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By Nourishing Amy

Dark Chocolate Easter Egg Cake

timerPrep Time: 20 inutes

groupsServes: 10-12 People

A rich and delightful chocolate cake made with cocoa powder filled with vanilla cream cheese buttercream, lots of chocolate and sprinkles. Top the cake with mini dark eggs for a festive look. This cake is naturally vegan and easily gluten-free and is fun to make this Eastertime for friends and family.


For the Cake Sponges

¾ cup plant-based milk

1 tbsp apple cider vinegar

⅓ cup light olive oil

⅔ cup applesauce

1 cup sugar

1 ½ cups + 1 tbsp plain flour (or gluten-free plain flour)

⅔ cup cocoa powder

1 ½ tsp baking powder

1 tsp baking soda

A pinch of salt

⅔ cup hot coffee

For the Buttercream

4 tbsp vegan butter, softened

1½ tbsp vegan cream cheese

2 cups icing sugar

1 tbsp plant-based milk

½ tsp vanilla essence

For Filling and Decorating

Divine Dark Chocolate Mini Eggs

Chopped chocolate



Step 1

Preheat the oven to 350F and line and grease two 8-inch round cake pans with parchment paper.

Step 2

Into a large mixing bowl: whisk the milk and apple cider vinegar and leave for 5 minutes to curdle. Now add in the olive oil, applesauce and sugar and whisk till smooth. Sift in the flour, cocoa powder, baking powder and baking soda and add the salt. Begin to whisk the batter and then pour in the hot coffee, while stirring, and continue to mix until you reach a smooth, rich chocolate batter.

Step 3

Divide the batter equally between two pans and smooth over the tops. Place in the middle of the oven for 30 minutes, until risen and springy and an inserted skewer comes out clean.

Step 4

Allow to cool for 10 minutes then carefully remove from the pans to cool fully on a wire rack. Once cool, slice the tops off the cakes if they have domed, so you have a flat cake surface.

Step 5

To make the buttercream: beat together the butter and cream cheese using an electric handheld whisk or a freestanding mixer. Once soft, gradually beat in the icing sugar, plant milk and vanilla. Once fully incorporated, continue to beat for 1-2 minutes, until it’s really fluffy and light.

Step 6

To assemble the cake: place once cake on a serving plate and spread over half of the buttercream. Make a small indent in the middle and fill with chopped chocolate and sprinkles. Place on the second cake and top with the rest of the buttercream.

Step 7

To decorate: add a few mini eggs on the cake. Sprinkle over some extra chocolate and sprinkles.

Step 8

Serve straight away or keep in the fridge, covered well, for 2-3 days. you can freeze the unfrosted cake for up to 1 month, wrapped well, and allow to defrost before frosting.

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