Published On: Tue, Apr 16th, 2019

Death by chocolate fudge Easter cake

This seriously chocolatey cake means business! This rich vegan chocolate fudge cake is smothered in a silky chocolate ganache frosting and topped with a crunchy ‘nest’ filled with marzipan eggs for a decadent Easter dessert. 

vegan easter cake recipe

Death by chocolate fudge Easter cake

This seriously chocolatey cake means business! This rich vegan chocolate fudge cake is smothered in a silky chocolate ganache frosting and topped with a crunchy 'nest' filled with marzipan eggs for a decadent Easter dessert. 

Course Dessert
Cuisine American, baking, British, Easter
Keyword dairy free, dairy free dessert, easter baking, easter cake, vegan, vegan baking, vegan cake, vegan chocolate cake, vegan easter
Cook Time 20 minutes
Total Time 40 minutes

Ingredients

For the cake:

  • 3 cooked beetroot
  • 750 ml unsweetened almond milk
  • tbsp cream of tartar
  • 450 g unrefined light brown sugar
  • 150 g melted coconut oil
  • tbsp vanilla extract
  • 270 g plain flour
  • 150 g ground almonds
  • 180 g unsweetened cocoa powder
  • 3 tsp bicarbonate of soda
  • tsp baking powder
  • 1 tsp chilli powder
  • a pinch of salt

For the frosting:

  • 4 super-ripe avocados
  • 90 g unsweetened cocoa powder
  • 240 g maple syrup
  • 3 tbsp melted coconut oil
  • 1 tsp vanilla extract
  • tsp salt
  • double shot of coffee

To decorate:

  • 100 g vegan dark chocolate
  • 6 Shredded Wheat
  • 100 g vegan chocolate sprinkles
  • 200 g vegan marzipan

Instructions

  1. Preheat the oven to 175°C/Gas Mark 4. Grease and line five 20cm (8in) round cake tins.
  2. Make a vegan buttermilk by adding cream of tartar to almond milk and leave to curdle while you get on with the next few steps.
  3. Blitz the ground almonds, flour, cocoa, bicarbonate of soda, baking powder, chilli powder and salt until fine, and transfer to a large bowl.

  4. Blitz the beetroot to a purée and add the sugar, melted coconut oil, vanilla and 'buttermilk'.

  5. Pour into the dry mix and, when combined, pour into the five lined and greased tins.

  6. Bake for 20 minutes. When poked, the skewer should come out clean. Leave to cool completely.

  7. Meanwhile, melt the chocolate over a bain-marie.

  8. In a large bowl, crumble the Shredded Wheat and mix in the melted chocolate. Grease one of your cake tins again and line with your chocolate nest mixture.

  9. Blitz all the frosting ingredients until completely incorporated and then spread between each cake layer, stack and then cover the outside of the cake. You should have enough to cover.

  10. Cut the marzipan into 25g (1oz) pieces and roll into a ball before giving an egg-like point. Decorate with a sprinkle base, a nest and egg topping or stuff immediately in your face. It’s all five of your five a day if you eat the whole thing (well, almost!)

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