This cake takes me back to my childhood.
Eeyore has always been my favorite Winnie the Pooh character ever since I was young.
My sister bought me my first Eeyore toy at the age of 2 and I still keep it on my bed to this day. As you can tell, Eeyore is very special to me!
This cake has 3 layers of vegan purple sponge cake with purple vanilla buttercream, a blueberry jam swirl with fondant details.
Preparation- 2 hour
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-Dairy-free milk (if needed)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Mix a drop of purple food gel into the wet mixture and whisk to combine.
Step 6- Add the wet ingredients into the dry ingredients and mix.
Step 7- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 8- Pop the cakes into the center of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 9- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Take 1/4 of the buttercream and place into three seperate bowls.
Colour one bowl with black food colouring, the other with pink food coloring and leave the third plain white.
Step 3- Colour the remaining 3/4 of the buttercream with purple food colouring,
Step 4- Stack and fill the cakes with the purple buttercream.
I added a swirl of blueberry jam in between each layer of cake (optional).
Step 5- Add a vanilla cupcake to the top of the cake and cover in a smooth layer of buttercream. This creates the 3d head.
If you don’t want to make vanilla cupcakes, you can make an extra batch of buttercream and pile it on top of the cake to resemble Eeyores head.
Step 6- Crumb coat the whole cake with purple buttercream and pop into the fridge to set.
This will take around 1/2 hour.
Step 7- Add a thick layer of the purple buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Step 8- Place a small amount of the purple buttercream into a piping bag fitted with a round nozzle and pipe two ears and the tail.
Step 9- Spread the white buttercream to the bottom half of the face and for the eyes (as seen in the photos).
Step 10- Add the black buttercream into a piping bag and pipe on Eeyores face, tail and hair details.
Step 11- Add the pink buttercream into a piping bag and pipe on the ear and bow details.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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