This delicious vegan Easter chocolate cake with caramel eggs is rich in chocolate flavour and made only with simple ingredients that you can find in your cupboard or fridge. This Easter cake recipe is easy and also fun to make with your kids and family over the Easter weekend.
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Easter is almost there! Are you excited to celebrate with delicious Easter cakes and food? Because I am! That’s why I made this delicious Easter chocolate cake with caramel eggs. Doesn’t it look marvellous?
The cake is super rich in chocolate flavour, healthier than store-bought chocolate cake and oil-free with smooth chocolate ganache and a cute chocolate nest with caramel eggs in it.
All the elements of this cake are made with simple ingredients and very easy to make. Making the caramel eggs and the nest is also a fun part of this recipe as well as decorating with them!
Also, this vegan easter chocolate cake is a great recipe to make for Easter as well as any other occasion. You can make the eggs into little balls to decorate the cake for a birthday party, house warming party, outdoor garden lunch, picnic… It’s a brilliant chocolate cake recipe to have on your home baking list!
My first Easter chocolate
The very first time I went to London was in early April, I remember that Easter was my first event to celebrate overseas. I didn’t know anything about Easter until my homestay family gave me a huge bunny-shaped Easter chocolate. It was so yummy and I loved the idea that people celebrated a Sunday with chocolates, because that’s me eating chocolates all day without needing any excuse not to!
We’re still going through restrictions of covid around the world which is a shame that we can’t get together for Easter Sunday like we always do, but we can still celebrate while staying home with delicious treats and food!
My determination to create an Easter recipe
I was determined and planing to make an Easter recipe for this year’s Easter after launching The Chestnut Bakery officially on the 1st of May last year. I wanted to make something with egg chocolate so I ordered a chocolate egg mold. And the purchase confirmation message on the screen went like this – Thank you for your order! Your order will be arriving between the 3rd ~ 12th April!
S**t really?! That’s THE Easter weekend!! THE EARLIEST!! Are you telling me to make an Easter recipe without an egg mold?!
Was my reaction, as you can imagine. I went to nearby shop in desperation, only to find non of them had an egg mold. I panicked a good minute but girl needs to get this done! Create a recipe with Easter eggs! I can do this! And it’s this kind of time where you really work your brain and get better at creating.
And I came up with an idea to make Easter eggs without an egg mold! Ta-da. I also improvised making a chocolate nest with a method that popped into my head which I had never tried before, and it worked! I was so proud that I put together this seemingly complicated recipe in a way that’s quite simple, easy, fun, and most importantly, delicious.
What we need for this vegan Easter chocolate cake with caramel eggs recipe
I used ingredients that are easily accessible to most of us either in local supermarkets or online. Here is a round-up of the ingredients we are using to make this recipe.
For the cake
I used regular plain white flour for this recipe. You can also use 1:1 gluten-free flour to make it gluten-free or wholemeal flour to make it more wholesome. I recommend you to use plain flour if you are new to baking or baking with kids, because it’s easy to bake with and most likely gives you great result in texture.
Corn flour is said to create tender texture in cakes and it also acts in place of eggs as a bonding agent in vegan baking. I also find that cakes with corn flour is softer and more moist.
I used brown sugar alone in this vegan Easter chocolate cake recipe. It’s rich in flavour and creates a softer texture in baking goods than white sugar. You can use light brown sugar or dark brown sugar in this recipe, whichever you prefer. Dark brown sugar is richer in flavour so if you are going for it, use dark brown sugar!
The cake is oil-free. I used almond butter in place of butter to make it healthier. I used my homemade almond butter in this recipe but if you are using store-bought almond butter make sure to use one that is made of only almonds with no added sugar and salt for the best result!
Cacao powder is purely made with cacao alone with no other ingredients or additives. There are cacao powders that are light or dark in colour, and I like using cacao powder that is dark and rich in cacao flavour in my chocolate recipes for its chocolatiness.
I mixed soy milk and apple cider vinegar to make vegan buttermilk. Vegan buttermilk is perfect for a lot of vegan baking goods, it creates a soft texture and helps raise cakes or muffins. Don’t be afraid to use apple cider vinegar, you won’t taste it in the cake at all!
For the chocolate ganache and nest
Vegan milk chocolate
Vegan milk chocolate is the main ingredient for the chocolate ganache and the nest. Dark chocolate should work for this recipe too but the taste of the final product will be more bitter and less sweet.
Soy cream is used in the chocolate ganache. You can also use other plant creams such as oat cream etc. if you prefer.
For the caramel eggs
Date caramel is the base for the caramel eggs. I used medjool dates, they are big, juicy and super caramelly so perfect to make caramel eggs.
I blended dates and almond butter in a food processor to make the mixture for the caramel eggs. You can also use other types of nut butter if you like such as peanut butter or hazelnut butter.
How to make this vegan Easter chocolate cake
This recipe is quite simple to make. There are some steps to take to make each parts of this Easter cake but don’t be intimidated, we’ll walk through this together!
