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

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Yield: 6 mini cakes or 1-8" Cake

Vegan Easter Cake

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Prep Time 3 hours

Cook Time 30 minutes

Total Time 3 hours 30 minutes

Ingredients

• 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

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 (a 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 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.
4. Or use your favorite food coloring as you like
5. 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.
6. Once they are set they will pop right out of the molds and peel off the plastic
7. Combine the cocoa powder & vodka or vanilla extract together and whisk smooth for the speckling effect
8. 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