Bake a romantic hidden heart cake without artificial food coloring for Valentine’s Day! The pink heart is naturally colored with raspberries and beetroot.

Ingredients:

White Cake Layer

• 150g flour
• 100g starch
• 125g sugar
• 125g butter
• 2 eggs
• 1/2 packet baking powder
• 30ml water
• 1 tbsp homemade vanilla sugar
• pinch salt

Pink Cake Layer

• 200g raspberries
• optional: 4 tbsp raw beetroot puree
• 150g flour
• 100g starch
• 150g sugar
• 125g butter
• 2 eggs
• 1/2 packet baking powder + 1/2 tsp
• 1 tbsp homemade vanilla sugar
• pinch salt

Natural Pink Icing

• powdered sugar
• hot water
• some drops of raw beetroot juice

Preheat oven to 150°C/ 302°F (circulating air). Butter a pan. Strain raspberries through a sieve. Combine all ingredients for the pink cake layer. Use just raspberry puree for pale pink hearts or add raw beetroot puree for dark pink hearts. Bake for about 40 minutes. When cool, cut off the browned crust.

Cut out hearts with a heart-shaped cookie cutter. Fill half of the white cake into a buttered baking pan, add the hearts and cover them with the remaining cake batter. Bake for about 1 h.

I made natural pink icing with powdered sugar, hot water and raw beetroot juice. Here you’ll find my recipe for naturally colored hidden bunny egg liqueur cake made with homemade dairy-free egg liqueur.