Vegan Lemon Blueberry Snorlax Cake

Vegan Lemon Blueberry Snorlax Cake

♫ Listening to: DMV Dream by Horrible/Adorable ♫

I made this snorlax cake for my nephew for his birthday because we’ve been playing pokemon go together a lot lately. You probably assume my nephew is turning 5 or 7, but you’d be wrong. He’s turning 27. If you are another adult who likes pokemon, you might also like my pikachu soup, my bulbasaur soup, or my ditto steamed buns.

This recipe makes a two 9” round cakes.

Lemon Blueberry Snorlax Cake Ingredients

  • 3 cups organic unbleached white flour*
  • 2 teaspoons baking soda
  • 1 teaspoon salt
  • 2 cups organic sugar*
  • ½ cup fresh squeezed lemon juice (~3 lemons)
  • zest from all the lemons
  • ⅔ cup sunflower oil
  • 1 ½ cups nondairy milk
  • 2 tablespoons vanilla extract
  • 1 tablespoon apple cider vinegar
  • 1 pint blueberries (sub frozen if needed)

Lemon Blueberry Snorlax Cake Directions

Preheat the oven to 375°.

Oil 2 8" round cake pans and line with parchment paper (and then lightly oil the parchment paper too).

Combine the vinegar and nondairy milk and let sit. In another bowl, sift the flour, soda, and salt.

Add the oil, sugar, lemon juice and zest, and vanilla to the nondairy milk mixture and stir well.

Add the dry ingredients slowly to the wet mixing in between.

Fill the 8" round cake pans about half full.

Plop the blueberries on top of the cake batter in both cake pans.

Bake for 10 minutes, and reduce heat to 350°. Bake for 20-25 minutes until when you insert a toothpick into the center of one, it comes out clean. Set cake pans on cooling rack to cool for 30 minutes before flipping over. Then cool completely on cooling rack.

Snorlax Frosting Ingredients

  • ¾ cup organic vegan butter or earth balance*
  • ¾ cup organic palm shortening*
  • 2-3 tablespoons nondairy milk
  • 1 tablespoon vanilla extract
  • 4-5 cups organic powdered sugar*
  • blue and black vegan food coloring

Snorlax Frosting Directions

Whisk the spectrum sustainably harvested organic palm shortening and margarine for a minimum of 1 minute using a stand mixer or a handheld electric mixer.

Sift in half of the powdered sugar, mixing for 2 minutes after.

Add the vanilla and nondairy milk, and continue to mix for 2 more minutes.

Sift in the remaining powdered sugar, mixing for 2 minutes after.

Transfer half of the frosting to another bowl.

Add blue vegan food coloring to the frosting that’s left, and continue to mix for 2 more minutes.

Add black vegan food coloring to 2 tablespoons of the white frosting and mix with a small spoon.

Decorating the Vegan Lemon Blueberry Snorlax Cake

Cut one of the round cakes into an oval shape by trimming some of the cake off the top and sides.

Cut 2 triangle ears out of the second cake.

Press the ears onto the face.

Frost the entire face and ears with uncolored frosting.

Freeze the cake for 10-15 minutes. While it freezes, prepare the frosting.

Transfer a quarter of the blue frosting to a plastic squeeze bottle or to a piping bag fitted with a Wilton small round tip 1 .

Transfer the black frosting to a small plastic squeeze bottle or to a piping bag fitted with a Wilton small round tip 1 .

Frost the white part of Snorlax’s face (top and sides) with the uncolored frosting to cover the crumb coat.

Draw the eyes and mouth onto the face with the black frosting.

Draw the outline of the blue with the piping bag.

Frost the rest of the blue part of Snorlax with the blue frosting using a butter knife or spatula.

Freeze again before transporting to ensure the frosting doesn’t smear.

Vegan Lemon Blueberry Snorlax cake

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* I use mostly organic ingredients when I cook, but I realize that not everyone has the disposable income to purchase all organic ingredients. Therefore, I only specify organic on the ingredients that really matter - when buying the organic version is the only way to ensure that the item is vegan.

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