Name: “Happee Birthdae Harry" Cake
Cook time: P0Y0M0DT0H30M0.000S
Total time: P0Y0M0DT2H0M0.000S
Yield: 12 servings
Ingredients: Dairy-free spread, for greasing; 3 cups (375 grams) all-purpose flour; 1 1/2 cups (300 grams) vegan granulated white sugar; 6 tablespoons cocoa powder; 2 teaspoons baking soda (bicarbonate of soda); 1 tablespoon vegan white wine vinegar; 1 tablespoon vanilla extract; 1 cup (250 milliliters) dairy-free milk; 3.5 ounces (100 grams) vegan chocolate; Small bunch of beets; 3.5 ounces (100 grams) block creamed coconut, chopped; 1/2 cup (120 milliliters) dairy-free milk; 2 teaspoons vanilla extract; 4 1/3 cups (550 grams) vegan confectioners’ sugar (icing sugar); 1 tablespoon cocoa powder; Vegan green food coloring

Directions

Watch how to make this recipe.

Special equipment:

a small paper or plastic piping bag; two 8-inch springform pans (20-centimeter loose-base cake/sandwich tins)

Preheat the oven to 375 degrees F (190 degrees C/gas mark 5). Grease two 8-inch springform pans (20-centimeter loose-base cake/sandwich tins) and line the bases with parchment paper (baking parchment). Put the flour, sugar, cocoa powder, and baking soda in a large bowl. Stir in the vinegar, vanilla, and milk and beat until smooth, creamy, and slightly paler in color. Stir in the chocolate. Divide between the pans and level the surfaces.
Bake for 25 minutes, until just firm to touch. Loosen the edges and transfer the cakes to a wire rack to cool.
Finely grate the beets into a bowl. Tip out onto a double thickness of paper towel (kitchen paper). Bring the edges of the paper up around the beets. Hold the parcel over a bowl and squeeze to remove as much juice as possible.
Put the coconut and milk in a small saucepan and heat gently, until the coconut has melted. Transfer to a large bowl and add the vanilla and sugar. Whisk well to make a thick, smooth frosting with a spreadable consistency. If too thick to spread, add a dash more milk; if too thin, a little more confectioners’ sugar.
Transfer a generous third of the mixture to a separate bowl and stir in the cocoa powder. Use this to sandwich the cakes together on a serving plate. Transfer another 2 tablespoons of the frosting to a small bowl and stir in a dash of green food coloring. Place in a small plastic or paper piping bag.
Beat 1 teaspoon of the beet juice into the remaining frosting. Gradually add more beet juice, drop by drop, until the frosting is deep pink. Spread this over the top and sides of the cake, spreading the frosting as smoothly as possible using a spatula.
Snip the smallest tip off the piping bag so the frosting can be piped in a fine line. Use to write “Happee Birthdae Harry” onto the top of the cake. Store in a cool place until ready to serve.

Cook’s Note

This cake can be made and decorated a day in advance. You can also personalize it to you by swapping “HARRY” for another name. Just don’t sit on it like Hagrid did! For a natural alternative to green food coloring, add a pinch of matcha tea powder.

Photo and adapted recipe courtesy of “The Official Harry Potter Baking Book” from Scholastic. WIZARDING WORLD characters, names and related indicia are © & ™ Warner Bros. Entertainment Inc. WB SHIELD: © & ™ WBEI. Publishing Rights © JKR. (s24)