Last year for Easter I went pretty extravagant with my Easter Bunny Butt Cake
But this year I wanted a very simple yet delicious Vegan Easter Cake
Individual Chocolate Cakes with peanut butter filling and blue speckled buttercream icing!
Blue spirulina is a perfect natural food coloring for the robins egg blue icing!
But of course you can use whatever vegan food color you like best!
Each cake is speckled like a robins egg and a tiny chocolate coconut nest on top.
All you need is coconut flakes and vegan semi sweet chocolate pressed into a mini muffin tin lined with plastic wrap!
I used Little Secrets chocolate candies for the “eggs” since they are vegan and taste just like Peanut M&M’s! *not sponsored
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Notes for Success:
Using a half sheet pan for all the batter and then cutting the entire sheet into 3½ inch cake rounds is the best and fastest way to make these
I used a 3½” cookie cutter to make my individual cakes and with 2 layers in each and a nice amount of filling, these cakes could easily serve 2 people!
Alternatively you can make this entire recipe into a larger family style cake by baking the batter between 2-8 cake pans for a two layer cake instead
I’ve used natural Blue Spirulina food color for the icing
But you can use a vegan food color instead
The full YouTube video below shows the step by step on how to make all of these decorations for this cake
FOR THE FULL STEP BY STEP YOUTUBE VIDEO TUTORIAL CLICK HERE
Yield: 6 mini cakes or 1-8″ Cake
Vegan Easter Cake
Prep Time
3 hours
Cook Time
30 minutes
Total Time
3 hours 30 minutes
Ingredients
Garnish:
- Cocoa Powder 2 teaspoons
- Vodka or Vanilla Extract 1 Tablespoon
Instructions
- First prepare the chocolate cake recipe as instructed on the blog post for that recipe, but bake all the batter into a greased and parchment lined 12″ x 18″ pan (a half sheet pan)
- Next prepare the buttercream recipe of your choice *I used the American Recipe
- Divide the buttercream recipe in half and then add ¾ cup of peanut butter powder (*or peanut butter) to half and a full packet of the blue spirulina food color to the other half.
- Or use your favorite food coloring as you like
- Make the coconut nests by combining 1 cup unsweetened flake coconut with ¾ cup melted semi sweet vegan chocolate mix well then press a heaping tablespoon into mini muffin tins lined with plastic wrap.
- Once they are set they will pop right out of the molds and peel off the plastic
- Combine the cocoa powder & vodka or vanilla extract together and whisk smooth for the speckling effect
- Assemble the cakes as shown in the video
Notes
The cakes will stay just fine at room temperature for up to 3 days in an airtight container.
For longer storage keep refrigerated for up to 8 days, covered well
