Preheat your oven to 180°C (355°F) and prepare two 6-inch round cake pans by greasing them lightly.

Whisk together the dry ingredients—2 ¼ cups of all-purpose flour, 1 cup of granulated sugar, 2 ½ teaspoons of baking powder, 1 teaspoon of lemon zest, and a pinch of salt—until well combined.

Combine the wet ingredients in another bowl. Mix 1 cup of dairy-free milk, ½ cup of neutral flavored oil, 1 tablespoon of lemon juice, and 1 teaspoon of vanilla extract until smooth.

Gently fold the wet ingredients into the dry mixture using a spatula. Add in 1 ¼ cups of fresh raspberries and fold them in lightly until just incorporated.

Distribute the batter evenly between the two prepared pans and bake for 43-48 minutes, or until a toothpick comes out clean.

Prepare an optional quick jam by cooking ¾ cup of raspberries with 1 ½ tablespoons of granulated sugar and a splash of water until thickened.

Whip 1 cup of vegan butter until fluffy, then gradually add in 3-4 cups of powdered sugar and 2 ½ tablespoons of berry powder, mixing until creamy.

Shape the cooled cakes into hearts using a sharp knife and layer them with frosting and the optional raspberry jam.

Apply a crumb coat around the cake and chill it for about 20 minutes. Finish frosting the cake and decorate with fresh berries.