I know it’s a little early, but I’m already feeling the spring air and getting in the Easter spirit.
This is my take on a classic ‘Bunny and Carrot cake’, inspired by Bakell on Pinterest!
3 layers of chocolate sponge, vanilla buttercream with 3d details and Easter sprinkles.
Preparation- 2 hour
Baking time- 28-30 minutes
Serves- Approximately 10-12
Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Take 1/4 of the buttercream and place it into 4 separate bowls.
Colour one bowl with orange food colouring, the second with green, the third with black and leave the forth bowl plain white.
Step 3- Colour the remaining 3/4 of the buttercream with pink food colouring,
Step 4- Stack and fill the cakes with the pink buttercream.
Step 5- Crumb coat the whole cake with pink buttercream and pop into the fridge to set.
This will take around 1/2 hour.
Step 6- Add a thick layer of the pink buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Step 7- Place the white buttercream a piping bag fitted with a small patisserie nozzle and pipe a circle with 2 ears all around the cake, leaving spaces for the carrots.
Step 8- Place the orange buttercream into a piping bag with a leaf nozzle and pipe the bottom half of the carrot all around the cake.
Step 9- Place the green buttercream into a piping bag with a small round tip nozzle and pipe the top of the carrots (as seen in the photos)
Step 10- Add the black buttercream into a piping bag and pip on 2 dots for the eyes onto each bunny.
Step 11- Add left over pink buttercream into a piping bag with a large star tip nozzle and pipe swirls around the top edge of the cake.
Decorate the cake with vegan sprinkles.
Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature.
Best eaten within a few days!
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