Magical Unicorn Cake Recipe

Here’s the recipe for the vegan magical unicorn cake from Bi & Beyond:


For the cake:
  • 240g vegan margarine
  • 200g brown sugar
  • 3 tbsp lemon juice
  • water from one can of chickpeas
  • 300g flour
  • 3 tsp baking powder
  • 3 tbsp poppy seeds

For the icing:
  • 60g icing sugar
  • 1 tbsp lemon juice
  • unicorn sprinkles

  1. Preheat the oven to 170 deg C or gas mark 3.
  2. Cream together the margarine and sugar.
  3. Mix in approximately a third of the chickpea water, along with 3 tbsp of the flour, and repeat until all the chickpea water is incorporated.
  4. Gently mix in the rest of the flour and the baking powder.
  5. Mix in the lemon juice and the poppy seeds.
  6. Pour the mixture into a greased loaf tin, and bake for around an hour, or until a skewer comes out clean.
  7. Allow to cool before icing.
  8. Mix the icing sugar and lemon juice until it forms a thick paste, and spread it over the cake.
  9. Go wild with the unicorn sprinkles and enjoy!