Can I make the Naked popcorn birthday cake in advance?

Name: Naked popcorn birthday cake
Cook time: 1 min
Total time: 1 min
Ingredients: Biscuit:; 390 g pastry flour; 200 g coconut blossom sugar; 200 g applesauce (finely blended); 1 tsp baking powder; 1 tsp apple cider vinegar; 150 ml coconut oil; 380 ml water; 1 tsp vanilla extract; Popcorn:; 2 tbsp corn kernels; 1 tsp coconut oil; pinch of fleur de sel; 2 tbsp honey; Cocoa icing:; 260 g coconut blossom icing sugar (or regular icing sugar); 100 g unsweetened cocoa powder; 50 g soft coconut oil (not warm melted); 150 ml water or plant-based milk

Yes, you can make the cake in advance and store it. Make sure to cover it well or keep it in an airtight container to prevent drying out.

Naked popcorn birthday cake

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Do you want to try making the naked popcorn birthday cake yourself? Discover the full recipe here!

Ingredients

What do you need?

Quantity:

Biscuit:

390 g pastry flour
200 g coconut blossom sugar
200 g applesauce (finely blended)
1 tsp baking powder
1 tsp apple cider vinegar
150 ml coconut oil
380 ml water
1 tsp vanilla extract

Popcorn:

2 tbsp corn kernels
1 tsp coconut oil
pinch of fleur de sel
2 tbsp honey

Cocoa icing:

260 g coconut blossom icing sugar (or regular icing sugar)
100 g unsweetened cocoa powder
50 g soft coconut oil (not warm melted)
150 ml water or plant-based milk

Biscuit:

390 g pastry flour
200 g coconut blossom sugar
200 g applesauce (finely blended)
1 tsp baking powder
1 tsp apple cider vinegar
150 ml coconut oil
380 ml water
1 tsp vanilla extract

Popcorn:

2 tbsp corn kernels
1 tsp coconut oil
pinch of fleur de sel
2 tbsp honey

Cocoa icing:

260 g coconut blossom icing sugar (or regular icing sugar)
100 g unsweetened cocoa powder
50 g soft coconut oil (not warm melted)
150 ml water or plant-based milk

Preparation method

How do you make this?

Tap a step to check it off

Click a step to check it off

Biscuit:

Preheat the oven to 175°C.

Put all the ingredients for the biscuit in a bowl and mix well for 5 minutes until you have a smooth light mixture.

Pour the batter into 2 greased, floured springform pans.

Bake for 40 minutes and let cool on a rack.

Popcorn:

Heat the oil in a tall pot, stir in the corn kernels and place the lid on. Let it pop.

Shake the pot regularly while popping so that the kernels do not burn.

Mix in the honey and salt and let cool.

Icing:

Put all the ingredients in a bowl and mix vigorously for 5 minutes.

Stick the first layer of biscuit onto a plate with some icing and spread icing all around.

Place the next biscuit on top and spread icing all around again.

Repeat this with the last 2 biscuits.

Scrape off the excess from the biscuit with a spatula to achieve a 'naked' effect.

You can also just leave it as is if you prefer.

Place the popcorn in a pile and press down a bit.

Tips

First divide the popcorn on the plates before you cut 😉 It is not a dough that comes up. That is why I like to have a lot of layers on top of each other, and everyone can enjoy it in the classroom. That makes me happy! With this recipe you make 2 biscuits. I made it double for a higher cake.