Ingredients
- 275g frozen peas
- 200g butter (I use Naturli block & recommend a vg butter designated for baking, not a spread)
- 150g caster sugar
- 3 tablespoons flax seeds (boil in 3 cups of water & strain out the seeds to equal 3 x flax eggs, or use aquafaba or other egg replacer)
- 2 teaspoons vanilla extract
- zest and juice of 1 lemon
- 250g plain flour (or 150g plain and 100g green pea flour if you have it!)
- 2 teaspoons baking powder
- ½ teaspoon salt
Buttercream
- 200g butter (I used Naturli block)
- 450g icing sugar (adjust depending on the texture)
- Zest and juice of 1 lemon
Amount of buttercream will depend on number layers, if covering outside etc. I suggest starting small and mixing more if needed. Above measurements did rough outer layer and 2 layers between 3 sponges.
- Preheat 160'C
- Grease/ line tins if required
- Boil peas for a couple minutes until defrosted - rinse under cold water & puree until really smooth
- In mixer or by hand, combine butter & sugar until light
- Mix in flax eggs slowly
- Add lemon zest, juice & vanilla
- Sift flour, baking powder & salt into mix and combine
-Add into tins and bake for around 25m until clean skewer - cool for 15 mins and turn onto wire rack
-Allow to thoroughly cool
-Combine icing ingredients to desired texture - you may use a bit more/ less sugar depending on your vegan butter, temperature and number layers. Adjust as you go.
ENJOY!
This recipe was inspired by Veggie Dessert - you can find the original version here.
