baking, cake, cake decoration, chocolate, cocoa, dessert, Easter, food photography, frosting, healthy food, lego, recipes, seasonal, vegan, vegetarian
A fun last minute idea for Easter. And for people who like bunnies. Or Alice in Wonderland. Or both (me, me, me! ).
Actually, it’s really rather a very simple idea. I used my to-go Chocolate Cake recipe with this, cause it never fails and it’s been tested at so many birthday parties… But you could use your favorite recipe just as well.
I’m really in love with this idea. However, I’m not sure whether we’ll ever be able to cut this cake… it’s just too cute!
Look, the bunny already made friends at our house…
The “fur” is made from shredded coconut. I used a simple royal icing to make it stick. I guess a cream icing would look better cause it really covers the chocolate cake and you’d have a white base for the coconut, so no brown cake shines through. However… the way I did it, it tasted better. We just don’t like to much heavy and sugary icing on our cake… so this is a good compromise! I just used a thin layer of icing for the bow.
Fail-proof easy chocolate cake (two ø 20cm / 8 inch pans or one bigger pan)
- 200g (1 1/2 cups) all purpose flour
- 200g (1 2/3 cups) whole wheat flour
- 1 package baking powder (about 4 tsp)
- 45g (4 tbsp) cocoa powder (unsweetened)
- 250g (1 cup) sugar
- pinch of salt
- 200ml (3/4 cup) canola oil
- 300ml (1 1/4 cup) water
- 125g (1 cup) icing sugar
- 1 tsp corn starch
- 3-4 tsp water
- shredded coconut
- pink food colors (I used Wilton)
- blue icing (or any other color, could use this recipe made with blue food color)
- black icing (again, you can use the recipe liked above or use your favorite one)
- little pink sugar hearts for the nose (or pink icing)
For the cake: Place all the dry ingredients in a bowl and mix. Add water and oil and stir until combined. Pour into two greased, round baking pans and bake for about 30 min (180 C / 360 F)
Let the cake cool down before you cut it like this:
Decoration: Mix shredded coconut (just one or two hands!) with pink food colors. If you’re using Wilton gel colors, like I did, add a tiny little bit of water for even coloring). Mix icing sugar, corn starch and water until smooth. Apply this icing to the “face” and “ears”. Decorate the middle of the ears with pink shredded coconut, the face and the rest of the ears with white shredded coconut.
Cover the bow with colored icing of your choice. I used a chocolate button for the middle of the bow.
Use sugar hearts or pink icing as a nose and draw the face with black icing.
Note: You could also use 400g whole wheat or 400 all purpose flour. I tried both, it still works and tastes good! However, the recipe tastes best when you use some whole wheat flour (even if you’re not concerned about it’s health benefits and so on). Cocoa and whole wheat flour yields a really nice and rich flavor!
Bunny, grinning like a Cheshire Cat ;)
I love it when simple things actually look good. And if you’re a little more skilled and patient than I am (and it’s really nor hard to be more patient then me!) it could look even better!
But for now: Happy Easter!
Awww! We just made a bunny cake with a mold, but I like yours much better! I’ll do this next year!!
The Vegan Grip said:
Chocolate + Coconut = one of the most delicious taste combos ever.
I agree :)
It looks great! Happy Easter.
Heavenly Vegan Baking said:
This looks brilliant, will definitely try it next Easter :)