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Vegan Pink Valentine’s Day Chocolate Cake

Vegan Pink Valentine’s Day Chocolate Cake
Make your Valentine's Day special with this delicious moist vegan chocolate cake recipe. It's the perfect vegan treat for the occasion.

Vegan Valentine's Dessert: Pink Chocolate Cake

Valentine's Day doesn't have to be all about presents and roses, you can surprise someone with a delicious cake that you've made from scratch. Personally, it means so much more to me when my partner surprise me with cakes rather than a necklace or something materialistic. knowing that he's spent a lot of his time doing research and then spent time and effort creating something delicious for me, that means so much more. This Vegan Pink Valentine’s Day Chocolate Cake is the perfect recipe to make for someone you love. Rich chocolate cake covered in delicious vanilla frosting, what's not to love?

Vegan Pink Valentine’s Day Chocolate Cake

How To Store Vegan Pink Valentine’s Day Chocolate Cake

To ensure your Vegan Pink Valentine’s Day Chocolate Cake stay fresh and delicious for longer, follow these simple storage tips:

Cool completely: Allow the cake to cool completely at room temperature before storing.

Airtight Container: Cover the cake tightly with plastic wrap, aluminum foil or use an airtight container this is to protect it from drying out and absorbing any unwanted odors in the refrigerator.

Refrigerator: Store the cake in the refrigerator for up to 4-5 days to maintain its texture and flavor. The cake will keep the moisture for longer if it's stored at room temp but then it won't last as long.

Freezer: For longer storage, tightly wrap the cake in plastic wrap or place it in an airtight container and freeze for up to 2-3 months. Put the pie in the refrigerator overnight before eating.

By following these storage guidelines, you can extend the 'shelf life' of your Vegan Pink Valentine’s Day Chocolate Cake and enjoy its deliciousness for as long as possible.


Prep-Time: 10 mins

Baking Time: 25 mins

Amount: 1 cake



400ml oat milk

1 tsp apple cider vinegar

250g sugar

150ml neutral oil

220g plain flour

90g cocoa powder

1 tsp baking soda

1 tsp baking powder

Pinch of salt


2 tubs of vanilla frosting from Betty Crocker

Pink food coloring (add however much you want)


  1. Begin by preheating your oven to 180°C. Prepare your baking tins by lining them with parchment paper and giving them a light coating of oil or plant butter for a non-stick surface.

  2. In a mixing bowl, combine oat milk, vinegar, oil, and sugar. Set this mixture aside for later use.

  3. In a larger bowl, sift together flour, cocoa powder, baking powder, baking soda, and a pinch of salt.

  4. Transfer your batter into the prepared tins and bake for approximately 25 minutes. Avoid opening the oven door unless you detect a burnt smell. Check the cake 10 minutes before the timer goes off using a toothpick. If there's still batter on the toothpick, continue baking.

  5. Once baked, allow the cakes to cool, wrap them in cling film, and refrigerate for at least 3 hours. An overnight chill is recommended for complete setting and cooling.

  6. Prepare your frosting and add food coloring in a mixing bowl until achieving a smooth consistency. Transfer it to a piping bag and pipe a circle around the cake's edge. Fill the middle with frosting, ensuring it's evenly distributed, then smooth it out.

  7. Place the second cake layer on top and use the piping bag to add a thin layer of frosting (known as a crumb coat). Refrigerate again.

  8. Moving on to the more fun part, frost the sides and top of the cake generously, ensuring a well-coated appearance. Use a palette or bench scraper for a smooth finish. If the cake becomes crumbly, add it to the freezer or fridge, it will help it set.

  9. Finally, unleash your creativity in decorating the cake as you desire, and enjoy a slice with your loved ones.

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