Super Fluffy Chocolate Chip Easter Bunny Cake (Vegan)
Whether you need the perfect Easter dessert or just a creative way to use up all that extra candy, this cake is a major crowd pleaser!
Prep Time45minutes
Cook Time45minutes
Total Time1hour30minutes
Servings1cake (18-24 servings)
Ingredients
Ingredients
Cake:
1cupaquafabaliquid from about 2 cans cooked chickpeas or white beans
1 1/2cupssugar
1/2cupnatural almond butteror any nut butter
2teaspoonslemon juice
1 1/3cupsunsweetened plant-based milk
1tablespoonbaking powder
1/2teaspoonsalt
1tablespoonvanilla extract
2cupsall-purpose flour
1cupvegan semi-sweet mini chocolate chips
Frosting:
3 1/2cupspowdered sugar
1/2cupcocoa powder
1/2cupcoconut creamroom temp
1/2cupnatural almond butteror any nut butter
1tablespoonvanilla extract
1/4teaspoonsalt
1/3cupunsweetened plant-based milk
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Optional:
Dairy free chocolate bunnies and chocolate truffle balls*see note
Instructions
Preheat oven to 350 degrees F (180 C) and line 3 8-inch cake pans with parchment paper and lightly grease the sides. Pour aquafaba into bowl of stand mixer and beat until its begins to form stiff peaks (about 7 minutes).
In separate bowl, stir together the lemon juice, milk, and extract. Stir in the nut butter, salt, sugar, and baking powder. Last add the flour and chocolate chips and mix until smooth.
Use a large spatula to gently fold in the whipped aquafaba with the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.)
Divide batter into the pans as evenly as possible. Bake for 30-40 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cakes from oven and cool completely before frosting. (I prefer to cover them and place them in the freezer for at least an hour.)
For Frosting:
Beat the coconut cream until completely smooth. Add the almond butter and beat until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and cocoa powder and beat (starting slow) until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy.
Assemble:
Once cakes are cooled, use a sharp knife to loosen the sides and gently remove cakes from pans. Peel off the parchment and place one of the layers on your desired plate or tray. Spread a layer of the frosting on top and top with a second layer of cake. Repeat layering cake and frosting for each layer until the top layer is frosted.
Spread a generous amount of frosting on the sides of the cake and use a cake spatula to evenly spread it. You can decorate as desired or leave it simple. I chose to simply use a variety of fresh flowers for this cake. It's best to store the cake in something such as a cake dome to prevent it drying out.
If desired, top the cake with chocolate bunnies and chocolate balls along the top and bottom edge.
Recipe Notes
For the chocolate bunnies and truffles you can buy a number of different brands online or buy your own molds and make them at home.