Alongside Christmas, Easter is probably the holiday of the year when people feast and indulge the most. With our Easter cake design, you can get really creative and decorate the top with a pretty Easter meadow. There’s also a very special surprise waiting to be revealed when the cake is cut, because a cute Easter bunny is hiding in the burrow under the meadow. But don’t worry, even though the recipe mentions “bunny dough,” we really don’t hurt any animals here…
Ingredients
For 1 loaf pan measuring 20 x 9 cm (top dimensions 22 x 11 cm)
Für den „Hasen-Teig“
- 50 g cornstarch
- 50 g flour
- 1/2 tsp baking powder
- 1 tsp vanilla sugar
- 1 pinch salt
- 15 g neutral vegetable oil (e.g., canola oil)
- 70 ml mineral water
- 20 g iChoc White Vanilla
Für den Schoko-Teig
- 275 g Mehl
- 10 g Backpulver
- 50 g Backkakao
- 100 g brauner Rohrzucker
- 1 Prise Salz
- 70 g neutrales Pflanzenöl (z. B. Rapsöl)
- 125 ml Sojadrink
- 220 ml Mineralwasser
Für die Matcha-Dekorcreme
- 60 g iChoc White Vanilla
- 1 tsp matcha powder
- 70 g soy whipped cream
- 1 Pck cream stabilizer
Außerdem
- etwas Matcha powder (optional)
- some sugar pearls
- small wooden skewers or meat skewers
- 1 Bunny cookie cutter (5 cm)
Für die Dekor-Eier
- 45 g Raw marzipan (for 9 eggs)
- 1 - 2 tsp Fruit powder (e.g., blueberry)
- some lemon juice
- some icing sugar
How to make it
1. For the “rabbit dough,” chop or grate the chocolate very finely.
2. Mix the cornstarch, flour, baking powder, vanilla sugar, and salt in a bowl. Now add the oil and mineral water alternately and stir with a whisk to form a smooth batter. Finally, fold in the chocolate.
3. Place the dough on a baking sheet lined with parchment paper and use a dough scraper to smooth it out to a size of about 15 x 20 cm.
4. Bake in a preheated oven on the middle rack at 190 °C top/bottom heat for approx. 10 minutes. Remove from the oven and allow to cool completely.
5. Now cut out small bunnies from the cake using the mold. Place them close together to minimize waste.
6. Now prepare the chocolate batter. To do this, mix all the dry ingredients in a large bowl. Then alternately add oil, soy milk, and mineral water and stir with a whisk until smooth.
7. Grease the loaf pan, pour in some chocolate batter (2–4 tablespoons, depending on where you want the bunnies to be) and smooth it out. Starting in the middle, place the bunnies close together in even rows in the batter.
8. Now carefully pour in the remaining chocolate batter with a tablespoon, first around the edges, then on top. Be careful not to let the bunnies slip.
9. Bake the cake in the preheated oven on the middle rack for about 1 hour. Remove from the oven and allow to cool slightly. Then remove from the pan and allow to cool completely on a wire rack.
10. Now prepare the paint for the decorative eggs:
Option 1: For evenly colored eggs, place the fruit powder in a small bowl. Add a few drops of lemon juice so that the powder just dissolves. Depending on the desired intensity, add some of it to the raw marzipan mixture and knead it in. Remove the moisture by adding a little powdered sugar.
Option 2: For lightly marbled eggs, knead in the fruit powder without adding lemon juice.
11. Form small eggs weighing 5 g each and place them on small wooden skewers or roulade needles.
12. Melt 60 g of iChoc White Vanilla in a double boiler. Use a small wooden skewer to paint the marzipan eggs.
13. Whip the soy cream together with the cream stiffener. Stir 1 teaspoon of matcha tea powder into the remaining melted chocolate, add to the cream and whip again vigorously.
14. Fill a piping bag fitted with a star tip with the matcha decorating cream and pipe the “lawn” onto the cold cake. You can also use different tips to achieve an even more striking result.
15. For the final decoration, optionally sift some matcha tea powder over the “Easter meadow.” Then stick the marzipan eggs into the “meadow” and decorate with sugar pearls as desired.
This recipe was created in collaboration with Kati Neudert. The passionate hobby baker and full-time photographer has already published two baking books (Klassiker vegan backen and Basic Backen Vegan) and inspires us with her creations on her blog vegan-zu-tisch.de.