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: 6 cakes
Calories: 342kcal
Ingredients
...for the sponge...
- 160 g All purpose Flour
- 100 g Plant Based Milk Soy
- 90 g Brown Sugar*
- 70 g Vegan Butter
- 20 g Corn Starch
- 8 g Baking Powder
- 1 Lemon Zest
- 50 g Blueberries
- 50 g Red Currants
...for the cream...
- 150 g Vegan Whipping Cream Soy or Coconut
- 20 g Icing Sugar*
- 2-3 drops Vanilla Extract
- 1 pinch Red Food Colouring optional
Instructions
- Preheat the oven at 180° C.
- 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.
- Blend until smooth and creamy.
- Add fresh berries and gently incorporate to the dough.
- Pour the dough on a baking paper coated 30x40cm tray and bake for 15-17 minutes.
- Let the sponge cool completely.
- Once cool, use a heart shaped cutter to cut out 12 little hearts, each of which will be a layer of our mini cakes.
- Whip soy cream with icing sugar, food colouring and a bit of vanilla extract.
- 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.
- For a lighter treat the sponge alone is fantastic by itself.
Notes
Add sugar to the whipping cream only if using unsweetened whipping cream.