Vegan unicorn cake
Prep time
Cook time
Total time
Author: EnHealthy
4 Colour cashew cream frosting
  • 600g cashews soaked for at least 3 hours
  • 8 tablespoons vanilla extract
  • 2 tins coconut milk (chilled overnight in the refrigerator)
  • Zest of 1 lemon
  • 8 tablespoons lemon juice
  • 8-10 tablespoons honey or agave syrup, to taste
  • 1 cup coconut oil, melted
  • 2 teaspoons matcha
  • 2 teaspoons turmeric
  • 2 teaspoons beetroot powder
Dry ingredients
  • 2 cups shredded dry coconut
  • 4 cups whole-wheat flour
  • 2 ½ cups coconut sugar
  • 4 teaspoons bicarbonate soda
Wet ingredients
  • 4 cups of water
  • ½ cup white vinegar
  • 2 tablespoons vanilla extract
  • 1 ½ cups olive oil
4 Colour Cashew cream frosting
  1. Chill your coconut cream or coconut milk in the refrigerator overnight, being sure not to shake the can to ease separation of the cream and liquid.
  2. Remove the coconut milk or cream from the fridge, remove the lid.
  3. Scrape out the top, thickened cream and leave the liquid behind (reserve it in the fridge for smoothies or cooking rice etc).
  4. Pour all ingredients for the cashew cream in a blender and blend scraping down the sides as needed until the mixture becomes smooth and creamy.
  5. Divide the mixture into 4 bowls.
  6. In the first bowl add 1 teaspoon matcha and blend well. In the second ball add ¼ teaspoon turmeric and blend well. In last one add beetroot powder and blend well.
  7. Refrigerate until the cake cools down.
  1. Preheat the oven in 180°C. Lightly grease four 18 cm round cake pans.
  2. In a large bowl, mix all the dry ingredients.
  3. In a separate bowl mix all the wet ingredients. Pour the wet mixture into the dry mixture and whisk with until well combined.
  4. Divide the mixture into the 4 round cake pans, bake for 30 min at 180°C, or until a toothpick inserted into the centre comes out clean. Let it cool down completely.
  5. On serving plate, place the first cake layer. Spread with the green cashew cream frosting to within ¼ inch of edge. Repeat with yellow and pink. Add the final cake layer, spread a coat of white frosting on top.
  6. Garnish the top of the cake with flowers.
Recipe by - Delicious & Nutritious at