Description
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!
Ingredients
Scale
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)
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2 cups salted Flora Plant Butter, room temperature
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6 cups powdered sugar, sifted
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6-7 drops vegan blue food coloring (adjust to your desired amount)
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Decorations: ⅔ cups dairy free chocolate chips, melted; ½ cup coconut flakes; vegan candy eggs
Instructions
- Preheat the oven to 350F. Grease three 6″ cake pans with cooking oil, and line them with parchment paper.
- 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.
- In a medium bowl, whisk together the flour, baking powder, and baking soda. Set aside.
- 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.
- 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.
- 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.
- 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!