Vegan Easter Cake

This year I wanted a very simple yet delicious Vegan Easter Cake

Since last year I went pretty extravagant with my Easter Bunny Butt Cake
Introducing simple miniature chocolate peanut butter cakes with 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.

At the time of creating this recipe I used Little Secrets chocolate candies for the “eggs” as they were 100% vegan
However I have been alerted that this is no longer the case so I would suggest to use UNREAL Candy Gems instead! *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

FOR THE FULL STEP BY STEP YOUTUBE VIDEO TUTORIAL CLICK HERE

Vegan Easter Cake

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Prep Time 3 hours hrs

Cook Time 30 minutes mins

Total Time 3 hours hrs 30 minutes mins

Servings 6 mini cakes or 1-8" Cake

Ingredients

  

1x2x3x

• 1 Recipe Vegan Chocolate Cake
• 1 Recipe Buttercream of your choice
• ¾ cup Peanut Butter Powder
• Unsweetened Flake Coconut 1 cup
• Vegan Semi Sweet Chocolate 4 ounces
• Candy eggs
• Or vegan jelly eggs for the nests as needed

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

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

Tried this recipe?Let us know how it was!