Easy Vegan Easter Dessert Cake with Pastel Buttercream
Have you ever wondered if a dessert can capture the essence of Easter while also being entirely vegan? Picture this: a moist, decadent cake adorned with delicate pastel buttercream, resembling an Easter egg – but entirely plant-based. Sounds like a challenge, right? Well, you’re in for a treat with this Vegan Easter Dessert Cake that’s perfect for your festive celebrations. You’ll be surprised to learn how simple and delicious this vegan Easter cake can be, without compromising on flavor or texture.
Easter is all about family, joy, and, of course, delightful treats. Whether you’re hosting a big gathering or looking for the perfect Easter dessert to enjoy with your loved ones, this vegan cake will be a showstopper. Not only will it delight your taste buds, but it also aligns with growing interest in plant-based eating, providing a cruelty-free twist to your traditional Easter dessert offerings.
Ingredients List
Making this vegan Easter dessert cake is a breeze with simple ingredients that you may already have in your kitchen. The vegan twist doesn’t sacrifice any flavor or texture; instead, it elevates the experience.
For the Cake:
- 2 cups all-purpose flour (feel free to substitute with gluten-free flour for a gluten-free version)
- 1 ½ cups granulated sugar (or coconut sugar for a healthier alternative)
- 1 tsp baking powder
- ½ tsp baking soda
- 1 cup unsweetened almond milk (or any plant-based milk you prefer)
- 1/2 cup vegetable oil (you can also use coconut oil for a richer flavor)
- 1 tbsp apple cider vinegar (helps activate the baking soda and makes the cake fluffy)
- 2 tsp vanilla extract (adds a lovely depth of flavor)
For the Pastel Buttercream:
- 2 cups powdered sugar
- ½ cup vegan butter (choose a high-quality vegan butter for the best taste)
- 2-3 tbsp unsweetened almond milk (or other plant-based milk)
- ½ tsp vanilla extract
- Pastel food coloring (optional, for the Easter vibe)
Optional for Decoration:
- Shredded coconut (for a ‘snowy’ look, resembling Easter egg decoration)
- Edible flowers (such as violets or pansies for a pop of color)
- Chocolate chips or cocoa powder (to make Easter egg-shaped decorations)
Timing
- Preparation time: 20 minutes
- Baking time: 35 minutes
- Cooling time: 1 hour
- Total time: 1 hour 55 minutes
This recipe comes together quickly, with the baking process only taking 35 minutes. Once the cake is done, let it cool for about an hour before frosting, which helps ensure the buttercream doesn’t melt.
Step-by-Step Instructions
Step 1: Preheat the Oven and Prepare the Cake Pans
Start by preheating your oven to 350°F (175°C). Grease and line two round 8-inch cake pans with parchment paper for easy removal after baking. This ensures your cake doesn’t stick and stays perfectly shaped.
Step 2: Mix the Dry Ingredients
In a large bowl, combine flour, baking powder, baking soda, and sugar. Whisk them together until the dry ingredients are evenly distributed.
Step 3: Mix the Wet Ingredients
In a separate bowl, whisk together the almond milk, vegetable oil, apple cider vinegar, and vanilla extract. The vinegar will react with the baking soda to give the cake a fluffy texture, so don’t skip this step!
Step 4: Combine Wet and Dry Ingredients
Slowly pour the wet ingredients into the dry ingredients and stir until just combined. Avoid overmixing to prevent a dense texture. The batter should be smooth but slightly thick.
Step 5: Bake the Cake
Pour the batter evenly into the prepared pans. Bake for 30-35 minutes, or until a toothpick inserted into the center of the cakes comes out clean. Allow the cakes to cool in the pans for about 10 minutes before transferring them to a wire rack to cool completely.
Step 6: Prepare the Buttercream
While the cake is cooling, prepare the pastel buttercream. Beat the vegan butter in a bowl until creamy. Gradually add the powdered sugar, followed by the almond milk and vanilla extract. Continue beating until smooth and fluffy.
