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Vegan Valentine's Day Cake

Vegan Valentine's Day Cake recipe - simple and amazing recipe to celebrate love

Love should be remembered in small ways every day, there is no denying that, but every now and then it feels good to commemorate it. And when is a better time to celebrate love than during the romantic holiday Valentine's day?

This Valentine's day replace the conventional flowers and chocolates and share your love in literally the sweetest way possible! This frozen raspberry lemon cake is so delicious and unique in flavour, it'll surely leave a long-lasting impression.

Nothing says love like handmade presents, home baked goods, customized greeting cards. Personalized gifts always go a long way, I think because the time and effort spent speaks so much more than a simple purchase from any store. After all, presents are not about the price tag, it's the thought and effort that counts.

While most of us will be spending Valentine's day at home this year, let us make the most of it! Share love in the sweetest way possible, and as we like to believe, food is a great way to show affection. While Valentine's day may prioritize your better half, let's remember that it is also a day of affection for friends and family.



Ingredients for a 20cm cake tin

Cake base:

Oatmeal (3/4 cup)

Almonds (3/4 cup)

Shredded coconut (1 cup)

Pitted dates (1 cup)

Salt (pinch)

Lemon juice (half a lemon)

Dark syrup (3 tbsp)

Raspberry sauce:

Frozen raspberries (1 1/2 cup)

Dark syrup (2 tbsp)

Water (2 tbsp)

Cake filing:

Cashews (3/4 cup)

Dark syrup (2 tbsp)

Vanilla extract (1 tsp)

Lemon zest (2 tbsp)

Lemon juice (half a lemon)

Coconut milk (2 cup)

Coconut oil (1 tbsp)

Turmeric (1/2 tsp)



1. In a food processor blend almonds, oatmeal, shredded coconut, a pinch of salt, lemon juice, dark syrup, and dates. Blend until well combined.

2. Spread the mixture in the cake tin and push downwards for an even base layer. Refrigerate.

3. Add the frozen berries, dark syrup and water into a blender and blend until smooth paste. Refrigerate.

4. Blend together the ingredients for the cake filling (cashews, dark syrup, vanilla extract, lemon juice, lemon zest, coconut milk, coconut oil, turmeric).

5. Pour the cake filling into a mixing bowl and combine with the raspberry sauce.

6. Pour the ingredients into the cake tin. Swirl the ingredients with a knife for a beautiful design.

7. Freeze for 3 hours. Garnish with berries, lemon zest, raspberry sauce, chocolate, and other toppings of choice.

8. Thaw the cake for 30 minutes before serving! Enjoy!


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