Green cake

Pea, Lemon & Vanilla cake!

Ingredients

• 275g frozen peas
• 200g butter (I use Naturli block & recommend a vg butter designated for baking, not a spread)
• 150g caster sugar
• 3 tablespoons flax seeds (boil in 3 cups of water & strain out the seeds to equal 3 x flax eggs, or use aquafaba or other egg replacer)
• 2 teaspoons vanilla extract
• zest and juice of 1 lemon
• 250g plain flour (or 150g plain and 100g green pea flour if you have it!)
• 2 teaspoons baking powder
• ½ teaspoon salt

Buttercream

• 200g butter (I used Naturli block)
• 450g icing sugar (adjust depending on the texture)
• Zest and juice of 1 lemon

Amount of buttercream will depend on number layers, if covering outside etc. I suggest starting small and mixing more if needed. Above measurements did rough outer layer and 2 layers between 3 sponges.

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Method

- Preheat 160'C

- Grease/ line tins if required

- Boil peas for a couple minutes until defrosted - rinse under cold water & puree until really smooth

- In mixer or by hand, combine butter & sugar until light

- Mix in flax eggs slowly

- Add lemon zest, juice & vanilla

- Sift flour, baking powder & salt into mix and combine

-Add into tins and bake for around 25m until clean skewer - cool for 15 mins and turn onto wire rack

-Allow to thoroughly cool

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-Combine icing ingredients to desired texture - you may use a bit more/ less sugar depending on your vegan butter, temperature and number layers. Adjust as you go.

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ENJOY!

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This recipe was inspired by Veggie Dessert - you can find the original version here.

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