Mom’s 🐰Bunny🐰 Cake
April 20, 2019
Easter is like Christmas but with pastels! Well, in a secular sense… Easter used to be one of my favorite holidays as a child. For one, my Mom made thee best easter baskets for us, including two of my all-time favorite confections: Cadbury Cream Eggs and Peeps. She also made this bunny cake that is seared into my memory. I thought it was magically clever. This year, with some downtime before my spring break travel, I wanted to replicate my Mom’s bunny cake–vegan style of course. And I wanted my sister and me to do a redux on this picture.
Mom’s 🐰Bunny🐰 Cake (adapted from VCTOTW)
Buttermilk:
2 cups soy milk, room temperature
2 teaspoons apple cider vinegar, room temperature
Dry:
2 and 1/2 cups all-purpose flour
4 Tablespoons cornstarch
1 and 1/2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
Wet:
3/4 cup Earth Balance, room temperature
1/4 cup coconut oil, room temperature
1 and 1/2 cups sugar
1 and 1/2 Tablespoons vanilla extract
Decorations:
Vegan licorice
Vegan gumdrops
Vegan M&M-style candies
1-Preheat oven to 350. Prepare two 9″ inch cake pans with parchment rounds and coconut oil cooking spray. I also used cake bands which helps avoid high-rise centers, the cake beer bellies.
2-Whisk apple cider vinegar and soy milk in a measuring cup and set aside for curdling.
3-Sift all the dry ingredients into a large bowl and mix.
4-In another bowl use a handheld mixer to cream Earth Balance, coconut oil and sugar until combined, light and fluffy. Don’t over beat.
5-Beat in vanilla until combined, then alternate beating in dry and wet. Scrape sides and don’t over beat.
6-Divvy up batter between prepared pans. I used a digital scale to get even layers.
7-Bake for 25-30 minutes until golden brown. Remove from oven and let sit 10 minutes in the pan on a wire cooling rack.
8-After 10 minutes, loosen sides of cake with a utensil. And flip out gently onto a wire cooling rack. Carefully remove parchment round and place another wire rack on tip, flipping it to cool upright. Repeat with the second layer and let cool completely.
9-Cut one of the cakes in half. Position cake pieces on top of a foil-lined baking sheet.
Frosting:
1/2 cup vegetable shortening
1/2 cup Earth Balance
1/2 cup coconut oil, room temperature
4 and 1/4 cups powdered sugar, sifted
2 and 1/4 teaspoons vanilla extract
1/4 cup plus 2 Tablespoons soy milk
1-Cream all fats together until fluffy and combine.
2-Add in sugar in three batches, incorporating well.
3-Add in soy milk and vanilla. and whip for a good 5-7 minutes.
4-Frost the bunny head and let it set in the refrigerator for a bit.
5-Assemble the adorable face and admire its cuteness.
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