Easter was always my favorite time in the bakery.
The store was just bursting in pastels with cakes & cookies adorned in everything Easter!
Last year I went pretty extravagant with my Easter Bunny Butt Cake
But this year I wanted to keep it simple.
Simple and delicious with these Chocolate Peanut Butter Speckle Cakes.
Each one is speckled like a robins egg and a tiny chocolate coconut nest on top.
I used Little Secrets chocolate candies for the “eggs” since they are vegan and taste just like Peanut M&M’s!
These mini cakes are a really easy way to make a beautiful dessert this spring!
Chocolate Peanut Butter Speckle Cakes for Easter
Prep time
Cook time
Total time
You can make the entire recipe into a larger cake, the batter that I used for the sheet pan to cut my cake rounds is the same you would use for 3-7" cake pans or 2- 8" pans
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!
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!
Serves: 6 mini cakes
Ingredients
- 1 Recipe of my best Vegan Chocolate Cake
- 1 Recipe Buttercream of your choice *I used American
- Peanut Butter Powder Or Creamy Peanut Butter 1 cup
- Unsweetened Flake Coconut 1 cup
- Vegan Semi Sweet Chocolate 4ounces
- Candy eggs or jelly eggs for nest 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 (half sheet pan)
- Next prepare the buttercream recipe of your choice *I used the American Recipe
- Divide the buttercream recipe in half and add ¾ cup of peanut butter powder to half and a full packet of the blue spirulina food color to the other half.
- Make the coconut nests by combining 1 cup unsweetened flake coconut with ¾ cup semi sweet vegan chocolate (melted) 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
For longer storage keep refrigerated for up to 8 days, covered well
Adorable, Gretchen! I love how they look and sound –chocolate peanut butter yum ?
Absolutely beautiful! I can’t wait to bake this. And it’s my fav combo: chocolate and peanut butter. <3
So pretty! Love the idea of blue spirulina for the seasonal baby blue color
Thanks Laura! I was just thinking of you tonight as I was making my newest cake: The Girl Scout Samoa Cake! A cake I think the Wild Rabbit would LOVE to sell! LOL
So pretty! I love the idea of using blue spirulina powder to achieve that beautiful blue Spring color. You always have such wonderful ideas!