Heart shaped Mini Cakes
These heart shaped mini cake are the perfect dessert to replicate for those that are looking for a tasty last-minute pudding that doesn’t lack of taste nor beauty.
Servings Prep Time
6cakes 20minutes
Cook Time
15minutes
Servings Prep Time
6cakes 20minutes
Cook Time
15minutes
Ingredients
…for the sponge…
  • 160 gr All purpose Flour
  • 100ml Plant Based MilkSoy
  • 90 gr Brown Sugar*
  • 70 gr Vegan Butter
  • 20 gr Corn Starch
  • 8 gr Baking Powder
  • 1 LemonZest
  • 50 gr Blueberries
  • 50 gr Red Currants
…for the cream…
  • 150ml Vegan Whipping CreamSoy or Coconut
  • 20 gr Icing Sugar*
  • 2-3 drops Vanilla Extract
  • 1pinch Red Food Colouringoptional
Instructions
  1. Preheat the oven at 180° C.
  2. Melt the butter for a few seconds in the microwave and add it along with the flour, corn starch, sugar, milk, baking powder and lemon zest to a blender.
  3. Blend until smooth and creamy.
  4. Add fresh berries and gently incorporate to the dough.
  5. Pour the dough on a baking paper coated 30x40cm tray and bake for 15-17 minutes.
  6. Let the sponge cool completely.
  7. Once cool, use a heart shaped cutter to cut out 12 little hearts, each of which will be a layer of our mini cakes.
  8. Whip soy cream with icing sugar, food colouring and a bit of vanilla extract.
  9. Assemble mini cakes piping some pink whipped cream on top and in between the two layers of sponge, and top with fresh berries and mint leaves.
  10. For a lighter treat the sponge alone is fantastic by itself.
Recipe Notes

Add sugar to the whipping cream only if using unsweetened whipping cream.

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