This is the ultimate Easter egg cake recipe!! Entirely and secretly vegan and dairy free, this mini egg cake is swirled with blueberry and coconut, and decorated with a coconut chocolate egg nest!

vegan Easter egg cake

You are just going to love this Easter-themed blueberry coconut cake. This Easter egg cake is swirled with fresh blueberry preserves, fresh coconut flakes, and all decorated to look like a Robbin’s egg nest cake with mini chocolate eggs (that are entirely vegan!).

How to make an Easter Cake

While this Easter egg cake looks complicated, it’s actually super easy (and really fun!). And trust me, no one is going to know that this mini egg cake is vegan, dairy free, eggless, and can be gluten free and nut free!

sliced mini egg cake

Make the vegan blueberry coconut cake

The vegan blueberry coconut cake base is actually so easy and simple to make. The full instructions are found down below in the recipe card. You can make the cake either in a stand mixer or by hand. I’ve made cakes many years without a stand mixer. if you’re afraid that your cake won’t come out as well if not by hand, not to worry. Your vegan Easter egg cake will be absolutely lovely!

To make this vegan blueberry coconut cake, I used a recipe similar to my vegan coconut cake, doctored it up a bit, and add in blueberry preserves. Because the cake contained flakes of coconut, I decided not to do whole and fresh blueberries, like my vegan blueberry lemon cake. Instead, I used fruit preserves, such as Bonne Maman (my personal favorite). Their intense fruit preserves are just wonderful.

You can make this Easter egg cake into a two layer 8″ cake or a three layer 6″ cake, like I did! Once you’ve baked the cakes, we’ll allow them to fully cool before frosting.

How to make the Robin Egg Frosting

This is the really fun part: making the robin egg color on our mini egg cake! For this, we’re using a traditional vegan buttercream, only dying it light blue and splattering chocolate on top.

For the vegan butter, I highly recommend Flora Plant Butter. They’re my all time favorite, and are naturally nut-free, making this vegan Easter egg cake entirely nut-free as well if needed.

For the vegan food coloring, I used blue spirulina. I’ve also used and highly recommend Nomeca, a vegan liquid food coloring. They have amazing colors! To get really smooth edges, I used a bench scraper. You can check out some of my cake tutorial videos on Instagram to see how I achieve this.

Once the frosting has set, we splatter melted chocolate onto the sides of the cake. I used a clean paint brush to do this.

Then I dipped coconut flakes in melted chocolate and arranged them in the shape of a nest. Place vegan Easter candies on top, and you have a beautiful and secretly vegan Easter egg cake!

Tips for making a mini egg cake

For the vegan mini eggs: I searched the Internet for days trying to find a good vegan mini chocolate egg brand, and landed on a goldmine. This brand, Doisy & Dam, is amazing. They have dairy free vegan mini chocolate eggs that are very similar to the Cadbury classics. They ship from the UK, but my total came out to be $8 for the chocolates and shipping. I didn’t consider this too bad since buying a vegan chocolate candy brand in the US just at our local grocery store can be upwards of $10.

Make sure to measure your flour correctly. This means spooning and leveling the flour if you’re not weighing it. I personally recommend weighing the flour, but if you don’t have a kitchen scale, please do not scoop the flour! You’ll end up with way too much flour.

Allow the wet ingredients to come to room temperature. Using super cold ingredients with super hot ingredients will result in a gummy cake.

sliced mini egg cake

You can bake and assemble this cake ahead of time. If you’d like to make the cake a day ahead, you can absolutely do so! I recommend fully frosting the cake (you don’t have to add on the speckle just yet), so that the cake stays most. The vegan buttercream layer will actually act as insulation and keep the cake super moist without drying out in the fridge. Then add the speckle and decorated coconut Easter egg nest when you’re ready to serve.

Use toasted coconut flakes for extra flavor! If you love toasted coconut, you can lightly toast the coconut flakes for 5-7 minutes on a baking sheet at 350F before adding to the batter (just make sure to cool them! I recommend doing this before you start the cake batter).

slice of blueberry swirl cake

And there you have it! An absolutely beautiful and secretly vegan mini egg cake! I hope you absolutely love the blueberry coconut flavor- it’s so refreshing and truly will have everyone speechless, even the vegan skeptics 😉

If you make this Easter egg cake, be sure to leave a comment down below as well as a rating ⭐️⭐️⭐️⭐️⭐️ so that others may find this recipe!

As always, I absolutely love to see your beautiful creations on Instagram and Pinterest, so be sure to tag me there!

Happy Easter egg cake decorating!

