Easter Bunny Cup Cakes

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Easter brings us countless chocolate bunnies, easter eggs, and every combination of sugary treats that you can imagine.

These treats are so tempting and are filled with processed sugar and dairy. It is hard to stay away from such items that are designed to keep us wanting more.

So instead of feeling left out this Easter season, we wanted to share a fun plant-based chocolate cake recipe that is Easter Bunny Approved. (also kid approved).


For the cupcake:

  1. Preheat the oven to 375°F.
  2. In a large bowl, whisk together soy milk and vinegar. Let it stand for about 5 minutes.
  3. Add the apple sauce, brown sugar, and vanilla extract, and whisk together until the mixture becomes frothy.
  4. Sift together the dry ingredients – flour, cocoa powder, baking soda, baking powder, and salt.
  5. Add the dry ingredients to the wet ingredients and whisk them together until the dry ingredients dissolve.
  6. Line the muffin pan with paper baking cups or silicon cups.
  7. Pour the batter into individual cups and bake for 22-25 minutes, or until a toothpick inserted into the center of the cake comes out clean.
  8. Cool completely before frosting.

For the frosting:

  1. Put a can of full-fat coconut milk in your fridge overnight.  I used Thai Kitchen brand.  After being refrigerated overnight, open the can, and scoop the thick solid part out of the jar. Leave the liquid part.
  2. Just before whipping, place your mixer bowl in the freezer for about five minutes to chill.
  3. Once the mixer bowl is frosty, remove it from the freezer and place the coconut cream in it. Add maple syrup, then use a handheld mixer or stand mixer to combine until the mixture is thick and creamy. It usually takes around 10 mins to get nice and fluffy whipped cream.
  4. Transfer the whipped cream to a resealable container and place it in the fridge. It will thicken even more once chilled.

For decoration:

This is where you can let your creative juices flow. You can use natural fruits or cake decor balls, sprinkles, and natural food colors to take it to the next level.

  1. For the ears, you can use vegan marshmallows. Cut the marshmallows diagonally. Press the cut ends gently with your thumb to form a curved inside of the ears. Then coat the insides with pink sprinkles.

2. For the eyes, you can use wild blueberries which are small and round or you can use black cookie icing to decorate.

3. For the nose you can use tips of raspberries or different colored cake decor balls.

4. Top the cupcake with a dollop of whipped cream and cover it evenly. Now attach the marshmallow ears.

5. Finish decorating by placing the eyes, nose, and whiskers using the cake decor balls and black colored icing.

These cupcakes are hard to resist….Enjoy!!!


For Cup Cake:
2 ½ cups of whole wheat pastry flour
2 ¼ teaspoons of baking powder
¾ teaspoon of baking soda
½ teaspoon of salt
3 ½ tablespoons of cocoa powder
1 ½ cups soy milk (any plant-based milk)
2 teaspoons of apple cider vinegar
¾ cup of applesauce
¾ cup of organic brown sugar
1 ½ tablespoons of vanilla
For Whipped Frosting:
1 14-ounce can of full-fat coconut milk
2 tablespoons maple syrup
For Decoration:
12 Vegan Marshmallows
Pink sprinklers
Cake decorating balls
Food colors - Black (optional)
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