A rich and fudgy vegan chocolate cake with a smooth and luscious chocolate cream cheese buttercream decorated with shards of hazelnut chocolate Easter egg and dark chocolate mini eggs. This cake can be easily gluten-free and is the chocolate lover’s dream!
By Nourishing Amy
Easter Egg Chocolate Cake
Prep Time: 20 x minutes + cooling
Serves: 8 People
Ingredients
Cake
100g dark chocolate (any will do)
40g vegan butter or margarine
240ml plant-based milk
120ml warm water
1 tbsp lemon juice
280g plain flour or GF plain flour blend
2 tsp baking powder
1 tsp bicarbonate of soda
25g cocoa powder
1 tsp coffee, optional
150g golden caster sugar
A pinch of salt
Frosting
50g vegan butter
25g vegan cream cheese
20g cocoa powder
150g icing sugar
Topping
1 x Dark Chocolate Hazelnut Easter Egg
1 x bag Dark Chocolate Mini Eggs
Method
Step 1
1. Preheat the oven to 160Fan/180*C and line and grease an 8-inch tin with parchment paper.2. Break up the chocolate and add to heat-proof bowl. Warm together the chocolate and butter/margarine in the microwave or over a bain-marie until just melted and stir until smooth. Leave to cool for 5 minutes.3. Warm together the plant-based milk and water until lukewarm and stir in the lemon juice.4. Sift together the flour, baking powder, bicarbonate of soda, cocoa powder and coffee (if using) and whisk in the sugar and salt. 5. Pour in the chocolate/butter mix and the milky mix into the mixing bowl with the flour and whisk to a smooth and thick batter with no lumps.6. Pour into the lined tin, smooth over the top and bake for 35-40 minutes or until firm to touch and an inserted skewer comes out clean. Allow to cool for 10 minutes in the tin, then remove and cool fully on a wire rack.7. Once ready to decorate, beat or whisk together the butter and cream cheese until smooth and airy. Gradually beat in the cocoa powder and icing sugar until really light and fluffy – add a splash of plant-based milk if it is too thick.8. Spread the chocolate frosting all over the cake and top with the broken up Easter egg and the mini eggs. Store at room temperature in an airtight container for 3-5 days.
