Chocolate Peanut Butter Speckle Cakes for Easter
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Serves: 6 mini cakes
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!
  • 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
  1. 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)
  2. Next prepare the buttercream recipe of your choice *I used the American Recipe
  3. 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.
  4. 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.
  5. Once they are set they will pop right out of the molds and peel off the plastic
  6. Combine the cocoa powder & vodka or vanilla extract together and whisk smooth for the speckling effect
  7. Assemble the cakes as shown in the video
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
Recipe by Gretchen's Vegan Bakery at