CHOCOLATE PEANUT BUTTER EASTER CAKE

CHOCOLATE PEANUT BUTTER EASTER CAKE

For the cake -

  • 1 x pack Superfood Bakery Chocolate Cake Mix

For the chocolate frosting - 

  • 250g dairy-free soft cheese

  • 2 scoops vegan chocolate protein powder

  • 4 tablespoons cocoa powder

  • 3 tablespoons maple syrup or Sweet Freedom 

For the chocolate eggs - 

  • 150g dark chocolate, broken into pieces

  • 2 tablespoons coconut oil

  • ½ can butter beans or chickpeas

  • 2 tablespoons smooth nut butter

  • 4 tablespoons maple syrup

  • 1-2 tablespoons almond milk

  • 1 teaspoon vanilla extract

  • 2 tablespoons coconut flour

For the peanut butter balls - 

  • 4 tablespoons smooth nut butter

  • 4 tablespoons maple syrup

  • 2 scoops vegan vanilla protein powder

  • 2 tablespoons coconut flour

To decorate -

  • Melted dark chocolate to drizzle

  • Cacao nibs

Get making!

  1. Make the cake according to the instructions. Once baked, leave to cool and pop onto a wire rack.

  2. Meanwhile beat together the frosting ingredients until thick and smooth and chill in the fridge until needed.

  3. Make the chocolate eggs: Melt the chocolate and coconut oil. Grab a silicone Easter egg mould and spoon in some of the chocolate to cover the base and sides. Freeze for 10 minutes, then spread a little more chocolate around the sides and quickly return to the freezer. Blend the chickpeas/butter beans, nut butter, maple syrup, milk, vanilla and coconut flour until thick and smooth. Divide into 6 pieces, roll into balls and place in the middle of the firmed up chocolate. Spoon over the remaining melted chocolate to cover each and freeze for 1 hour then keep in the fridge.

  4. Make the peanut butter balls: Mix together the ingredients to combine then divide into 8-9 pieces, roll into balls and chill in the fridge for 30 minutes.

  5. Once the cake has cooled, spread the chocolate frosting over the top of each cake to cover. Place one on top of the other. Decorate the top cake with a couple of the eggs, arrange the peanut butter balls around, drizzle with melted chocolate and sprinkle over cacao nibs. Now slice and enjoy! 

chococlate gluten free easter cake

Recipe by @Spamellab