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Saturday, 24 February 2018

Unicorn letter cookie cake recipe | Trending recipe 2018

Vegan, gluten-free, wheat-free, quick & easy.

I've been seeing these beautiful cream tart, letter & number cakes trending all over social media & Pinterest and wanted to create my own, one which I don't think has been done yet. A unicorn cookie cake! 
Unicorns are my favourite magical creature and I love making them into desserts as you can never have an 'over the top' unicorn! The more glitter and sprinkles...the better!

The cookie contains only 3 gluten-free ingredients which is super quick & easy to make and tastes delicious, kind of like shortbread!
The frosting compliments the sweet cookie perfectly, along with fresh fruits for a juicy and fruity flavour.
I've seen a lot of these tarts, cookie cakes (whatever you want to call them) on social media containing eggs, but haven't yet seen a really simple, vegan recipe...until now!
This recipe is 100% vegan, gluten & wheat-free!

These desserts have fast become a bakers favourite and I can see why.. they're delicious and look beautiful! A real centrepiece! 
This unicorn is such a fun treat to make and would be perfect for events, parties, occasions etc!

Preparation- 10 minutes
Baking time- 8-10 minutes
Serves- 10
Level- Easy

Ingredients for the cookie
-400g of plain flour (I use gluten-free)
-190g of coconut oil (melted)
-5 tablespoons of maple syrup

Ingredients fo the buttercream
-130g of butter (I use Tomor)
-400g of icing sugar
-1 teaspoon of vanilla bean paste (You can use vanilla extract)
-Dairy-free milk (if needed)

-Fresh fruit (strawberries & blueberries)
-Mini party rings (cookies)
-Vegan sprinkles
-Edible glitter
-Vegan marshmallows

To make the cookie

Step 1- Pre-heat your oven to 180 degrees c and line a baking tray with grease proof paper.

Step 2- In a mixing bowl, combine the plain flour, melted coconut oil and maple syrup.

 Bring together with your hands until a dough forms.
Add more flour if too wet or coconut oil if too dry. You want it to be a smooth dough.

Step 3- Roll out the dough then using a large round cookie cutter or stencil and knife, carefully cut out the doughnut shape and place onto the lined tray.

Step 4- Pop the cookies into the oven and bake for 9-10 minutes until golden in colour.

Step 5- Once baked, carefully place them onto a cooling rack and allow them to cool fully before decorating.

To make the frosting

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla.
Add in a splash of dairy-free milk if too thick. 
You want the buttercream light and fluffy.
Step 2- Transfer the frosting into a piping bag fitted with a large round tip nozzle.

Step 3- Lay a cookie down and pipe bulbs/peaks of the frosting all over, then lay the other cookie on top and repeat.

Place on your favourite toppings (I listed mine in the ingredient list).
With extra dough I had left over, I cut out 4 small triangles and 2 large triangles for the ears and horn.
I piped peaks of buttercream and stacked them as I did the main body of the unicorn.

Sprinkle on vegan sprinkles, edible glitter to make it even more magical!

Serve fresh or store in a sealed container, the buttercream will firm up at room temperature. 

Best eaten within a few days of making!


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Holly Jade


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