While I believe life is all about balance, and I love working with cakes and candy in my food art, I don’t typically eat a lot of sugar. I do like to end each day with something sweet though, so I started creating these cakes as a way to satisfy my sweet tooth without the guilt :). They are super simple to make, and have a wonderful creamy texture that reminds me of cheesecake (minus the dairy).
Easter and my birthday were within a few days of each other this year, so I made this particular Pusheen cake to celebrate both with all my favorite things combined into one – cake, Pusheen, bunnies, chocolate eggs, and lemon. I could probably eat lemon raw cakes every day forever lol, but this time I decided to change it up slightly by adding frozen strawberries to the top layer, and I think this might just be the best flavor I’ve come up with yet! The strawberries help to balance and slightly sweeten the bright, tart flavor of the citrus – like a freshly squeezed glass of strawberry lemonade. The bunny decorations were made using naturally colored marzipan and dark chocolate, and the chicks were piped with a coconut cashew buttercream from one of my most loved cookbooks.
This post contains affiliate links to some of the products mentioned. Luxe and the Lady is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn fees by linking to amazon.com . This helps to pay for the ingredients used to make even more cute, smiling treats :), and doesn’t cost you extra to use.
1 cup raw almonds
1 cup almond flour
2 tablespoons coconut flour
1/4 teaspoon Celtic sea salt (you can also use pink Himalayan)
1/2 cup unsweetened coconut chips (or flakes)
2 medjool dates, pitted*
7 drops liquid stevia*
2 tablespoons unrefined coconut oil, melted
*You can double the amount of dates to sweeten more (and skip the stevia)
2 cups raw cashews, soaked for a minimum of 3 hours
2 cans or cartons full fat coconut milk
1/4 teaspoon Celtic sea salt
2 1/2 teaspoons pure vanilla extract
6 tablespoons coconut oil, melted
Juice of 6 medium sized lemons
Liquid Stevia to taste (I used about 8 drops)
Pinch turmeric powder or natural yellow food coloring for color
3 cups frozen strawberries
Beet juice or natural red food coloring
Small food-safe paintbrush
1 tablespoon cacao powder
1 teaspoon vanilla extract
Jessica, it’s seriously so good to see you with your own blog like this! I am seriously one of your biggest fans, so being able to get insight and step-by-step recipes on your amazing creations is such a treat! Definitely going to spend the next hour perusing your beautiful site~
And this Easter Bunny Pusheen cake, it’s just too much!! You seriously need to start a Pusheen cake business, hehe! Simply too cute!
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