Delicious Vegan Easter Cake Recipe for Spring Celebrations

This year I wanted a very simple yet delicious Vegan Easter Cake

After last year’s extravagant bunny design, I wanted something smaller and easier: miniature chocolate peanut butter cakes finished with robin’s-egg-blue speckled buttercream.

Blue spirulina gives a natural robin’s-egg blue to the icing

If you prefer, use any vegan food coloring you like to tint the buttercream.

Each mini cake is speckled like a robin’s egg and topped with a tiny chocolate-coconut nest

I originally used Little Secrets chocolate candies for the eggs because they were vegan at the time, but they may no longer be. Choose vegan candy gems or jelly eggs as your nest filling.

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Notes for Success:

Baking the full chocolate cake batter in a half-sheet pan and cutting rounds is the fastest way to make several uniform mini cakes.

I used a 3½-inch cookie cutter for the rounds. With two layers and ample filling, each mini cake can easily serve two people.

Alternatively, you can bake the batter in two 8-inch pans for a single two-layer family cake.

I tinted the buttercream with natural blue spirulina for the robin’s-egg blue, but any vegan food color will work.

For a step-by-step visual guide, watch the full video tutorial referenced in the recipe section below.

Vegan Easter Cake

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Prep Time
3

Cook Time
30

Total Time
3 30

Servings
6 mini cakes or 1-8″ Cake

Ingredients

1 Recipe: Vegan Chocolate Cake
1 Recipe: Buttercream of your choice
¾ cup Peanut Butter Powder (or use peanut butter)
Unsweetened flaked coconut — 1 cup
Vegan semi-sweet chocolate — 4 ounces
Vegan candy eggs (or jelly eggs) as needed

Garnish:

Cocoa powder — 2 teaspoons
Vodka or vanilla extract — 1 tablespoon

Instructions

Prepare the vegan chocolate cake batter following the linked recipe, but bake all the batter in a greased and parchment-lined 12″ x 18″ half-sheet pan.
Prepare your chosen buttercream; I used an American-style buttercream for this version.
Divide the buttercream in half. Fold ¾ cup peanut butter powder (or peanut butter) into one half to make the peanut filling. Tint the other half blue with blue spirulina or your preferred vegan food coloring.
Make the coconut nests: mix 1 cup unsweetened flaked coconut with ¾ cup melted vegan semi-sweet chocolate until combined. Press a heaping tablespoon of the mixture into mini muffin cups lined with plastic wrap, shape into nests, and chill until set.
When set, the nests will pop out easily and the plastic wrap peels away cleanly.
For the speckle effect, whisk together the cocoa powder and vodka (or vanilla extract) until smooth, then flick or splatter lightly over the blue buttercream.
Assemble the mini cakes: cut rounds from the baked sheet cake, layer with peanut butter buttercream, crumb-coat and chill, pipe or spread the blue buttercream, add speckles, and top each cake with a chocolate-coconut nest and vegan candy eggs.

Video

Notes

Store the mini cakes in an airtight container at room temperature for up to 3 days.

For longer storage, refrigerate covered for up to 8 days.

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