Easter Bunny Cake Recipe

Vegan.

Easter is upon us, so what better time to make an absolutely adorable and tasty pastel cake, topped with edible fondant details. This cake is not only beautiful but tastes so good!

4 layers of moist marbled chocolate cake, creamy vanilla buttercream and homemade fondant mini eggs.

Fun to make, and tastes delicious!

Preparation- 2 hour

Baking time- 28-30 minutes

Serves- Approximately 10-12

Level- Medium

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Ingredients for the cake

-480ml of dairy-free milk

-2 teaspoons of apple cider vinegar

-420g of self-raising flour

-3 tablespoons of cocoa powder

-470g of golden caster sugar

-1 teaspoon of baking powder

-1 teaspoon of bicarbonate of soda

-120g of coconut oil (melted)

Ingredients for the buttercream

-210g of dairy-free butter

-500g of icing sugar

-1 teaspoon of vanilla extract

–Pink food colouring

-Dairy-free milk (if needed)

Extras

–Vegan sprinkles

–Edible gold paint

-White, pink, green and blue fondant

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To make the cakes

Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.

Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.

Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.

Step 3- In a large mixing bowl, sift the flour, 1 tablespoon of cocoa powder, sugar, baking powder and bicarbonate of soda. Mix well to combine.

Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.

Step 5- Add the wet ingredients into the dry ingredients and mix.

Step 6- Separate the mixture into 2 bowls and add the extra 2 tablespoons of cocoa powder to one half of the batter.

You’ll end up with an equal amount of light chocolate batter, and a rich chocolate batter.

Step 7- Alternate pouring the batter into the lined cake tins.

Make sure to tap the tins on the worktop to remove any air bubbles.

Step 8- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.

Step 9- Place the cakes on a cooling rack and allow to cool fully.

Once cool, pop them into a sealed container to keep them fresh before frosting.

To make the buttercream

Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.

Whip together until combined, light and fluffy.

Add a splash of dairy-free milk if too thick.

Step 2- Take 1/4 of the buttercream and place it into a separate bowl, and dye it with pink food colouring.

Place into a piping bag fitted with an open star tip nozzle.

Step 3- Stack and fill the cakes with the white buttercream.

Step 4- Crumb coat the whole cake with white buttercream and pop into the fridge to set.

This will take around 1/2 hour.

Step 5- Carve the cake into an oval shape.

Watch how I carved my cake here.

Step 6- Add a thick layer of white buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.

Step 7- Using the pink buttercream, pipe rosettes on top of the cake.

Decorate with fondant details.

Step 8- Roll out white fondant and cut it into bunny ear shapes.

Cut out a smaller pink ear and stick it onto the white with a little water.

Step 9- Roll pastel fondant into balls and speckle with melted chocolate.

I like to use a clean brush to speckle the eggs.

Step 10- Roll out 2 small black logs of fondant (these are for the eyes), and paint with edible gold.

Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.

Best eaten within a few days!

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