Marfigs' Munchies

Adventures in vegan eats and feats

Poppy lemon mini cake with beet cashew frosting


I’ll admit it- this post is purely for the sake of testing out my new camera, so I decided to photograph something brightly coloured. It’s one little mini cake since:

a) it’s one of two little molds I got the other day and haven’t found anything to make in it yet – there isn’t an actual bundt hole, but it was as close as I could get!

b) Man-thing says he’s on a “cleansing” today, since he ate about 10 or so of the condensed milk blondies and was feeling a little delicate this morning. It turns out that he also stuffed himself on the party bag he got at my little sister’s birthday party. That’s right, the party bags full of chocolate that they handed  out to the five year olds and below. Man-thing doubles as a honorary child when it comes to chocolate, it seems. This delicacy only lasted a few hours or so – not an hour after telling me this “new leaf” nonsense he stuffed another blondie in his mouth (“damnit those brownies are nice…I guess I’ll have to finish the last one!”). Either way, small portions are good all round.

c) I have a bag full of beets and there are only so many beetballs one can eat!

Anyway! For the cake itself I used the microwave vanilla cake I used for the Danish birthday cake – it’s really a versatile base for lots of nomness – I baked it, as I did last time, at 180C for 15 minutes, but next time I’ll add the extra 5 minutes in my fake bundt shape.


  • 1.5 tsp Matcha powder added to the dry ingredients
  • Once I poured the mixture into the mould I added 2 TBSP of milled poppy seeds and swirled it around – rather shallow.

Ta da! Look at that! The bottom bit is all poppy-ish and lovely looking, and the top of the cake is beautifully light and filled with Matcha goodness.


  • I used this cashew cream frosting by Lacey– I very intrigued by the idea of the dates giving a natural sweetness, and also thickening the cashew cream a bit more.
  • I also boiled and pureed a beet and milled it, chucking in 2 tsp of the puree into the cream for colour.
  • Best of all, I am SO impressed with the milling machine that came with the blender – I actually made cashew butter!!! I was busy milling the cashews (since my food processor lid is still delicate after being super glued together) and HOMG it became actual *nut butter*!!! So now I can make my own: almond, cashew, whatever! I may just add a little pot of this to our secret Christmas presents for the family. We bought a 6-pack of little glass jars as “testers” for different sauces and what not to hand out (and of course lemon curd!) but I think this might be something unique.

Still getting the gist of my camera – bit wonky, but I *love* how much light there is coming through – I actually had to bring down the exposure, as opposed to the 400D & lens which required a thousand blazing suns from all possible directions. Whoop!


So, I tried for the whole bundt glaze thing, but I suck at sensitive decorating, so I just smushed the frosting everywhere and left it at that. This cake is *so* tasty, easy to make, and the frosting is glorious! Truly – smooth, creamy, with that lovely beet just giving it something special.


Rah! hahah. A little something I got from Man-thing a while ago, that’s chilling on my very dusty Ballista model that he gave as an awesome Christmas present a year or so ago. Anyway, I still have to get to learn the camera and its ways, as well as the different lenses, but lah! So much potential 😀

When FIL came over yesterday or so he also brought a bag of lemons with, so I’m going to have to come up with some intense lemon dishes to do justice to the ingredient. I’m trying to see about some savoury versions, but it’s rather difficult to find something that isn’t lemon-crusted tofu (which will happen!). I got the shock of my life to realize that Christmas eve and day are around the corner, so we have precious little time to get our ducks in a row and also test out new nomness. *superhero pose*

Author: Marfigs

Ahoy, I’m Margaux! History teacher and freelance editor; wench to my Man-thing; volunteer at a cat shelter; and handmaiden to our kitsy cats, Gatsby, Freyja and Atlas. This blog is dedicated to vegan food, occasionally overthrown by pictures of foster kittens and other fluffy creatures. I love sharing ideas and recipes, so don't be shy: stop by and say hi!

2 thoughts on “Poppy lemon mini cake with beet cashew frosting

  1. Pingback: Are you sick of lemons yet? Nay! Lemon cake bars with beet cashew frosting | marfigs

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