We are now one more step closer to Valentine’s Day!!!

Are you ready? Of course you are not! Why? Because how does someone express how much they care for one person in one day? By one gesture? Unless you are a sonnet composer who can bake, strum an acoustic guitar, wear some silky red boxers, sprinkle rose petals and turn a bouquet of roses into a beautiful white dove all at the same time- you are probably not able to express all of what you feel for your better half.

And that’s OK. It’s not like this Holiday is known for being spontaneous, romantic and making fairytales come true. Oh wait, it is.

Let me help you out with this beautiful and amazing recipe for a Vegan Valentine’s Day Cake that I got from my friend Joshua Katcher over at his awesome site: The Discerning Brute

WHAT YOU’LL NEED:
• Two 9″ heart-shaped baking pan
• 3 cups organic all-purpose flour
• 2 cups organic, unrefined sugar
• 1.5 cups organic cocoa
• 2 tsp aluminum-free Baking Powder
• 1.5 tsp Baking Soda
• 1/2 tsp salt
• 1/4 cup organic coconut oil
• 1/4 cup organic canola oil
• 1/4 cup non-hydrogenated vegetable shortening
• 1/2 cup prepared egg-replacer (Energie or Brand)
• 1 Tbs vanilla
• 2 cups 8th Continent Soymilk
• 2 cups cold coffee
• 1/2 cup vegan chocolate chips
Icing
• 1/2 cup non-hydrogenated vegetable shortening
• 1/4 cup coconut oil (not melted)
• 1/4 cup Earth Balance (or other non-hydrogenated margarine)
• 4 cups organic powdered sugar
• 2 teaspoons vanilla
• 1/4 cup soy creamer
(for pink, add 1/8 cup beet juice or 3 drops of red veg-based food coloring)
Marzipan
• 1 cup marzipan
• Natural veg-based food coloring
• Small cookie cutters

CAKE DIRECTIONS:
1. Preheat oven to 375º, and coat your pan with non-stick cooking spray or canola oil.
2. Combine the dry ingredients in a bowl: Flour, sugar, cocoa, baking powder, baking soda, & salt.
3. In a separate bowl (or using a mixer) beat the coconut oil, canola oil, shortening, egg replacer, and vanilla until fluffy.
4. Pour the coffee and soymilk onto the dry mix, then add the whipped oil and egg-replacer, and stir in the chocolate chips until the mixture is smooth.
5. Bake for about 30 minutes (or until edges pull away from sides of pan).

FROSTING DIRECTIONS
1. Beat the shortening, coconut oil, and margarine until smooth.
2. slowly add powdered sugar, 1/2 cup at a time.
3. Finally, add vanilla and soy-creamer and beat for about 5 minutes until fluffy.

For decorating, you roll out the colored marzipan and cut out shapes with small cookie cutters. (Heart shapes were used for the picture above.)

Frost your cake, add your marzipan  cutouts and watch as your significant other realize how significantly sweet you are for making this amazing Vegan Heart-Shaped Cake.

To watch the decorating how-to video and to read more about Joshua Katcher and his awesome recipes, check out The Discerning Brute.

And come back tomorrow so I can give you another tip on how to make Cupid proud. Make sure to link up with me on Facebook and Twitter as well.

Hearts!

Lopez

Posted in Recipes

Tags: baking vegan soy milk 8th Continent Soymilk John Katcher The Discerning Brute how to Vaneltine's Day heart cake love

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