Vegan.I know it’s a little early, but I’m already feeling the spring air and getting in the Easter spirit.This is my take on a classic ‘Bunny and Carrot cake’, inspired by Bakell on Pinterest!3 layers of chocolate sponge, vanilla buttercream with 3d details and Easter sprinkles.Simple yet effective- great for an Easter party, baby shower, birthday cake etc! Preparation- 2 hourBaking time- 28-30 minutesServes- Approximately 10-12Level- Medium…Ingredients for the cake-480ml of dairy-free milk -2 teaspoons of apple cider vinegar-420g of self-raising flour-2 tablespoons of cocoa powder-470g of golden caster sugar-1 teaspoon of baking powder-1 teaspoon of bicarbonate of soda-120g of coconut oil (melted)Ingredients for the buttercream -210g of dairy-free butter-500g of icing sugar-1 teaspoon of vanilla extract-Pink food colouring-Orange food colouring-Green food colouring-Black food colouring-Dairy-free milk (if needed)Extras-Vegan sprinkes…To make the cakesStep 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.Set aside for 10 minutes to curdle. This creates a vegan ‘buttermilk’.Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.Step 4- Add the melted coconut oil into the ‘buttermilk’ and whisk to combine. Step 5- Add the wet ingredients into the dry ingredients and mix.Step 6- Pour equal amounts of batter into the lined cake tins.Make sure to tap the tins on the worktop to remove any air bubbles.Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.Step 8- Place the cakes on a cooling rack and allow to cool fully.Once cool, pop them into a sealed container to keep them fresh before frosting.To make the buttercreamStep 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.Whip together until combined, light and fluffy.Add a splash of dairy-free milk if too thick.Step 2- Take 1/4 of the buttercream and place it into 4 separate bowls.Colour one bowl with orange food colouring, the second with green, the third with black and leave the forth bowl plain white. Step 3- Colour the remaining 3/4 of the buttercream with pink food colouring,Step 4- Stack and fill the cakes with the pink buttercream.Step 5- Crumb coat the whole cake with pink buttercream and pop into the fridge to set. This will take around 1/2 hour.Step 6- Add a thick layer of the pink buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.Step 7- Place the white buttercream a piping bag fitted with a small patisserie nozzle and pipe a circle with 2 ears all around the cake, leaving spaces for the carrots.Step 8- Place the orange buttercream into a piping bag with a leaf nozzle and pipe the bottom half of the carrot all around the cake.Step 9- Place the green buttercream into a piping bag with a small round tip nozzle and pipe the top of the carrots (as seen in the photos) Step 10- Add the black buttercream into a piping bag and pip on 2 dots for the eyes onto each bunny.Step 11- Add left over pink buttercream into a piping bag with a large star tip nozzle and pipe swirls around the top edge of the cake.Decorate the cake with vegan sprinkles.Serve fresh or store in a sealed container in the fridge, the buttercream will firm up at room temperature. Best eaten within a few days!PIN MEMake sure you follow me on my social mediaInstagram- https://www.instagram.com/thelittleblogofvegan/Facebook- https://www.facebook.com/littleblogofvegan/Twitter- https://twitter.com/BlogofVeganI would love to see your take on my recipes. Tag me on social media using the hashtag #Blogofvegan #thelittleblogofveganAll of my social media links are in the side bar…come and say hi!Share and follow me for more yummy posts to come!