I like to use methods that are beginner-friendly and easy to follow whenever possible, and making this chocolate cake can’t be any easier. First, you need to mix very thoroughly the dry ingredients with a whisk, then combine with the wet ingredients and mix until it makes a batter. The cake part is as easy as this!
The chocolate ganache
I used vegan milk chocolate I got from my local supermarket. I can’t even express in words how happy I am every time I discover new plant-based ingredients and food in my local supermarkets! I first melted the milk chocolate over hot water, then added room temperature soy cream and stirred until it becomes thick and smooth. That’s everything you need to do to make chooclate ganache!
The chocolate nest
The chocolate nest is made only with vegan milk chocolate. How to make it into nest shape is quite simple. First I melted the vegan milk chocolate, then poured it into a large bowl with ice-cold water with ice cubes in. The chocolate will harden as soon as it goes into the ice-cold water creating random shapes that resemble a bird nest.
The caramel eggs
The making of the caramel eggs is as easy as the rest of them. All you need to do is blend dates and almond butter in your food processor until they are crumbly, then roll an egg with your hands. Rolling them is super fun and if you are making this Easter cake with kids I’m sure they will love making them!
To assemble, top the cake with ganache, make a nest with the chocolate nest and place the caramel eggs in the middle.
Tips to making this easter cake
Here are some tips to make this recipe!
No over mixing
When mixing the dry mixture and the wet ingredients for the cake, be careful not to over mix the batter! Over mixing develops gluten in the batter, which makes the texture of the cake tough. To avoid this, use a large wooden spoon to mix instead of a whisk, and mix very gently with a cutting motion.
Use room temperature soy cream
When making the ganache, use soy cream that is room temperature. This is because of the nature of chocolate. Chocolate hardens when mixed with something cold, and becomes difficult to mix. Using room temperature soy cream ensures the chocolate is smooth when mixing, resulting smoother ganache texture.
Pour melted chocolate from high
Pouring melted chocolate from high level into ice-cold water creates thinner and better looking chocolate nest. If you pour it close to the water the chocolate nest will be thicker and will not create good shapes. Also, use a pouring cup as well if you have it like the one in the picture above, it creates thinner line of chocolate which creates the nest like shapes.
No soaking dates
You don’t have to soak your dates in water in advance to make the caramel eggs. The caramel egg mixture should be crumbly rather than doughy, so put medjool dates in your food processor just as they are. It might look too crumbly in the food processor but once you roll it between your hands it will make nice little eggs. Doughy mixture is too sticky to make nice and shiny caramel eggs, so if your mixture tuned out too sticky, try adding a table spoon or two of either quick oats, almond flour or coconut flour to firm the mixture up a little.
Q and A
Can I make this vegan Easter chocolate cake gluten-free?
Yes, you can make this recipe gluten-free by swapping the regular flour with 1:1 gluten-free flour! The texture will be slightly denser I would say, but it’s as delicious.
Can I use vegan butter instead of almond butter?
You can use vegan butter instead of almond butter if you prefer. Use the same amount of melted vegan butter, it will make a lovely cake batter too. Other substitute for almond butter would be coconut oil or vegetable oil with neutral flavour such as canola oil.
Can this recipe be nut-free?
If you are avoiding nuts, you can swap the almond butter in the cake with either coconut oil, melted vegan butter, or vegetable oil. For the almond butter in the caramel eggs, I haven’t tried it with other ingredients but I imagine shredded coconuts or oats would be a good substitute.
How to store this easter cake
If you happen to need to store this Easter cake, which I doubt that it would happen, you can put slices in an airtight container and store in the fridge for up to 2-3 days.
I recommend eating the cake within 2-3 days but if you want to store it for a longer period of time, You can also put it in a freezer friendly airtight container and store in the freezer for up to 2-3 months. Defrost the cake completely before serving.
You will LOVE this vegan Easter chocolate cake because it’s:
– full of chocolate flavour
– rich in texture
– healthier than store-bought chocolate cakes
– fun to make
Want more recipes like this?
Try my other delicious cake and dessert recipes you might enjoy!
- Baked cheesecake – gluten-free
- Chocolate sheet cake
- No bake peanut butter pie – gluten-free
- Carrot cake with cream cheese frosting
- Victoria sponge cake – gluten-free
Please leave a comment and rate this recipe in the comment section below if you like this vegan Easter chocolate cake! Let me know and tag me @thechestnutbakery on Instagram too. Thank you for making my recipe, friends!Print
Useful kitchen tools for this recipe
I used a 16cm wide cake tin to make this vegan Easter chocolate cake! This comes with 3 cake tins ranging from 12cm ~ 18cm.
I use this KitchenAid food processor for most of the recipes I call for a food processor.
This blend dates and almond butter very well and it’s easy to use too. You can also choose your favourite colour, mine is white!
Having a double boiler is handy when it comes to melting chocolate for baking. A double boiler like this will do a great job!