Imagine a decadent chocolate cake that not only satisfies your sweet tooth but also celebrates the spirit of Easter - all while being completely vegan! This Vegan Easter Egg Cake is a show-stopping dessert that proves plant-based baking can be just as luxurious and delicious as traditional recipes. With its rich chocolate base and adorable vegan chocolate egg decorations, this cake is guaranteed to be the star of your holiday table, leaving both vegans and non-vegans craving every single bite.
Prep Time: 25 mins
Cook Time: 30 mins
Total Time: 55 mins
Cuisine: Vegan
Serves: 8 servings
Ingredients
- 1 1/2 cups flour
- 1 cup almond milk
- 1/2 cup coconut sugar
- 1/4 cup cocoa powder
- 1/4 cup coconut oil (melted)
- 1 tsp baking powder
- 1/2 tsp baking soda
- 1/4 tsp salt
- 1/2 cup vegan chocolate eggs (for decoration)
Instructions
- Preheat the oven to 350°F (175°C). Grease an 8-inch round cake pan with coconut oil and line the bottom with parchment paper.
- In a large mixing bowl, sift together the flour, cocoa powder, baking powder, baking soda, and salt. Ensure there are no lumps in the dry ingredients.
- In a separate medium bowl, whisk together the melted coconut oil, almond milk, and coconut sugar until well combined and smooth.
- Gradually pour the wet ingredients into the dry ingredients, stirring gently with a spatula until just combined. Be careful not to overmix, as this can make the cake dense.
- Transfer the cake batter to the prepared cake pan, smoothing the top with a spatula to ensure an even surface.
- Bake in the preheated oven for 25-30 minutes, or until a toothpick inserted into the center comes out clean.
- Remove from the oven and let the cake cool in the pan for 10 minutes, then carefully transfer to a wire rack to cool completely.
- Once cooled, decorate the top of the cake with vegan chocolate eggs, arranging them in a decorative pattern.
- Optional: Dust with additional cocoa powder or drizzle with melted vegan chocolate for extra decoration.
- Slice and serve at room temperature. Store any leftovers in an airtight container for up to 3 days.
Tips
- Ingredient Temperature Matters: Ensure your almond milk and melted coconut oil are at room temperature to help create a smoother batter.
- Don't Overmix: When combining wet and dry ingredients, mix just until incorporated. Overmixing can lead to a tough, dense cake.
- Check for Doneness: Use the toothpick test - if it comes out clean or with just a few moist crumbs, your cake is ready.
- Cooling is Crucial: Allow the cake to cool completely before decorating to prevent your vegan chocolate eggs from melting.
- Get Creative with Decorations: While chocolate eggs are traditional, you can also use vegan chocolate shavings, fresh berries, or edible flowers to make your cake unique.
- Storage Tip: Keep the cake in an airtight container at room temperature to maintain its moisture and freshness.
Nutrition Facts
Calories: 320kcal
Carbohydrates: 45g
Protein: 5g
Fat: 15g
Saturated Fat: 10g
Cholesterol: 0mg
