Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.3 from 74 reviews
  • Author: admin
  • Prep Time: 30 minutes
  • Cook Time: 35 minutes
  • Total Time: 2 hours 30 minutes
  • Yield: 15 servings
  • Category: Dessert
  • Method: Baking
  • Cuisine: Vegan Western
  • Diet: Vegan

Description

This vegan Easter Egg Cake is a decadent chocolate cake layered with vegan strawberry Italian meringue buttercream and topped with a luscious coconut milk chocolate ganache drip. Perfect for celebrating Easter or any special occasion, this cake features moist chocolate sponge made with non-dairy milk and coffee, decorated with vegan Easter eggs and mini eggs for a festive touch.

Ingredients

Scale

Cake

  • 280 g plain flour
  • 250 g soft brown sugar
  • 80 g Dutch-processed cocoa powder (or unsweetened dark cocoa powder)
  • 2 ½ teaspoons baking powder
  • 1 teaspoon baking soda
  • ¼ teaspoon sea salt
  • 236 ml soy milk (or other non-dairy milk)
  • 2 teaspoons apple cider vinegar
  • 2 teaspoons vanilla extract
  • 100 ml sunflower oil (or light olive oil or rapeseed oil)
  • 200 ml hot strong coffee

Buttercream

  • 1 batch vegan strawberry Italian meringue buttercream

Ganache Drip

  • 100 g chilled full-fat canned coconut milk
  • 50 g vegan dark chocolate

Decoration

  • 1 medium or large vegan Easter egg of choice
  • 75 g vegan mini eggs

Instructions

  1. Preheat and Prepare Pans: Preheat your oven to 180°C (356°F). Line the base of three 6-inch cake tins with parchment paper circles and spray the sides with oil spray to prevent sticking.
  2. Mix Dry Ingredients: Combine plain flour, soft brown sugar, cocoa powder, baking powder, and sea salt in a large mixing bowl. Whisk together thoroughly and set aside.
  3. Make Vegan Buttermilk: In a jug, mix soy milk and apple cider vinegar and let sit for 10 minutes to curdle and mimic buttermilk.
  4. Combine Wet and Dry Ingredients: Add the vegan buttermilk, sunflower oil, vanilla extract, and hot coffee to the dry ingredients. Whisk carefully until combined, avoiding overmixing to keep the batter light.
  5. Bake the Cakes: Divide the batter evenly among the prepared cake tins. Bake for 30-35 minutes until a skewer inserted comes out clean. Allow cakes to cool in tins for 15-20 minutes, then turn out onto wire racks to cool completely. Refrigerate until ready to use, chilling for a few hours or overnight improves ease of decorating.
  6. Prepare Buttercream: Make your vegan strawberry Italian meringue buttercream according to your preferred recipe or package instructions.
  7. Make Ganache Drip: Chop the vegan dark chocolate and place it in a heat-proof bowl. Heat the coconut milk on medium heat until it just begins to simmer, then pour it over the chocolate. Let sit for 2-3 minutes before stirring gently until smooth and glossy. Allow to cool to room temperature (20-30 minutes) before using.
  8. Trim Cakes: Use a serrated knife to level the domed tops of the cakes to achieve even layers for stacking.
  9. Layer the Cake: Secure the first cake layer onto a turntable with a tiny bit of frosting. Spread a layer of buttercream on top with an offset spatula. Add the next cake layer and repeat the buttercream layer. Top with the final cake layer.
  10. Frost the Cake: Use the remaining buttercream to coat the sides and top of the cake evenly. Smooth with a cake scraper or spatula for a clean finish.
  11. Apply Ganache Drip: Pour the ganache over the top of the cake, gently nudging it over the edges with a spatula to create a drip effect down the sides.
  12. Decorate: Break the vegan Easter egg into 3-4 large pieces and arrange on top of the cake. Fill the hollowed egg pieces with vegan mini eggs for a festive presentation.
  13. Storage: Keep cake at room temperature if serving the same day. For later serving, store the cake in an airtight container in the refrigerator for up to 4-5 days.

Notes

  • Use Dutch-processed cocoa powder or high-quality unsweetened dark cocoa for deeper chocolate flavor.
  • The hot coffee intensifies the chocolate taste and keeps the cake moist.
  • Make sure the coconut milk is full-fat and well chilled for a creamy ganache.
  • Chilling the baked cakes before decorating prevents crumbling and makes layering easier.
  • You can substitute soy milk with other plant-based milks such as almond or oat milk.
  • The vegan strawberry Italian meringue buttercream can be made in advance and kept chilled.
  • For extra stability, assemble the cake on the day you plan to serve it or the night before.

Did you make this recipe?

Share a photo and tag us — we can't wait to see what you've made!

Find it online: https://safetydangerdefender.com/vegan-easter-egg-cake-with-strawberry-italian-meringue-buttercream-and-chocolate-ganache-drip-recipe/