This Easter Egg Nest Mud Cake will make your family want more!
Easter is almost here! For a deliciously dairy-free chocolate treat why not try making this Easter Egg Nest Mud Cake recipe from Califia Farms and The Nourished Chef! It’s one the whole family will love.
Preheat oven to 175C. Line 2 x 20cm round springform cake tins.
To a bowl, add the vanilla oat milk and vinegar. Set aside for 5 minutes. Add the coconut oil and mashed banana. Using a hand or stand mixer, beat until foamy. Set aside.
Into a second bowl, sift all the remaining dry ingredients. Slowly add the wet mixture while beating. Beat until no large lumps remain. Divide batter evenly between cake tins. Bake for 25-40 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.
Meanwhile, for the frosting, beat all ingredients until light and fluffy, adding the powdered sweetener in small amounts. If too thick, add more vanilla oat milk. If too thin, add more cocoa powder.
Generously layer a thick serving of frosting between the top and bottom cake layers, the on top. Scatter your favourite dairy-free Easter eggs and treats. Enjoy!
Ingredients
Directions
Preheat oven to 175C. Line 2 x 20cm round springform cake tins.
To a bowl, add the vanilla oat milk and vinegar. Set aside for 5 minutes. Add the coconut oil and mashed banana. Using a hand or stand mixer, beat until foamy. Set aside.
Into a second bowl, sift all the remaining dry ingredients. Slowly add the wet mixture while beating. Beat until no large lumps remain. Divide batter evenly between cake tins. Bake for 25-40 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.
Meanwhile, for the frosting, beat all ingredients until light and fluffy, adding the powdered sweetener in small amounts. If too thick, add more vanilla oat milk. If too thin, add more cocoa powder.
Generously layer a thick serving of frosting between the top and bottom cake layers, the on top. Scatter your favourite dairy-free Easter eggs and treats. Enjoy!
About The Nourished Chef
The Nourished Chef (Clarissa Kocovski) has been curating and recipe developing low carb, gluten and dairy free recipes for the last six years. Recently she has been inspired to embrace plant-based living and has adapted this philosophy throughout her recipes. Long-term sustainability is something she’s very passionate about and working with the power of plants in her kitchen has been an eye-opening journey. She hopes by showcasing the true ingredients she uses and sharing her recipes will educate and inspire home cooks. Follow her Instagram here: @thenourishedchef
Check out this Sprinkle Cake with Easter Decorations by Ed Halmagyi!
