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A festive, delicious, and surprisingly simple snowman cake that will certainly go down a treat! – From Romy London For Mummy Meagz

Mummy Meagz Snowman Cake with Jolly Buttons
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5 from 1 vote

Snowman Caramel Cake with Jolly Buttons

A festive, delicious, and surprisingly simple snowman cake that will certainly go down a treat!
Prep Time20 mins
Cook Time30 mins
Course: Dessert
Keyword: cake, christmas, snowman, vegan baking, vegan cake
Servings: 6
Author: Romy London For Mummy Meagz

Ingredients

For the caramel cake batter:

  • 800 g self-raising flour
  • 2 tsp baking soda
  • 1 tsp salt
  • 400 g vegan butter
  • 500 g soft brown sugar
  • 200 ml aquafaba (water from an unsalted tin of chickpeas)
  • 1 tsp vanilla extract

For the caramel buttercream:

  • 420 g dairy-free butter
  • 1 kg icing sugar
  • 1 dash plant-milk (if required)
  • 3 tbsp brown sugar
  • 6 tbsp water
  • 3 tbsp dairy-free cream or yogurt

For the snowman:

  • 1 handful MummyMeagz Jolly Buttons (available from Holland & Barrett)
  • 250 g ready-made white icing
  • black frosting (for the eyes)
  • red/orange frosting (for the nose)
  • vanilla pods (for the arms)
  • coconut shreds for coating

Instructions

Method

  • Preheat your oven to 180C.
  • Start by preparing the cake layers: Sieve the flour and baking soda into a large mixing bowl and stir in the salt.
  • In a separate bowl combine the butter & brown sugar with the vanilla extract with a whisk. 
  • Whip up the aquafaba with an electric whisk for 5-10 minutes until fluffy stiff peaks are created. Gradually stir the butter/sugar mixture into the aquafaba until well combined, then gently fold the dry mix into the wet ingredients. 
  • Pour the batter into 3 greased & lined round cake tins and bake for 30 minutes at 180C or until the cake is baked all the way through (check with a skewer!)

Make the caramel buttercream:

  • In a small saucepan over medium heat, combine the brown sugar and water and bring to a simmer whilst continuously stirring. Pour in the cream or yoghurt and continue to stir over low heat until the caramel begins to thicken. 
  • In a large mixing bowl cream the dairy-free butter with an electric whisk. Gradually add in the icing sugar and mix until silky, if needed add a little plant milk. Pour in the caramel sauce and whisk for another minute to thoroughly combine. 

Assemble the snowman:

  • Allow for the cake bases to cool completely before creating the buttercream & assembling the cake. If needed, cut the cake bases to size, so they can comfortably sit on top of each other.
  • Layer up the cake and spread a generous amount of buttercream in between each layer. 
  • Next, create the crumb coat by gently spreading buttercream around the outside of the cake. Carefully scrape off any excess – it doesn’t need to be too neat at this point.Transfer the cake to the fridge for the crumb coat to set for 30 minutes. 
  • Once the crumb coat is set to the touch, spread another layer of buttercream around the outside, smoothing it with a spatula, then place the cake into the fridge once again.
  • Shape the head of the snowman from white icing and create the eyes, mouth and nose from coloured icing. Assemble the face of the snowman on top of the set cake & smooth out the connection between the head and the cake with leftover buttercream. If you have any leftover black icing, shape a hat and a scarf for the snowman!
  • Sprinkle coconut shreds over the cake to resemble snow, then place your MummyMeagz Jolly Buttons onto the snowman’s coat. 
  • Add vanilla pods for the arms & admire your masterpiece!

Notes

This recipe is sponsored by MummyMeagz – Find their range of sweet treats in UK Holland & Barrett stores!
Mummy Meagz

Romy London for Mummy Meagz

Romy London is a UK-based vegan chef and food photographer. Mummy Meagz is a plant-based confectionary company who's journey began in 2003 when, along with her daughter, she opened Blondes Coffee Shop in the village of Cottingham, East Yorkshire.