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vegan valentine mini cake easy and quick
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5 from 2 votes

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.
Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Servings: 6 cakes
Calories: 342kcal
Author: Adriana Z.

Ingredients

...for the sponge...

...for the cream...

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.

Nutrition

Calories: 342kcal | Carbohydrates: 54g | Protein: 4g | Fat: 12g | Saturated Fat: 4g | Potassium: 126mg | Fiber: 2g | Sugar: 22g | Vitamin A: 511IU | Vitamin C: 15mg | Calcium: 126mg | Iron: 2mg