Method (chocolate sponge bunnies)

1. Preheat oven to 180ºC fan, and line an 9×5 inch loaf tin with greaseproof paper (or a loaf liner).
2. In a medium sized mixing bowl, sift together the flour, baking powder, cocoa powder and sugar. Mix to combine.
3. In a separate bowl, add in the oil and dairy-free milk. Whisk to combine then pour into the dry ingredients. Fold together until a smooth batter. Don’t over-mix
4. Pour the batter into the lined tin and tap on your work surface to remove any air bubbles.
5. Place the loaf into the middle of the preheated oven and bake for 40-45 minutes. You will know its done when you put a knife or skewer down the centre and it comes out clean and the sponge is springy to the touch.
6. Place the loaf (in the tin) on a cooking rack and allow to cool fully before lifting the loaf out of the tin.
7. Allow the cake to cool fully then place in a sealed container overnight. Doing this makes the sponge moist, which is easier to cut out the bunny shapes.
8. Slice the loaf cake into equal sized slices, then using a small bunny-shaped cookie cutter, cut out bunnies from the sponge and place onto some greaseproof paper. Set aside.
9. TIP: With any leftover cake, store them in a sealed container in the fridge for snacking or make them into cake pops.

Method (vanilla loaf)

1. Preheat oven to 180ºC fan, and line an 9×5 inch loaf tin with greaseproof paper (or a loaf liner).
2. In a medium sized mixing bowl, sift together the flour, baking powder and sugar. Mix to combine.
3. In a separate bowl, add in the oil, dairy-free milk and vanilla extract. Whisk to combine then pour into the dry ingredients. Fold together until a smooth batter. Don’t over-mix.
4. Spread some of the mixture into the bottom of the lined tin, and place the bunny shaped chocolate cake into it neatly in a row.
5. Spoon or pipe the remaining vanilla mixture around and on top of the chocolate bunnies, making sure they’re covered.
6. Place the loaf into the middle of the preheated oven and bake for 40-45 minutes. You will know its done when you put a knife or skewer down the centre and it comes out clean and the sponge is springy to the touch.
7. Allow the cake to cool fully then place in a sealed container before frosting. Doing this makes the sponge moist.

Method (frosting)

1. In a bowl/stand mixer, cream the dairy-free cream cheese and butter on high then add in the vanilla extract and icing sugar. Whip until smooth and combined.
2. Add a splash of dairy-free milk if needed.
3. Transfer the frosting into a piping bag fitted with a large star tip nozzle. If you don’t have a piping bag / nozzle, spread the frosting over the loaf cake with a knife or off-set spatula.
4.  Pipe swirls or spread the frosting over the top of the loaf and decorate with some easter sprinkles or vegan mini eggs (optional).