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The Perfect Valentines Day Vanilla Cake with Butter Cream | Vegan & Gluten-free

This decadent and sweet vegan vanilla cake is the perfect gift or afternoon tea dessert for Valentines day (or any day, really!). It is super simple and easy to make for anyone! Actually this recipe was inspired by the book „Butter“ by Asako Yuzuki where the main character makes a simple vanilla cake for Valentines Day. While reading it I started to really crave a piece of it, so I thought why not veganize it and add some delicious, buttery icing?


If you don’t need to eat gluten-free, normal wheat flour is just fine.


For the batter:

150g gluten-free all-purpose flour mix (or wheat flour)

150g brown sugar

150g vegan butter

150g almond yoghurt (alternative: soy yoghurt)

1tsp baking powder

A pinch of salt

Vanilla extract

Butter cream:

100g butter

50g icing sugar



  1. Pre-heat the oven to 180°C.

  2. Thoroughly grease a baking pan with vegan butter. Then place three stripes of a baking sheet like in the picture below in it so that it will be easier to remove the cake later.

  3. Sift the flour, baking powder, sugar and salt in a medium-sized bowl.

  4. In a big bowl, mix the butter with a handheld electric mixer until it turns fluffy.

  5. Now add the yoghurt to the butter and mix very well.

  6. While mixing, add all the other ingredients little by little until everything is well combined. It should become a very thick batter.

  7. Fill the batter into the baking pan and hit it a few times on the kitchen counter so that the batter spreads evenly. Then flatten the surface with a spatula.

  8. Bake the cake for 50 minutes.

  9. Let the cake cool down completely before removing it form the baking pan.

Butter cream:

  1. Sift the icing sugar in a small bowl.

  2. With a handheld electric, mix the butter until it turns fluffy.

  3. Then, little by little, add the sugar.

  4. Now, either fill the butter cream into a icing bag and add it on the cake like this, or just simply use a spatula.

  5. Decorate the cake however you like. I used heart-shaped sprinkles and dried cherries, but you can use fresh berries, fruit or whatever you like.

  6. Let the icing harden by leaving the cake in the fridge for at least one hour.

  7. Serve & enjoy!


More vegan recipes:

Check out my Vegan x Sightseeing Guides for Kyoto here:


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