Vegan Easter Bunny Trifle Recipe

Author: Anthea Cheng

Vegan Food & Living may earn commission from the links on this page, but we only ever share brands that we love and trust.

Vegan Easter Bunny Trifle Recipe

These vegan Easter bunny trifles are cute as a button and are a delicious dessert to enjoy this spring!

With layers of fluffy vegan sponge cake, fresh raspberry jam, and vegan whipped cream topped off with the most adorable sweet bunny, they taste every bit as good as they look!

Want more vegan recipes? Try 3 issues of Vegan Food & Living magazine for just £3!

These magnificent vegan Easter bunny trifles are so delightful to eat and great fun to make.

If you are making an Easter cake and you have offcuts to use, you can simply use them here. But if you fancy making your own vegan vanilla cake to form the bunnies, this recipe is nice and simple even if you’re new to vegan baking.

Once you’ve made the vegan cake layer and shaped your bunnies, you’ll try your hand at making your own vegan jam.

However, unlike traditional jam, this recipe uses chia jam instead which really allows the fresh flavours of the raspberries to shine through without adding extra sugar.

Then it’s time for the fun part – decorating your bunnies! This is a fun activity to get your kids involved with as they can let their imagination run wild.

We’ve used vegan marshmallows and chocolate chips to give them their sweet expression, but you can use whatever you have to hand to make your own unique vegan trifle toppers.

Then it’s time to layer up the vegan trifle with either coconut cream or dairy-free whipped cream to create a vegan dessert that’s sweet, fruity, creamy and utterly scrumptious.

Total Time: 45 minutes

Prep Time: 30 minutes, plus setting

Cook Time: 15 minutes

Servings: 2

Total Time: 45 minutes

Servings: 2




(Servings: 2)

  • For the vanilla bunny cakes:
  • 60 60 g plan (all-purpose) flour
  • 50 50 g sugar
  • 0.75 0.75 tsp baking powder
  • 80 80 g dairy-free milk
  • 32.5 32.5 g vegetable oil, such as sunflower or rapeseed
  • 0.5 0.5 tsp vanilla extract
  • 0.5 0.5 tsp vinegar (apple cider or white)
  • For the raspberry jam:
  • 65 65 g raspberries – fresh or frozen and defrosted
  • 0.5 0.5 Tbsp white chia seeds sweetener, to taste
  • To decorate:
  • 50 50 g vegan white chocolate
  • 0.5 0.5 tsp coconut or regular oil
  • 2 2 small vegan chocolate chips
  • 1.5 1.5 vegan marshmallows
  • 1.5 1.5 tsp sugar
  • Pinch of beetroot powder or pink food colouring, to colour
  • 15 15 g desiccated coconut
  • 250 250 ml whipped dairy-free cream (or dairy-free yoghurt)
  • 25 25 g fresh strawberries, sliced


For the bunny cakes:

  1. Preheat the oven to 180°C/Gas Mark 4.
  2. Place a 7cm (3in) semi-spherical silicone mould on a baking tray. Alternatively, grease a standard muffin/cupcake tray.
  3. Add all the dry ingredients to a small mixing bowl. Whisk until there are no lumps. Add all the wet ingredients and mix until just combined.
  4. Divide the cake batter into the moulds/ tray. This recipe makes around six small cakes, which will be mostly crumbled.
  5. Bake the cakes for 15 minutes or until you can insert a skewer into the middle of one and it comes out clean.
  6. Allow the cakes to completely cool.
  7. If you used a muffin tray, pick two muffins and either: use the top rounded surface as the bunny head; or carve the bottom of the muffin with a knife to make a round bunny head.
  8. When you’ve selected/shaped two round cakes, crumble the remaining cakes. Set aside.

For the raspberry jam:

  1. Add all the ingredients to a small bowl.
  2. Mash the berries with the back of a fork until they’re completely broken down. Mix the ingredients together until combined. Set aside for 5-10 minutes or until thickened.

To decorate the bunnies:

  1. Mix the sugar and beetroot powder or food colouring in a small bowl. If needed, add more powder/colour to achieve a pastel pink colour.
  2. To make the bunny ears, cut the marshmallows diagonally in half. Dip the sticky side of the marshmallows into the pink sugar. Set aside.
  3. To make the bunny noses, slice one marshmallow into 1cm (½in) slices. Cut small circles out of the marshmallows. Dip only one side of the marshmallow circles into the pink sugar. Set aside.
  4. Prepare your decorating station with the round vanilla cake, bunny ears, bunny noses, chocolate chips, coconut and some toothpicks.
  5. Melt the white chocolate and oil in a double boiler over medium heat.
  6. Dip two round cake pieces in the chocolate, dripping off the excess and place on a lined baking tray. If the chocolate layer is thin, you may need to coat the bunnies a second time.
  7. While the chocolate is setting, place the chocolate chips (for eyes) and marshmallow circles (for bunny noses) on the cake. Generously sprinkle the coconut on the rest of the cake.
  8. Insert toothpicks into the bottom of the bunny ears. Insert the ears into the bunny heads. Set aside.

Layering the trifles:

  1. Press the sliced strawberries on the side of the glasses.
  2. Layer the trifles with the raspberry jam, crumbled cake and whipped cream or yoghurt. Top each trifle with the bunnies. Sprinkle with any remaining coconut.
  3. Serve the trifles immediately or store in the fridge until needed.

Looking for some sweet vegan desserts to enjoy this Easter?

Take a look at our guide to the best vegan Easter recipes!

Written by

Anthea Cheng

Anthea is a food blogger, creator of the popular Instagram account @rainbownourishments, freelance recipe developer, food photographer and chef. She loves sharing wholesome vegan recipes with a twist and is particularly fond of baking. She released her first vegan cookbook, Incredible Plant-based Desserts, in 2019. 

We use cookies to give you a better experience on By continuing to use our site, you are agreeing to the use of cookies as set in our Cookie Policy.

OK, got it