TEAL

How to make a Double Chocolate Easter Cake & Bunny Cupcakes

2D293E2D-4E57-475F-9326-82674A404541.jpg

4 April 2021, 05:45:18

Here are two decadent allergy friendly recipes that will feed your chocolate craving and add to the sense of occasion at Easter. Double Chocolate Easter Cake You Will Need For the cake: 250ml of your favourite milk (we like rice milk!) 110ml Vegetable Oil (or 100g melted coconut oil) For the icing: 130g Icing Sugar (or powdered coconut sugar) 3 Heaped tbsp Creative Nature Cacao Powder 80g Dairy Free Spread Milk (optional) How to Make this Delicious Double Chocolate Easter Cake Preheat oven to 180 degrees Celsius Gracefully pour all the ingredients into a mixing bowl give it a good stir. Feel free to dance, sing and make merriment during this all-important stage, just try to keep the mess to a minimum! For a single layer cake, pour into an 8 inch (20cm) greaseproof cake tin. For a double layered cake, pour into two 4-inch greaseproof cake tins. Easter Bunny Cupcakes Here's what you will need 100g Dairy Free Spread 2 Large Bananas (or 3 ‘flax eggs’) Splash of Vanilla (optional) Here's how you make these Easter Bunny Cupcakes Preheat oven to 180°C/400°F/Gas Mark 6. Elegantly throw all ingredients in a mixing bowl and get stuck in with a wooden spoon, mixing until smooth. Add a splash of water if the mix seems dry. Spoon the yummy mixture into silicone muffin cases, whilst humming your favourite tune. Bake for about 25 mins, until lovely and brown on top. Allow to cool and top with butter cream icing, and chocolate Easter bunnies Exclusive Membership Offer Why not use your Teal Discount with your membership to save on baking mixes from Creative Nature. If you're not a member yet, take advantage of the Bundle Plan with Creative Nature which is full of goodies for you.