Ingredients
Method
- Preheat your oven to 350°F (175°C) and lightly grease the heart molds with coconut oil.
- Combine plant milk and apple cider vinegar in a small jug and let it sit for about five minutes.
- In a large mixing bowl, sift together flour, cane sugar, baking powder, baking soda, and salt.
- Add melted coconut oil and vanilla bean paste to the milk mixture, whisk until uniform.
- Pour the wet ingredients into the dry ingredients and gently fold together until no streaks of flour remain.
- Divide the batter evenly among the heart cavities, filling them about two-thirds full.
- Bake for 18 to 22 minutes, until a toothpick inserted comes out clean.
- Let the cakes cool in the molds for ten minutes before transferring to a wire rack to cool completely.
- Beat vegan butter until fluffy, then gradually add powdered sugar and beet juice until the desired pink shade is reached.
- Use a piping bag to frost each cake and decorate as desired.
Notes
Ensure ingredients are at room temperature before mixing. Tap the molds on the counter to release air bubbles. Stored in an airtight container, they last up to 4 days in the refrigerator.