I’m just going to come out and say it:
This is such a good idea.
I cannot remember where I stumbled upon this recipe, but it was at least 5 years ago when hunting for a birthday cake to make for my friend with a dairy allergy. He loved popcorn, so it was the perfect fit. I recently made is again for my vegan boss on her birthday too.
It’s basically rice crispy squares… but with popcorn and as a cake. You can add whatever you want to it too – I like to add shredded coloured coconut and chocolate chips.
I have no idea if this can actually be considered a vegan recipe because of the marshmallows and chocolate and butter… but you get the drift.
Ingredients
- 1 cup butter or magarine
- 32 large marshmallows
- 1 cup gummy candy
- 2 bags of microwave popcorn (or 3/4 cup unpopped kernels)
- 1 cup M&Ms (or any chocolate-covered peanuts)
- 1 cup smarties (or other candy of your choice)
Instructions
- Pop the popcorn and pour into a bowl and transfer to another, repeatedly, to separate the unpopped kernels (this is an important step - don't rush or skip it!) Gently melt the butter and marshmallows in a small pot on the stove. Pour over the popcorn in a large bowl and mix thoroughly. Add all the candy/mix-ins. Press into a greased bundt pan (the kind with a hole in the middle) and let cool (you can put it in the fridge if you like). Cut and serve like normal cake!
Personally, I really like using buttered microwave popcorn because it adds an element of saltiness. But the recipe would be much healthier if you used regular popcorn!
Leave a Reply