Kiddipedia
This super cute Easter Cake is made Gluten Free and Dairy Free. It even has hidden veggies in it!!
Serves: Lots
Prep Time: 15 minutes
Cook Time: 45 minutes
Constructions Time: 30 minutes
INGREDIENTS
CHOCOLATE CAKE
2/3 Cup Coconut Flour
1/2 Cup Cocoa, unsweetened
1/2 teaspoon Baking Soda
1/2 teaspoon Salt
2 teaspoons Baking Powder
6 Eggs
1/2 Cup puréed Carrot (can be swapped for mashed Banana or cooked Sweet Potato Puree)
1/2 Cup Maple Syrup/Rice Malt/Syrup
3/4 Cup Milk (of choice)
1 Tablespoon Vanilla Extract
WHIPPED COCONUT CREAM
1 ½ Cups Coconut Cream (remove the lid from a tin of coconut cream/milk and place in the fridge overnight. Remove and use the thickened cream, discarding the watery remains
3 teaspoons Vanilla Extract
3 teaspoons Maple Syrup
CONSTRUCTION
1-2 Cups Shredded Coconut
4 Strawberries; 2 halved, and 2 halved and each half cut into 3 slices
3 Cupcakes (choose either chocolate or carrot)
5 chocolate cookies, crumbled (this makes the edible dirt)
Cardboard Bunny Ears (cut out to your own size requirements)
Carrots for decorating
METHOD
CHOCOLATE CAKE
Preheat oven to 175C/350F
Grease an 8-inch (20cm) diameter bowl suitable for baking (I used a glass Pyrex bowl). Grease the bowl and lightly dust with a small amount of cocoa.
Sift the coconut flour, cocoa, baking powder and baking soda in a small bowl. Add the salt and set aside.
In the bowl of a stand mixer with whisk attachment, whisk the eggs for 5 minutes, or until fluffy.
Add the pureed carrot, maple syrup, milk and vanilla extract and continue to mix until combined.
Add the dry ingredients into the wet ingredients.
Mix on low speed until the dry ingredients are incorporated – about 30 seconds. Scrape down sides of mixing bowl (you may need to do this a couple of times) and beat cake batter on high speed for about 1 minute so that the batter is fluffy.
Pour the batter into the bowl and smooth out the top. Bake for approximately 50-60 minutes or until a toothpick inserted in the centre comes out clean. (if your oven tends to overcook things check the cake at 45 minutes then every 5 minutes until it is cooked through). Remember the cake will not cook evenly because it is being cooked in a bowl rather than a tin.
Allow to cool before removing from bowl
Flatten the top (the larger round edge) of the cake to make a straight surface. If the cake is too soft (or your carving skills aren’t great) freeze the cake for 2 hours before attempting to cut the top off.
WHIPPED COCONUT CREAM
Place the thickened cream, vanilla and maple syrup in the bowl of a kitchen stand mixture and whisk on high until thickened. This may take up to 5 minutes.
Place the cream in the fridge to thicken further before using if it has not thickened enough.
CONSTRUCTION
Place the rounded chocolate cake, flat side is done, on a serving plate.
Use toothpicks to attach a cupcake to the bunnies bottom and 2 cupcakes to the back of the rounded cake as feet. The feet cupcakes should be at a slight angle to give the impression that the feet are sticking out from under the bunnies bottom.
Cover the entire cake with the whipped coconut cream, making sure that no chocolate cake is seen. Sprinkle, spread and pat the shredded coconut over the cream, including the tail and feet, until the entire bunny is covered. It doesn’t matter if the coconut goes over the serving plate as it will be covered with cookie crumbs.
Take the strawberries and place the halves on the upper section of the foot as the heel pad and 4 smaller pieces just underneath it. The strawberries will adhere to the cream but use more cream as glue if required.
Crumb the cookies (I used my blender) and scatter around the bunny. Drop a few crumbs on the bunnies paws to make it look like he’s been digging.
Place the cut bunny ears on the front of the rounded cake and place carrots on/in the ‘dirt’.
The cake can be served immediately or placed in the fridge until ready. It can be made up to 1 day in advance.
Many thanks to Lisa for sharing this recipe.
Lisa from Mummy Made.It
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