Vegan Valentine’s Day Dessert

This Valentine’s Day my sweetheart was out of town for work. So what did I do? I made myself a tiny chocolate cake! This little number is two small stacked cakes with whipped cream in between, frosted all over, and topped with raspberries. It’s basically all of my favorite foods in one cake. One of the best parts is that you can choose what size your cakes are and how many you get out of each batch by the size of cutter you choose. My cutter is 4″ so I just got one small finished cake, but the finished product was sizeable enough to be a dessert for two. Here is a set that is a good height and price. For a couple of my other favorite cake baking products, scroll to the bottom.

Bon appétit!

Personal Layered Vegan Chocolate Cake

From top to bottom – cake, cream, cake, frosting, raspberries!  The cake recipe was adapted from a recipe found at The Mother Cooker and the frosting recipe was adapted from The Spruce Eats.
Prep Time30 mins
Cook Time30 mins
Total Time1 hr
Course: Dessert
Keyword: Chocolate Cake
Servings: 2 people
Author: ThePlantSmith


For The Cake

  • 1/2 cup sugar
  • 2 tbsp sugar
  • 7 tbsp cocoa powder
  • 1/2 cup flour
  • 3 tbsp flour
  • 1 tsp baking soda
  • 1/2 tsp baking powder
  • 1/2 tsp salt
  • 1/2 cup hot water
  • 1 tsp vanilla
  • 1/2 cup coconut cream canned, not coconut milk
  • 1 egg replacer or 1/4 cup unsweetened applesauce
  • 1/4 cup coconut oil melted

For The Frosting

  • 2 1/2 cups powdered sugar
  • 3 ounces vegan butter/margarine softened
  • 1/3 cup almond milk plain and unsweetened
  • 3/4 cup cocoa powder
  • 1/2 tsp vanilla

For The Whipped Cream

  • Trader Joe’s Coconut Whipped Topping OR
  • Reddi Wip Non-Dairy Whipped Topping


  • raspberries or strawberries


  • Preheat the oven to 350 degrees fahrenheit and grease and flour a 9 inch cake pan.  I use Baker’s Joy to make sure no sticking occurs.
  • Whisk together all the dry ingredients for the cake.  Sugar, cocoa, flour, baking soda, baking powder, and salt.  
  • Add water and vanilla and mix.  
  • Then add cream and egg substitute and mix.  I used banana the first time (1/2 of a ripe banana) and it had a great texture, but ultimately there was still a hint of banana.  
  • While continuing to mix, slowly add the oil a little at a time until everything is mixed. 
  • Pour the cake mix into the cake pan you’ve prepared and bake for 30 minutes.  Check on the cake at 25 minutes and test with a toothpick to make sure the cake isn’t burning.  
  • Once the cake is done, let cool in the pan for 10 minutes.  Then turn out onto cooling rack carefully.  COOL COMPLETELY.
  • While cake is cooling, put together chocolate frosting. 
  • Cream together powdered sugar and vegan butter – I used Earth Balance.  
  • Add milk, cocoa, and vanilla and mix together until creamy and lump-less.  Taste your frosting and add powdered sugar for sweetness and almond milk for texture if it’s needed.  Don’t put the frosting in the fridge, you want it to be warm and pliable for frosting.
  • Once cake is cool, use your cutter to cut out cake stacks.  I had a 4″ cutter and so I cut out 2 cake stacks.  If you have a smaller cutter like 2″ or 3″ you could make 2 or 3 even smaller cakes!
  • To assemble start with a cake, then do a layer of whipped topping.  I have suggested topping in a can because I tried multiple times to make different recipes for vegan whipped cream and none of them turned out.  Then put another cake on top of the cream.  Place in the fridge for 10 minutes to make frosting easier.  
  • Frost the entire cake with your chocolate frosting and top with berries!  

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