This recipe gives a whole new meaning to the term “crab cakes” – there’s no actual crab here, just a wonderful crab-shaped figure of cake and fruit on your child’s plate!
The original recipe called for a store-bought loaf cake, cut into slices. However, it can be hard to find vegan loaf cakes, so I baked a yellow cake from a mix in a 9-inch round pan. Let cool completely, then carefully cut in half horizontally with a serrated knife.
Using a large circle-shaped cookie cutter, cut out 8 crab bodies from your cakes. Use a smaller cookie cutter to form 16 eyes. Discard any additional cake scraps (or save for nibbling!)
We added strawberry claws and antennae, cake crumbs below the crabs for sand, and blueberries for water.
For the smiles, microwave non-dairy chocolate chips at 20 second intervals until melted (about 1 minute total). Use a toothpick to draw on a happy chocolate crab smile.
Needless to say, our crab didn’t last very long.