We use cookies on this website to ensure its proper functioning and to improve the quality of our services. Cookie Policy
Tags and nutritional info are auto-generated and may be inaccurate. Always check the full ingredient list before cooking.
Preheat oven to 180C.
Mix all the dry ingredients in a bowl, then add the wet ingredients. Don't overmix the batter.
Pour into a 22 cm baking tray and bake for 35-45 minutes until a skewer inserted comes out clean. Let it cool down.
Make the ganache by mixing all the ganache ingredients with a mixer or blender until smooth and fluffy.
Cut out hearts from the cake.
Layer the cake by placing a heart first, then ganache, then another heart on top. Decorate with fresh raspberries and melted chocolate.
Want to keep this recipe for later? We can email it to you!
Takes just one hour and one bowl - completely vegan.
Can I use a different type of oil?
Yes, you can use any neutral oil like vegetable or sunflower oil.
What can I use instead of sparkling water?
You can use regular water, but sparkling water helps make the cake fluffier.
How do I know when the cake is done?
Insert a skewer into the center of the cake; if it comes out clean, the cake is done.
Can I make the ganache ahead of time?
Yes, you can make the ganache a day in advance and store it in the fridge.
How should I store leftovers?
Store any leftover cake in an airtight container in the fridge for up to 3 days.
