Super Fluffy Chocolate Chip Easter Bunny Cake (Vegan) – Sincerely Tori
Okay, I know, I know…………. moist is not the greatest adjective there is…….but can we all agree it’s really hard to find a replacement for it in situations like this when describing a cake. So I have a little secret to tell you guys. I’ve been playing with video this week! Honestly, I’ve been putting it off because, knowing myself around photography alone, I’ve always known I’d be super obsessive about perfecting it and video editing takes at least three times as long as photos. Well, I was right about the perfectionism thing but what I didn’t realize is how much fun I’d have with all the possibilities for editing and creative filming. Especially now that I’ve gotten more familiar with it and I’m finally getting passed the learning curve. So I can’t give exact dates for when I’ll start sharing them but I am in the process and I’ve caught the video bug so it’s only a matter of time. Not sure if I’ll start doing them just a few times a month or possibly making them weekly or even a few times a week. I guess it depends on if I can speed up my workflow. Speaking of workflow, that’s something I get asked about a lot so let me know, you guys, would you like me to also include videos of behind the scenes sometimes? I’m about to create some new backdrops for my setups and I was thinking you might like to see that. But now let’s talk about this super, errrr, moist (for lack of a better word) cake. So my parents happened to be going to dinner at my aunt and uncle’s the day I made this and I was happy to send it along. I was even happier when I heard how well received it was. My younger sister told me she ate almost 3 slices. and while this sister can definitely eat what she wants (read squirrel metabolism), cake isn’t typically her choice so that’s really saying something that she liked it so much. Okay, and here’s where I tell you the secret to why the cake is so fluffy? It’s using whipped bean water. Yeah, it’s not that unusual if you’ve ever done vegan baking but if not it might sound weird. I’ve actually used it in many cakes before, but I don’t know, something about this combination turned out epic. I’ve already promised to make it again very soon. Hey it would be a great recipe to make about a week after Easter to use up all the extra candy, right? I hope you get the chance to try it out either now or later and I also hope you enjoy your Easter weekend! Print Super Fluffy Chocolate Chip Easter Bunny Cake (Vegan) Whether you need the perfect Easter dessert or just a creative way to use up all that extra candy, this cake is a major crowd pleaser! Prep Time 45 minutes Cook Time 45 minutes Total Time 1 hour 30 minutes Servings 1 cake (18-24 servings) Ingredients Ingredients Cake: 1 cup aquafaba liquid from about 2 cans cooked chickpeas or white beans 1 1/2 cups sugar 1/2 cup natural almond butter or any nut butter 2 teaspoons lemon juice 1 1/3 cups unsweetened plant-based milk 1 tablespoon baking powder 1/2 teaspoon salt 1 tablespoon vanilla extract 2 cups all-purpose flour 1 cup vegan semi-sweet mini chocolate chips Frosting: 3 1/2 cups powdered sugar 1/2 cup cocoa powder 1/2 cup coconut cream room temp 1/2 cup natural almond butter or any nut butter 1 tablespoon vanilla extract 1/4 teaspoon salt 1/3 cup unsweetened plant-based milk - Optional: Dairy free chocolate bunnies and chocolate truffle balls *see note Instructions Preheat oven to 350 degrees F (180 C) and line 3 8-inch cake pans with parchment paper and lightly grease the sides. Pour aquafaba into bowl of stand mixer and beat until its begins to form stiff peaks (about 7 minutes). In separate bowl, stir together the lemon juice, milk, and extract. Stir in the nut butter, salt, sugar, and baking powder. Last add the flour and chocolate chips and mix until smooth. Use a large spatula to gently fold in the whipped aquafaba with the ingredients just until fairly combined. (It's actually better to leave some small lumps then to overmix and lose volume.) Divide batter into the pans as evenly as possible. Bake for 30-40 minutes until toothpick inserted in center comes out clean and edges are lightly golden. Remove the cakes from oven and cool completely before frosting. (I prefer to cover them and place them in the freezer for at least an hour.) For Frosting: Beat the coconut cream until completely smooth. Add the almond butter and beat until creamed. Add vanilla, salt, and powdered sugar one cup at a time. Add milk and cocoa powder and beat (starting slow) until light and fluffy. You may need to add more milk as needed for frosting consistency to be light and fluffy. Assemble: Once cakes are cooled, use a sharp knife to loosen the sides and gently remove cakes from pans. Peel off the parchment and place one of the layers on your desired plate or tray. Spread a layer of the frosting on top and top with a second layer of cake. Repeat layering cake and frosting for each layer until the top layer is frosted. Spread a generous amount of frosting on the sides of the cake and use a cake spatula to evenly spread it. You can decorate as desired or leave it simple. I chose to simply use a variety of fresh flowers for this cake. It's best to store the cake in something such as a cake dome to prevent it drying out. If desired, top the cake with chocolate bunnies and chocolate balls along the top and bottom edge. Recipe Notes For the chocolate bunnies and truffles you can buy a number of different brands online or buy your own molds and make them at home.
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