
  • Floral: Infuse the cake batter with a few drops of rose water or orange blossom water for a delicate floral aroma. Decorate the cake with edible flowers such as rose petals, lavender buds, or pansies for a romantic touch. Create a simple syrup infused with floral flavors to moisten the cake layers before frosting.

Top tips

  • Bake immediately: Once you combine the wet and dry ingredients, bake the cake immediately to ensure optimal rising and texture.
  • Choose quality ingredients: Select high-quality ingredients for the best flavor and texture in your vegan cake.
  • Preheat oven: Preheat your oven to the correct temperature before baking to ensure even cooking and proper rise.
  • Use room temperature ingredients: Allow your oil and plant-based milk to come to room temperature before incorporating them into the batter for smoother mixing and better texture.
  • Sift dry ingredients: Sift the flour, sugar, baking powder, salt, and spices together to remove lumps and ensure even distribution of ingredients.
  • Don’t overmix: Mix the batter until just combined to avoid overworking it, which can lead to a dense and tough cake.
  • Grease and flour cake pans: Grease and flour your cake pans or line them with parchment paper to prevent sticking and ensure easy release.
  • Test for doneness: Insert a toothpick into the center of the cake to check for doneness. It should come out clean or with a few moist crumbs attached.
  • Cool completely: Allow the cake to cool completely in the pans before removing and frosting to prevent crumbling and ensure the frosting sets properly.
  • Personal touch: Add a sweet message or decoration to your cake to make it extra special for your loved ones on Valentine’s Day.

Make ahead of instructions 

Here are 2 steps you can take to save time:

  1. Bake the cake: You can bake it in advance, wrap well with plastic wrap, and store in the freezer.
  2. Frosting: You can prepare it ahead of time and store it in an airtight container in the refrigerator for up to 3 days. Allow the frosting to come to room temperature, and give it a quick whip before using it to frost the cake.

Storage suggestions

Here’s what you need to know about storing your beautiful cake:

  • Room temperature: Once the cake is baked and frosted, it can be stored at room temperature for up to 2 days, provided the frosting does not require refrigeration. Keep the cake covered with a cake dome or in an airtight container to prevent it from drying out.
  • Refrigeration: Place the cake in an airtight container or cover it tightly with plastic wrap to prevent it from absorbing odors from the refrigerator. Eat your refrigerated cake within 3-4 days for the best quality.
  • Freezing: You can freeze the cake layers (unfrosted) for longer storage. Wrap each cooled cake layer individually in plastic wrap and then aluminum foil to prevent freezer burn. Place the wrapped cake layers in a freezer-safe container or zip-top bag and freeze for up to 2 months. Thaw the cake layers in the refrigerator overnight before frosting and serving.
  • Thawing: When ready to serve a frozen cake, transfer it from the freezer to the refrigerator and allow it to thaw overnight. Bring the cake to room temperature before serving for the best taste and texture.
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Vegan Valentine's Day Cake

Valentine’s Day Cake

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  • Author: Chef Ani


How fantastic does a homemade Valentine’s Day cake sound? Pretty awesome, right? If you do not have a heart-shaped cake pan, do not worry; it looks just as pretty round, square, or whatever shape you feel inspired to make.  




  • 2 1/3 cup flour 
  • 1/2 cup sugar
  • 4 teaspoon baking powder
  • 1/2 teaspoon salt
  • 1/2 teaspoon cardamom


  • 2/3 cup oil
  • 1 1/3 cup milk
  • 2 tablespoon lemon juice
  • 1 teaspoon vanilla


  1. Preheat oven to 350F
  2. Grease a pan
  3. Combine and mix dry ingredients
  4. Combine wet ingredients
  5. When oven is ready, mix dry and wet ingredients together, stir until combined.  Pour into pan, and bake for 25-30 minutes until toothpick comes out clean
  6. Remove from oven and let cool


  • 1 cup vegan margarine (earth balance) (I sometimes do half vegan margarine and half vegetable shortening)
  • 2 cups powdered sugar
  • 1 teaspoon vanilla powder
  1. With an electric mixer, whip margarine until fluffy
  2. Sift the powdered sugar and the vanilla powder
  3. Add to the electric mixer and continue to whip

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