The heart cake without butter and eggs is a delicious dessert, suitable for any occasion when you want to say I love you.

Chocolate cake filled with raspberry compote and cashew cream. Easy to make, with little sugar, semi-whole flour, and chocolate. These are two hearts of vegan moretta cake batter, but you can naturally make it with traditional ingredients as well.

For this cake, I didn’t want to use butter, eggs, or refined ingredients. A plant-based cake with healthy ingredients. I chose not to use vegetable cream for filling but cashews, which have the peculiarity of creating a delicious 0 cholesterol cream when soaked and blended.

Cashews are rich in antioxidants, unsaturated fats, and thanks to the presence of fiber and fats, they reduce the speed of sugar absorption, so they are useful for everyone, especially for those with type 2 diabetes.

In this last case, for the heart cake without butter and eggs it is recommended to use erythritol as a sweetener.

If you want to see some other romantic ideas, I suggest:

Difficulty: Easy
Cost: Very Cheap
Preparation time: 6 Hours
Portions: 8
Cooking methods: Oven
Cuisine: Italian

595.65 Kcal

calories per serving

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Energy 595.65 (Kcal)
Carbohydrates 63.85 (g) of which sugars 23.70 (g)
Proteins 11.79 (g)
Fat 35.50 (g) of which saturated 12.80 (g)of which unsaturated 19.30 (g)
Fibers 8.75 (g)
Sodium 86.86 (mg)

Indicative values for a portion of 200 g processed in an automated way starting from the nutritional information available on the CREA^* and FoodData Central^** databases. It is not food and / or nutritional advice.

^* CREATES Food and Nutrition Research Center: https://www.crea.gov.it/alimenti-e-nutrizione https://www.alimentinutrizione.it ^** U.S. Department of Agriculture, Agricultural Research Service. FoodData Central, 2019. https://fdc.nal.usda.gov

Heart Cake Ingredients without Butter and Eggs

The cakes are two and should be stacked, so the required ingredients must be doubled.

1 1/2 cups type 2 flour
1/3 cup cornstarch
1/4 cup unsweetened cocoa powder
1 pinch sea salt
1 packet baking powder (with cream of tartar)
1/2 cup cane sugar
1 cup almond milk (unsweetened)
1/4 cup sunflower oil
1 oz 70% dark chocolate
1 1/2 cups cashews
1 cup raspberries
1 tbsp agave syrup
2 tbsp coconut oil (or other vegetable oil)
7 oz 70% dark chocolate

Tools

4 Small Bowls
1 Bowl
1 Cake Pan
1 Glass tosca
Napkin Holder tosca

The first thing to do the night before or at least half a day before is to soak the cashews in water.

Steps for the Heart Cake without Butter and Eggs

The cake consists of two stacked heart-shaped cakes, so the operation of preparing the base should be repeated twice. If you prefer a lower cake, you can also prepare just one base and then cut and fill it.

In a bowl, pour the flour with cornstarch, sugar, cocoa, baking powder, and a pinch of salt. Mix well.
Add the vegetable milk, oil, and 30 grams of dark chocolate melted in a bain-marie while stirring. Mix until you have a smooth and velvety batter.
Pour into the 9-inch heart-shaped mold and bake in a preheated oven at 338°F for 35 minutes.
Let it cool and remove from the mold carefully as it is very crumbly.
Repeat the operation for the second cake.
Now for the filling: Drain and rinse the cashews, pour them into the blender along with the agave syrup and oil. Blend thoroughly until you have a smooth cream. Remove half of the mixture from the blender and add some raspberries to the remaining part to have the second half of pink cream.
In a small pan, pour two tablespoons of raspberries and cook for a few minutes until you have a soft compote.
Chop and melt the chocolate in a bain-marie and set aside.
Assemble the cake.
Even out the two bases that will then be stacked.
Spread the raspberry compote on the first base, add dollops of clear cashew cream with a piping bag.
Place the second base on top, also evened out, and press gently. Spread the entire cake with the melted dark chocolate.
Decorate with the remaining raspberries and pink cashew cream. Add a few green leaves if you can (lemon balm, mint, etc.).
Let rest for a few hours and cut into slices.