My gluten free, dairy free and vegan Easter chocolate cake is rich and fudgy, topped with a chocolate buttercream and homemade chocolate caramel eggs. If you do make this delicious Easter cake I’d love to see, don’t forget to tag me in your photos over on social media!
Frequently asked questions
Which baking tin do you use for the cake?
To make this cake you will need a standard 9 inch loose bottomed cake tin, you can purchase one by clicking here.
Which coconut milk do you use for the caramel egg filling?
For this recipe any tin of full fat coconut milk will work (make sure to use a full fat tin and not a light version). Use the whole tin, including the hard part at the top and the liquid part at the bottom.
Which butter do you use for the the chocolate buttercream?
I use the Stork ‘perfect for baking’ 250g gold packet butter which is naturally dairy free and available in most major UK supermarkets. If you can’t get hold of this butter, it’s always best to use a hard dairy free butter block instead of a soft spread for a dairy free buttercream as soft spread can sometimes cause the mixture to curdle. Note: This is the only Stork butter that doesn’t contain milk so be careful to pick up the right packet.
1/4teaspoon xanthan gum (omit if your flour blend already contains this)
90glight brown sugar
400mldairy free milk
2teaspoonsapple cider vinegar
For the chocolate buttercream
150gdairy free butter block
For the caramel eggs (You will need an egg mould for this part, see FAQs)
Melt the dairy free chocolate and pour a small amount into each of your egg moulds, using a spoon to press it up the sides. Place the moulds in the fridge to set while you make the caramel sauce.
Add the coconut milk (the whole tin including the hard part & liquid part), light brown sugar and vanilla extract to a saucepan on a medium heat. Stir until it comes to a boil and then continue to stir for around 20 minutes afterwards until it has thickened slightly and is a dark brown caramel colour. Take off the heat and set aside to cool slightly.
Once cool, pour a small amount of the caramel sauce in the chocolate eggs and place back in the fridge.
For the chocolate cake
Pre heat your oven to 180°C and grease and line a standard 9 inch loose bottomed cake tin.
In a large bowl combine your gluten free self raising flour, baking powder, xanthan gum, sea salt, caster sugar, light brown sugar and cocoa powder and mix well until fully combined.
Add your dairy free milk to a saucepan and heat on the hob on a medium heat until it starts to simmer. Remove from the heat and stir in your apple cider vinegar, vegetable oil and vanilla extract. Mix until combined.
Gradually whisk your wet ingredients into your dry ingredients until the mixture is smooth. Pour the mixture into your lined baking tin and bake in the centre of the oven for around 50 minutes, or until a skewer comes out clean.
Remove from the oven and leave to completely cool on a wire rack.
For the buttercream
Make the buttercream by beating butter with an electric whisk until soft. Gradually add icing sugar and cocoa powder, continuing to beat for up to 5 minutes until combined and creamy.
Spread the buttercream generously on the top of the cake and smooth with a knife.
Remove the caramel eggs from the fridge and carefully remove them from the moulds. Decorate the top of the cake with the eggs.
*I also decorated my cake with Free From egg and bunny chocolates I picked up in Asda.
I absolutely love seeing what you’ve created, so if you do make this recipe (or any other recipe from my website) don’t forget to tag me over on my social media pages @glutenfreealice and use the hashtag #glutenfreealice
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