Super Fluffy Chocolate Easter Bunny Cake - FOOD PHOTO SHOOT + 85,000 Steem Power

[gringalicious]

Who's excited about Spring finally arriving? I know I am!

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.

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 it!

Super Fluffy Chocolate Easter Bunny Cake

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

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.

ALL CONTENT IS MINE AND ORIGINAL! All of these food photos were taken with my Nikon D750 and my favorite Lens, the Nikon AF-S FX NIKKOR 50mm f/1.8G. You can find out more in my INTRO POST.

Also, a huge shoutout to @rigaronib for designing my logo!

If you're looking for more recipes check out some of my other recent posts!

1. Quinoa + Roasted Veggie Salad + Lemon Tahini Sauce
2. 4-Ingredient Chocolate & PB Cereal Bars
3. Homemade Sushi Made with Black Rice
4. Pistachio, Maple, & Almond Baklava
5. Breakfast time! Berry loaded oats

Goal of 85,000 Steem Power Reached Today

Comments

[gritata]

Your cake is one of the best sweets I have ever seen! My daughter likes chocolate rabbits) After your post I want to make some cupcakes with such chocolate bunnies... Thanks for a good idea!

[gringalicious]

I'm so glad I inspired you! Thanks!

[safetony]

Looking chocotastic loving your work :)

[gringalicious]

I'm so glad you enjoy it!

[thatkidsblack]

That's a wild milestone you touched. Congrats on that, hope the cake is a nice icing for the celebration..!

[gringalicious]

Thanks, it's so kind of you to say so.

[dsspater]

so yummy ...loving your work

[gringalicious]

Thanks! I really appreciate it.

[sjarvie5]

Oh that is a a cute cake. Looks so good.

[nordinalthaus]

SUPER! 🌟

[gringalicious]

I'm so glad you enjoyed this post!

[gringalicious]

I really appreciate it! Thanks!

[steem-plus]

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[blazing]

Now that is made with love love and love looking so amazing :D

[gringalicious]

Thank you so much. I'm always glad to share!

[kiwideb]

Moist is a wonderful word! I don't know why it gives people the ick. Moist. Moooiiiist. Moooooiiiiissssssttttt....