Easter Bunny Cake

Easter Bunny Cake

It’s almost Easter! I decided to be very generous for this post. I have got two recipes for you! A super Easter bunny cake and a quick and easy lemon drizzle cake! Delicious! Let’s get cracking!


You will need:

8 inch round tins (2)

50g ground almonds

150g gluten free self raising flour (sainsburys)

50g coconut flour

30g rice flour

4 eggs

2 teaspoons baking powder

4 tablespoons greek yoghurt

2 lemons

1 capful vanilla essence

225g caster sugar

225g butter

For the buttercream filling and layer on the top of the cake:

2 oz butter

200g icing sugar

drop of milk

For the topping and decorations:

Mini Carrots or orange icing to make the carrots (Sainsburys)

White easy to roll icing

Green colourant or green icing

Pink colourant or pink icing

Gluten free chocolate easter eggs

Gluten free Nestle coco rice (sainsburys)

50g dark chocolate

knob of butter 

What to do:

1. Pre-heat oven to 160°C and line the baking tins with baking parchment.

2. In a bowl, beat the sugar and softened butter together.

3. Beat in the eggs.

4. Add in all the dry ingredients and beat on a low speed, then add in the lemon rind of 1 lemon, and then the juice of 2 lemons. Add in the vanilla essence and beat in well.

5. Add in the yoghurt and beat until the mixture is a pale yellow colour.

6. Divide the mixture into 2 baking tins.

7. Bake for 20-25 mins. Check that the cake is done by using the cake tester.

8. Leave to cool.

9. Make the buttercream filling. Beat all the ingredients together with spoon to form a paste. You could always make more buttercream if you like, or make a jam filling if you wanted. 

For the bunny decorations:

1.       For the green to cover the cake you can use green icing or green colourant mixed with the white. Using a rolling pin, roll out the icing so that it fits the cakes measurements.

2. Gently place the green icing over the cake, and use the back of a knife to smooth it around.

3. To make the bunny, roll out the white icing and form into a ball for the body, then make the feet and so on. For the flowers, you can really go to town if you have shape cutters, or you can create them yourself.

4. For the soil, in a pan, bring water to the boil, and melt some butter the chocolate together in the bowl along with the gluten free cocoa rice. Mix together. Once cool, add to the top of the cake.

5. Arrange the carrots in the soil and place some gluten free chocolate eggs or buttons at the bottom or the top of the cake.


You will need:

175g (6oz) unsalted butter, softened

175g (6oz) caster sugar

3 medium eggs (beaten)

3 lemons

125g (4oz) gluten free self raising flour

50g ground almonds

2 tablespoons live yoghurt

What to do:

1. Pre-heat oven to 160ºC (140ºC fan). Grease and line a 900g loaf tin with baking paper.

2. In a large bowl, with an electric whisk, beat together the butter and sugar until light and fluffy.

3. Gradually beat in the eggs, with the finely grated zest of two lemons and the juice of ½ a lemon.

4. Fold the flour and ground almonds and the natural yoghurt into the mixture and then spoon into the loaf tin.

5. Bake for 40-50 mins until cake tester comes out clean. Leave to cool.

6. For the icing, use the other half of the lemon juice and mix with icing sugar and water to create a paste and drizzle over the cake!



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