Vegan Birthday Cake
 
 
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Ingredients
  • 6 vanilla pudding packages
  • *I used Dr. Oetker pudding – one package has 37 grams / 1.3 ounces
  • 1 ½liter / 50 fluid ounces milk
  • *I used soy milk for two layers, and coconut milk for the shredded coconut layer, but you can make it with non dairy milk of your choice
  • 250 grams / 8.8 ounces sugar
  • 150 grams / 5.3 ounces softened vegan butter (or margarine)
  • 300 grams / 10.5 ounces ground biscuits
  • *I used lane ground biscuit – it can be purchased online, but you can use any of your favorite tea biscuits
  • 300 grams / 10.5 ounces shredded coconut
  • 300 grams / 10.5 ounces ground walnut or hazelnut
  • pinch of salt
  • Handful of hazelnuts for decoration
Tools
  • one larger saucepan
  • 3 mixing bowls
  • kitchen scale
  • mixer
  • spatula
  • nut grinder
  • adjustable cake ring
  • cake stand
Instructions
  1. Ok, we all know how to cook pudding; that’s the sweet treat we all learned to make as kids. Except that this birthday cake pudding should be cooked with double less milk than usual.
  2. So, cook the pudding, cover it with aluminum foil to prevent skin from forming and leave it to cool completely.
  3. Take softened butter (or margarine), put it in a pudding, add pinch of salt and mix it well with mixer.
  4. Divide this mixture into three equal parts.
  5. Put the ground biscuit in one part, shredded coconut into second and ground walnut in the third part of the pudding mixture.
  6. Now, take the cake ring, grease it and put it on the cake stand.
  7. Take the biscuit mixture and form the first layer of your cake.
  8. Add the coconut mixture next and finish with the walnut layer.
  9. Lift the ring off the cake, decorate the top with some halved hazelnuts, chocolate or whipped cream.
Recipe by JasminCookBook at https://jasmincookbook.com/vegan-birthday-cake/