Step 7: Color the Buttercream
If you’d like to add some Easter flair, divide the buttercream into small bowls and add a few drops of pastel food coloring to each. Mix until you achieve the desired colors, such as soft pink, lavender, or mint green.
Step 8: Frost the Cake
Once the cakes are completely cool, place one layer on a serving platter. Spread a generous amount of buttercream on top, and then place the second cake layer on top. Use the remaining buttercream to cover the top and sides of the cake. You can smooth it out or create decorative swirls for extra flair.
Step 9: Decorate (Optional)
Sprinkle shredded coconut on top for a snowy effect or add edible flowers and chocolate decorations for a more festive touch.
Nutritional Information
This vegan Easter dessert cake is not only delicious but can be a lighter option compared to traditional cakes. Here’s a quick breakdown of the nutritional content:
- Calories: 350 per slice
- Fat: 18g
- Carbohydrates: 46g
- Fiber: 2g
- Protein: 3g
- Sugar: 30g
Table of Calories per Person
| Serving Size | Calories | Fat (g) | Carbs (g) | Protein (g) | Sugar (g) |
|---|---|---|---|---|---|
| 1 Slice | 350 | 18 | 46 | 3 | 30 |
Healthier Alternatives for the Recipe
Looking to make your Easter cake a little lighter or fit more dietary needs? Here are some ideas:
- Sugar-free version: Swap out the granulated sugar for stevia or erythritol to make the cake sugar-free.
- Gluten-free: Substitute the all-purpose flour with a 1:1 gluten-free flour blend to accommodate those with gluten sensitivities.
- Coconut-based: For a richer coconut flavor, replace the almond milk with coconut milk and use coconut oil instead of vegetable oil.
These swaps help make the cake suitable for a variety of dietary preferences while still maintaining its rich flavor and fluffy texture.
Serving Suggestions
This Vegan Easter Dessert Cake is perfect for any Easter table, but here are a few creative ways to serve it:
- Mini Cakes: Bake the cake in muffin tins to create individual-sized servings that are perfect for an Easter brunch or picnic.
- Ice Cream Pairing: Serve with a scoop of vegan vanilla or coconut milk ice cream on the side for an extra indulgent treat.
- Fruit Toppings: Top each slice with fresh berries like raspberries or strawberries for a light, refreshing contrast to the richness of the cake.
Common Mistakes to Avoid
- Not Cooling the Cake Completely: If you frost the cake while it’s still warm, the buttercream will melt. Always let the cake cool completely.
- Overmixing the Batter: Overmixing can cause a dense texture. Mix just until combined for a light, airy cake.
- Underbaking: Make sure your cake is baked all the way through. If it’s underbaked, it will collapse once cooled.
Storing Tips for the Recipe
- Leftovers: Store any leftover cake in an airtight container at room temperature for up to 3 days, or refrigerate it for up to a week.
- Freezing: If you want to store the cake for a longer period, wrap it tightly in plastic wrap and freeze for up to 2 months. Just let it thaw at room temperature before serving.
Conclusion
This Vegan Easter Dessert Cake with Pastel Buttercream is an easy and delicious way to celebrate Easter with a plant-based twist. The cake is light, fluffy, and decorated with vibrant pastel buttercream, making it the perfect treat for any Easter gathering. Try it out and let us know what you think – your taste buds will thank you! Don’t forget to share your feedback in the comments and subscribe for more tasty recipes.
FAQs
Q1: Can I use a different type of plant-based milk?
Yes, almond milk works well, but feel free to use coconut milk, soy milk, or oat milk based on your preference.
Q2: Can I make this cake ahead of time?
Yes, you can bake the cake up to 2 days in advance and store it in an airtight container at room temperature. Frost just before serving.
Q3: How can I make this recipe nut-free?
You can substitute the almond milk with rice milk or oat milk, and use vegetable oil instead of coconut oil.
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good for a nice dinner
nice
