Holiday Popcorn Cake

Wow, the holidays have really served as a severe distraction these past few weeks.

I’ve been cooking non stop. For new clients, for holiday parties, for gifts. Lots of food and new recipes, but I’ve been too busy partying, spending time with family and friends and nursing hangovers to find time to actually document and blog said recipes. Desserts were big for me this year, since Christmas revolves more around presents, cookies and alcohol, then actual meals. At least in my life.

This popcorn cake stemmed from a pretty non-vegan version I spotted on Pinterest, and knew would be a big hit. I had also never tried vegan marshmallows-which were crazy delicious but uber expensive. The cake itself was easy to put together and the only part that was a pain in the ass was finagling it out of the bundt pan. I’ve found that although I really like the shape it produces, bundt pans are a major pain in the balls.

I’m dubbing this a holiday cake, but it’s perfect for any occasion. Or any day of the week for that matter!

9 cups air popped popcorn

2 8 oz bags of vegan marshmallows

2 cups broken organic pretzels

1 cup roasted, salted organic peanuts

1 cup vegan chocolate chips

1/2 cup sprinkles

1/2 cup vegan butter, plus 1 tsp

• Mix together popcorn, pretzels, peanuts, chocolate chips and half the sprinkles
• Grease the bundt pan with 1 tsp butter and then spread the other half of the sprinkles over the greased pan so that they stick to the bottom and sides
• Meanwhile, melt butter over low heat in a large saucepan
• When melted, stir in marshmallows and continue cooking over low heat for about 5 minutes or until it’s smooth and sticky
• Pour marshmallows into popcorn mix and stir until it’s incorporated into the mix (use your hands if you need to-I did!)
• Press into bundt pan and let sit in the fridge for at least an hour before removing from pan