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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 Time 45 minutes
Cook Time 45 minutes
Total Time 1 hour 30 minutes
Servings 1 cake (18-24 servings)


  • Ingredients


  • 1 cup aquafaba liquid from about 2 cans cooked chickpeas or white beans
  • 1 1/2 cups sugar
  • 1/2 cup natural almond butter or any nut butter
  • 2 teaspoons lemon juice
  • 1 1/3 cups unsweetened plant-based milk
  • 1 tablespoon baking powder
  • 1/2 teaspoon salt
  • 1 tablespoon vanilla extract
  • 2 cups all-purpose flour
  • 1 cup vegan semi-sweet mini chocolate chips


  • 3 1/2 cups powdered sugar
  • 1/2 cup cocoa powder
  • 1/2 cup coconut cream room temp
  • 1/2 cup natural almond butter or any nut butter
  • 1 tablespoon vanilla extract
  • 1/4 teaspoon salt
  • 1/3 cup unsweetened plant-based milk
  • -


  • Dairy free chocolate bunnies and chocolate truffle balls *see note


  1. 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).
  2. 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.
  3. 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.)
  4. 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:

  1. 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.


  1. 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.
  2. 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.
  3. 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.