Allergy Mums / Support for families with allergies

publication date: Mar 27, 2015

Vegan Bunny Easter Cake

Vegan Bunny Cake

This is a bit of fun for Easter. The aim is to get a bunny shape in the middle of the cake. It took me a few goes to get this right - but it's worth it!  You make two batches of cake - one a light colour (strawberry for us) and one chocolate so you get the right contrast of colours.

You bake the cake that is going to be cut into shapes in a rectangular shallow tin and cut out the shapes with a cookie cutter; freeze them, line them up in a tin, and pour the other cake batter over the top. It's then baked for a good 45 minutes. 

It is fiddly and a bit time consuming but it is fun!

Ingredients

First make the cake for the inside shape. I made strawberry but you can do vanilla if you prefer.

1 1/2 cups self raising flour

1 cup caster sugar (yes...caster...not granulated)

1 tsp vanilla bean paste (if you don't like paste then use extract but the paste does give a lovely depth of flavour)

1 tsp apple cider vinegar

2 tsp strawberry extract

1 squirt of pink food dye (paste)

1 tsp baking soda

6 tbsp melted non dairy margarine (I use Pure Sunflower)

1 cup non-dairy milk (I use Koko Coconut - we are soya free here too!)

Method

Preheat your oven to 170°C or 350°F

This is a really simple sponge - mix the flour and sugar together so it's well combined.

Add in the melted margarine, vanilla, strawberry extract, baking soda and cider vinegar - give it a quick stir. Add in the pink food dye and stir again.

Add in the cup of non-dairy milk and stir to combine - don't over mix it.

The batter will be quite runny - don't worry - that's why you get a light sponge.

Pour into a greased shallow tin and bake for 10 minutes or until a toothpick comes out clean.

Vegan Strawberry Cakes

Cool on a wire rack.

Cut out your shapes with a cookie cutter and freeze on a baking sheet. I did Bunnies but you could to tulips, or chicks or any shape you wish.

Bunnies

 

Chocolate Cake

Ingredients

1 1/2 cups self raising flour

1 cup caster sugar 

1 tsp vanilla bean paste (if you don't like paste then use extract but the paste does give a lovely depth of flavour)

1 tsp apple cider vinegar

2 tsp chocolate essence

1/3 cup cocoa

1 tsp baking soda

6 tbs melted non-dairy margarine (I use Pure Sunflower)

1 cup non-dairy milk (I use Koko Coconut - we are soya free here too!)

 

Same method as before:

 

Mix the flour, cocoa and sugar together so it's well combined.

Add in the melted margarine, chocolate essence, baking soda and cider vinegar - give it a quick stir. 

Add in the cup of non-dairy milk and stir to combine - don't over mix it.

 

Method

Grease a loaf tin well.

Line up the frozen bunnies down the middle of the tin. Do be careful not to squish them in too much. It needs to be straight line with no buckling or it will be wonky in the middle.

Frozen Bunny cakes Frozen Bunnies in tin  

 

 

 

 

 

 

 

 

 

 

 

Pour over the chocolate cake mixture.

 

Bake for 45 minutes at 160°C, 350°F

Check it's cooked in the middle by inserting a tooth pick in the chocolate cake part.

Cool on a wire rack. Invert on a plate. Slice. I didn't add frosting to mine, but a nice buttercream topping would work well.

http://www.allergymums.co.uk/articles/Vegan-Buttercream-Frosting-Dairy-Free

 

 



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