More vegan Easter recipes you’ll love:

Vegan Carrot Cake

Easy Vegan Brioche Bread

Best Vegan Dinner Rolls

Vegan Coconut Cake

Easy Vegan Lemon Blueberry Cake

Cheesy Vegan Garlic Bread

Want to save this recipe for later? Add it to your favorite recipe board on Pinterest!

Amazing Easter Egg Cake (Vegan + GF!)
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sliced mini egg cake

Vegan Blueberry Coconut Cake

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: thebananadiaries
  • Prep Time: 20
  • Cook Time: 30
  • Total Time: 50 minutes
  • Yield: 16 1x
  • Category: Dessert
  • Method: Baking
  • Cuisine: American
  • Diet: Vegan


This is the ultimate Easter egg cake recipe!! Entirely and secretly vegan and dairy free, this mini egg cake is swirled with blueberry and coconut, and decorated with a coconut chocolate egg nest!



Vegan Blueberry Coconut Cake:

  • 3 2/3 cups (450 grams) organic flour or gluten free 1-to-1 baking flour, sifted (do NOT skip- add in 1 tsp arrowroot powder if using gluten free 1-to-1 baking flour, see Note)
  • 2 tsp baking powder
  • 1 tsp baking soda
  • 1 1/4 cups (300 grams) unsweetened dairy free milk, room temperature
  • 2 tsp apple cider vinegar (to be mixed with coconut/almond milk)
  • 1 1/4 cup (250 g) organic granulated sugar
  • 3/4 cup (190 grams) unsweetened applesauce, room temperature
  • 3/4 cup (170 g) salted Flora Plant Butter (vegan butter), room temperature
  • 2 tbsp vanilla extract (yes, tablespoons!)
  • 38 grams coconut flakes (1 cup)
  • 2/3 cup blueberry spread (6 ounces)

Vegan Buttercream:


  • 2 cups salted Flora Plant Butter, room temperature

  • 6 cups powdered sugar, sifted

  • 6-7 drops vegan blue food coloring (adjust to your desired amount)

  • Decorations: ⅔ cups dairy free chocolate chips, melted; ½ cup coconut flakes; vegan candy eggs


  1. Preheat the oven to 350F. Grease three 6″ cake pans with cooking oil, and line them with parchment paper.
  2. In a small bowl, combine the dairy free milk and apple cider vinegar. Mix and set aside to curdle for 5-6 minutes. This will become the vegan buttermilk.
  3. In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
  4. Make the cake batter: In a large bowl with a hand mixer or using a stand mixer with paddle attachment, cream together the Flora Plant Butter and sugar until fluffy, about 3 minutes. Then add in the applesauce and vanilla extract. Cream together until combined. Sift in about 1/2 of the dry mixture, along with half of the vegan buttermilk. Start to mix together until the dry becomes almost incorporated into the wet ingredients. Then add in the remaining flour mixture and vegan buttermilk, and mix until it’s a consistent batter without any lumps of dry ingredients. Fold in the coconut flakes and blueberry spread. Mix the blueberry spread in just so that it swirls in the batter. It won’t be completely mixed into the batter.
  5. Bake the cake: divide the batter evenly amongst the prepared cake pans and place into the oven to bake for 30-35 minutes, or until the toothpick comes out clean. Remove from the oven and allow the cakes to cool in their pans for 10 minutes. Then carefully transfer them to a cooling rack to cool completely.
  6. Make the vegan buttercream: once the cakes are cool, you can begin to make the vegan buttercream. In a stand mixer or a large bowl with a hand mixer, cream the vegan butter until light and fluffy. This should be about 2-3 minutes. Sift in 1 cup of powdered sugar at a time, creaming the mixture together between every cup. Start with the lower speed, and increase as the powdered sugar becomes incorporated into the vegan butter. The mixture should be smooth yet thick at this point. You can add in a tablespoon of dairy free milk here to help if the powdered sugar isn’t integrating. Add in the remaining tablespoons of dairy free milk, along with the food coloring, and cream together again until fluffy and light.
  7. Assemble the cake: assemble the blueberry coconut layer cake by applying 1/2 cup frosting between each layer. Frost the outside of the cake as well, then chill the cake for 20 minutes. While chilling, you can melt the vegan chocolate. This will be used to make the coconut nest along with the chocolate speckles. Once the chocolate is melted, dip the coconut flakes into the chocolate until coated. Arrange the coconut flakes into a nest on a piece of parchment paper, and set in the fridge or freezer to harden. Once the cake and the nest are set, use a pastry brush or clean and unused paint brush to lightly splatter the cake with melted chocolate. Top with the egg nest, and place the vegan chocolate eggs on top. Serve and enjoy!