Egg-citing Adventures and Bunny Hopping Fun: My Easter Festival Recap!
Greetings, food fanatics! If you’re followed me from Instagram, you probably know that I’m the mastermind behind some of the most delectable vegan dishes at a certain vegan restaurant (hint: it’s where I work). And with Easter week upon us, I’m feeling extra festive, so I want to share my latest vegan baking creation with all of you.
Now, I may be a self-proclaimed Buddhist, but that doesn’t stop me from enjoying the sweet treats of Easter. Who doesn’t love an excuse to indulge in some tasty treats and spend time with loved ones, am I right?
So, whether you’re a religious Easter fanatic or just someone who wants to celebrate love and happiness, I’ve got the perfect recipe for you. It’s my mouth-watering Vegan Vanilla Lemon Coconut Cake, and it’s so good, you’ll forget it’s even vegan.
Let’s make this easter cake a little sweeter with some vegan goodness!
How to Whip Up a Delicious Vegan Lemon Coconut Cake
I personally use these ingredients, but feel free to choose a different brand. Keep in mind that this may affect the nutrition facts I provided earlier.
To ensure the cashew nuts blend smoothly into the recipe, they must first be soaked. I prefer to soak them in boiling water for an hour to save time, but you can also soak them in room temperature water overnight in the fridge. Additionally, with a butter, it’s important to let it soften at room temperature before using it.
SPONGE CAKE
To ensure your quick and easy cake bakes perfectly, it’s important to preheat your oven to 170°C before starting.
This recipe’s simplicity is one of the reasons I like this easter cake. Just combine the dry ingredients to make the cake, then add the wet ingredients right after.
Once you’ve mixed all the ingredients, the cake batter should have the texture shown above. Split it in half and bake in a 20cm x 20cm x 5cm cake pan for 30-40 minutes. To test if it’s done, use a wooden stick. If it comes out clean without any wet cake mix sticking to it, the cake is ready.
CASHWER FROSTING
To make this frosting, start by making cashew butter – puree the cashews until they reach a smooth, buttery consistency. While I don’t have an example image, you can follow along with the video I’ve included below. Once the cashew butter is ready, combine it with the rest of the frosting ingredients and whisk with a hand or stand mixer until smooth. Chill the mixture in the fridge for an hour or two before using.
DECORATION
I encourage you to experiment with decorating this cake. For my personal approach, I cut the cake in half and spread cashew frosting on the middle and top layers. I then top it with coconut flakes and vegan rainbow sweet sprinkles. If you’re not vegan, you can use milk chocolate or vegetarian marshmallow instead, as shown in the image
That’s all there is to making this Easter cake. Feel free to leave a comment and let me know what you think of the recipe and how it turns out for you!
VEGAN VANILLA LEMON COCONUT CAKE RECIPE
Serving size: 18 Slices | Calories: 695 |
Cuisine: Vegan | Prep time: 1.30 hour |
Challenging: Moderate | Cooking time: 30-40 Minutes |
Contain: Nut and Gluten | Total time: 2-3 hour |
Ingredients |
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Sponge Dry Mix 750g Plain Flour 500g Caster Sugar 3tsp Baking Powder 1tsp Baking Soda 1.5tsp Sea Salt |
Wet Mix 400ml Coconut Cream 200ml Water 4tbs Lemon Zest 5tbs Leon Juice 2tsp Vanilla Extract 300ml Canola Oil |
Cashew Frosting 250g Cashew Butter 150g Vegan Butter 500g Icing Sugar 3tbs Lemon Juice 3tbs Lemon Zest 50ml Coconut Oil |
Methods |
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Cake Sponge – Set an oven at 170 °C – Mix dry ingredients together then add the wet mix into it and combine – Divide the cake mix in two then poured equally into a baking tray – Bake for 30-40 Minutes – To see if the cake is done, you use the wooden stick. Without any wet cake mix sticking to the wooden stick, it should come out clear. |
Cashew Frosting – Soak cashew in boiling water for one hour – Soften the butter by chilling outside the fridge at room temperature – Puree the cashew in blender to smooth buttery texture – Use a hand mixer or stand mixer to mix all ingredients to a smooth texture – Leave a cashew frosting to set in a fridge for an hour or two |
Decorating – Cut the sponge cake in half – Layer the cashew frosting cream in the middle and on top – Sprinkle with coconut flake and sweet rainbow sprinkle – If you are not vegetarian you can decorate with milk chocolate or vegetarian marshmallow as an optional |
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