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:
For the frosting:
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.
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|
|12 Vegan Marshmallows|
|Cake decorating balls|
|Food colors - Black (optional)|
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