Hoppy Easter! This decadent Vegan Layer Cake is 100% bunny approved.
Whether you’re hosting your own party or attending a family gathering, desserts are always an acceptable addition to holiday dinners. This triple-layer cardamom coconut cake is topped with fluffy buttercream frosting, then decorated with toasted coconut flakes and vegan Easter candy. Everybody will want a taste!
It’s pretty difficult to refuse a slice of cake, especially when there are chocolate bunnies on top.
If there are kids in the kitchen, molding chocolate is a fun Easter project you can do together. Instead of dyeing eggs, use silicone molds to make delicious chocolate eggs instead. Silicone molds are easy to use and easy to clean. Plus, making your own chocolate bunnies includes the added bonus of a chocolatey spatula to lick once all the molds have all been filled.
Easter Bunny Layer Cake
for the decorations:
- 1 cup desiccated coconut flakes
- 1 cup chocolate chips
- 1 tablespoon coconut oil
- vegan-friendly Easter candy (pictured: Little Secrets Dark Chocolate Covered Almonds)
for the cake:
- 3 cups flour
- 2 1/2 cups desiccated coconut
- 2 1/4 cups sugar
- 2 teaspoons ground cardamom
- 1 1/2 teaspoons baking powder
- 1 1/2 teaspoons baking soda
- 1 teaspoon salt
- 2 1/2 cups coconut milk
- 1 1/2 cups vegetable oil
- 1/3 cup apple cider vinegar
- 2 tablespoons coconut flavoring
for the frosting:
- 1 1/2 cup vegan shortening
- 4 1/2 cups powdered sugar
- 2 teaspoons coconut flavoring
- 1/2 cup soy milk
To make the chocolate bunnies:
- In a double-boiler, melt the chocolate chips and coconut oil together. (If you do not have a double boiler, you can create one by boiling water in a saucepan with a stainless steel bowl set on top.)
- Whisk or stir constantly, until the chocolate is entirely melted and glossy.
- Pour the melted chocolate into a silicone mold and refrigerate to set.
To make the cake:
- Preheat oven to 350º F.
- Line the bottoms of three 9” cake pans with parchment paper, then spray with vegetable oil.
- Combine the flour, coconut, sugar, cardamom, baking powder, baking soda, and salt in a large bowl and whisk together.
- In a separate bowl, combine the liquid ingredients. If you are using canned coconut milk, add that first and blend/whisk the cream back into the coconut water. Add the vegetable oil, apple cider vinegar, and coconut flavoring to the coconut milk and whisk or blend to combine.
- Pour the coconut milk mixture into the flour mixture and stir gently until all the flour is incorporated into the batter.
- Divide the batter evenly between the three cake pans.
- Bake for 30 – 45 minutes, or until a toothpick inserted in the center of the cake comes out clean.
- Rest on a wire rack until the cake pans are cool enough to touch. Flip to remove the cakes from their pans, and let them finish cooling.
To make the frosting:
- Combine all ingredients in a mixer or blender and mix at low speed for about ten minutes.
- Add more soy milk or powdered sugar as necessary to create a thick, fluffy buttercream.
- Sprinkle the coconut on a baking sheet. Toast in the oven for about 10 minutes on low heat (250º F or less) to bring out the rich flavor of the coconut.
- Spread a little frosting on a cake stand, then add the first layer of cake. Top the cake with buttercream frosting and spread to the edges. Stack the next layer, spread with frosting, and add the third layer.
- Frost the top and sides with the remaining frosting, then sprinkle with toasted coconut. Top the cake with chocolate bunnies and vegan candy.
We want to see your Easter Vegan Layer Cakes!! Post your creations and tag #amarerecipes!