Did I hear you say you wanted a show-stopping Easter dessert that caters for special diets and still appeals to the “don’t give me that healthy stuff” crowd?? (Yep, we have this issue at our get-togethers too!) Don’t stress, I’ve got ya covered! 😘
This gorgeously fudgy and decadent Chocolate Easter Egg Cake is perfect for catering for a wide variety of special diets. It’s gluten free, grain free and egg free, with dairy free and nut free variations. (Plus it has sneaky veggies in it – shhhh they’ll never notice the pumpkin or sweet potato if you don’t tell them.)
I tested it out on my unsuspecting visitors last Sunday and it was a big hit!
It’s super easy… here’s how.
1) Make a batch of my Pumpkin Brownie Pudding using either butternut pumpkin or orange sweet potato. Don’t use other kinds of pumpkin as it won’t taste as good as butternut. (Omit the peanut butter sauce unless you’d prefer that for the icing). Bake in a 20-22cm springform tin lined with baking paper for 30-35 minutes at 170C. (If you want to make a layer cake, make a double batch and divide between two tins.)
2) For the icing, you can either make a chocolate-honey buttercream as I did (see recipe below), or make this dairy-free Gooey Chocolate Icing. (Or use the peanut butter caramel sauce from the pudding recipes, as it spreads like icing once cool.)
3) Once you’ve iced the cake, decorate with edible flowers (I used miniature roses from the garden – only use flowers that are not poisonous and have not been sprayed with pesticides), add some halved Loving Earth Raspberry Mylk Eggs (or whatever choccy eggs you have), and some freeze-dried or fresh berries, then sprinkle over some bits of freeze-dried raspberries or raspberry powder.
I hope you love it!
Do you have some special Easter baking and treat-making planned this week? Keep an eye on my Instagram, Facebook and Telegram pages as I’ll be sharing lots more recipes which you can make for your Easter or Passover get-togethers!
Have a lovely long weekend. xxPrint
Chocolate-Honey Buttercream Icing
125g unsalted, cold butter, cut into cubes
125g raw honey
2 Tbsp cacao powder, or 1 1/2 Tbsp Dutch cocoa
1/4 tsp fine sea salt
1/2 tsp vanilla bean paste or extract
- Blend all ingredients in a Thermomix 10 sec/speed 5, or blend in a mixer or food processor on half speed, until creamy.
- Scrape down sides, insert butterfly whisk (or whisk attachment), and mix 1 min/speed 4 until mixture is very creamy and has a ‘whipped’ texture. Stop and scrape down side of bowl as needed.
- Spread on top of cake, making scallops with the knife. Decorate as above.
- Double this recipe if making a layer cake.
- Store cake in the fridge for up to 1 week, or freeze well-wrapped (iced, but without decorations) for up to 2 months.