Vegan Lemon Poppy Seed Peter Rabbit Cake
Ingredients
Cake
- 3 1/2 cups flour
- 1 3/4 cups sugar
- 3 tbsp poppy seeds
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1 3/4 cups plant-based milk
- 1 cup sunflower or other liquid vegetable oil
- 1/3 cup lemon juice + zest
Cookies
- 1/2 cup flour
- 3 tbsp vegan butter
- 1 tbsp icing sugar
- 2 tbsp cocoa powder
- 1/2 cup icing sugar + dash of plant-based milk (optional)
Buttercream
- 2 1/2 cups vegan butter
- 5 cups icing sugar
- Vanilla
- Blue spirulina, matcha, turmeric and beetroot powders
Assembly
- 1/4 cup raspberry or strawberry jam
Preparation
Cake
Preheat oven to 170C/340F. Grease 2x15cm cake tins.
Add all dry ingredients to a bowl and mix until there are no lumps. Add all wet ingredients and mix until combined. Divide batter into cake tins.
Bake cakes for 1 hour or until a skewer comes out clean. Cool cakes in tins and chill in the fridge overnight.
Cookies
Preheat oven to 180C/360F.
Mix the flour, butter and sugar in a bowl until combined. Add a dash of water if needed.
Roll out 1/2 of the cookie dough, cut out fence shapes and place on a lined baking tray.
Mix the cocoa powder with the remaining dough. Crumble the dough on a lined baking tray to form ‘dirt’.
Bake the cookies and ‘dirt’ for 5 minutes or until cooked through.
Combine icing sugar and milk to make icing. When the fence cookies are cool, ice as desired.
Buttercream
In a stand mixer or large mixing bowl, whip the butter until pale. On low speed, mix in the icing sugar and vanilla until combined. Then whip on high speed until fluffy.
Colour the buttercream as desired.
Assembly
Cut each cake into two layers. Layer the cakes with jam and buttercream then decorate as desired.
