Vegan Unicorn Cake + Cashew Buttercream

I have seen this unicorn trend everywhere so I thought I would give it a try myself! I used a traditional cake recipe and made it vegan by replacing the eggs, butter, and milk. I also made a cashew buttercream that is so rich and fluffy! Who knew cashews could transform so much! I had so much fun developing this recipe and I hope you give it a try! I only use natural food dye and this is the kind that I used for this recipe. 

For The Cake:

Ingredients:

• 5 cups flour
• 4 tsp baking soda
• 2 tsp baking powder
• 3 cups organic cane sugar (or coconut sugar)
• 1 cup coconut oil
• 1 cup almond milk (or any other non-dairy milk)
• 4 tsp apple cider vinegar
• 1 cup unsweetened applesauce
• 2 tsp vanilla extract

Directions:

1. Preheat oven to 350 degrees
2. In a medium bowl, mix flour, baking soda, and baking powder together
3. In a larger bowl, cream the sugar and coconut oil until well combined
4. Add the vinegar, applesauce, and vanilla to the almond milk and whisk
5. Pour the milk mixture into the coconut oil mixture and mix until smooth
6. Add in the dry ingredients and fold gently to combine
7. Spray three, six inch cake pans with nonstick cooking spray 
8. Evenly distribute the batter among the three pans, and level the tops
9. Bake for 25-30 minutes or when a toothpick inserted in the middle comes out clean
10. Let cool completely before frosting

For The Frosting:

Ingredients:

• 3 1/3 cup raw cashews (soaked for at least 4 hours)
• 1 cup melted coconut oil
• 2/3 cup maple syrup
• 2/3 cup water
• 1 tbs vanilla extract
• 1 tsp apple cider vinegar

Directions:

1. In a high speed blender or food processor, blend drained cashews until chopped thoroughly
2. Add in the coconut oil, maple syrup, water, vanilla, and vinegar and blend until very smooth. Can take up to 10 minutes
3. Place in a large bowl and freeze for 30 minutes
4. Remove from freezer and whip with a handmixer, stand mixer, or by hand if you want a workout :)
5. Place back in freezer for 10-15 minutes
6. Repeat for a total of three times
7. In the final mix, the mixture should be able to hold shape and should be paler in color
8. Evenly distribute frosting into three separate bowls
9. Add natural food coloring slowly until you get the desired color (I went for more pastel colors)

Assembly:

1. On a cake stand or serving platter, place the first cake layer and top with about 1/2 cup of frosting
2. Smooth out with flat spatula until even
3. Place the next layer upside down so it is as even as possible
4. Repeat until you have reached the last layer
5. At this point you ay chose to cover the whole thing in frosting or leave it looking more rustic like I did
6. To achieve this natural look, run a flat spatula around the sides of the cake to smooth out any frosting 
7. Top with candles, figurines, or a homemade banner like I did!
8. Please enjoy this MAGICAL dessert!