Vegan Easter Bunny Trifles

These vegan Easter bunny trifles are cute as a button, so delightful to eat and great fun to make!

With layers of fluffy vegan sponge cake, fresh raspberry jam, and vegan whipped cream topped off with the most adorable sweet bunny, they taste every bit as good as they look!

You’ll need:

For the vanilla bunny cakes:

120g plain all-purpose flour
100g sugar
1½ tsp baking powder
160g dairy-free milk
65g vegetable oil such as sunflower or rapeseed
1 tsp vanilla extract
1 tsp vinegar apple cider or white

For the raspberry jam:

130 g raspberries – fresh or frozen and defrosted
1 Tbsp white chia seeds sweetener to taste

To decorate:

100g vegan white chocolate
1 tsp coconut or regular oil
4 small vegan chocolate chips
3 vegan marshmallows
3 tsp sugar
Pinch of beetroot powder or pink food colouring to colour
30g desiccated coconut
500ml whipped dairy-free cream or dairy-free yoghurt
50g fresh strawberries sliced

Here’s how:

For the bunny cakes:

Preheat the oven to 180°C/Gas Mark 4.
Place a 7cm (3in) semi-spherical silicone mould on a baking tray. Alternatively, grease a standard muffin/cupcake tray.
Add all the dry ingredients to a small mixing bowl. Whisk until there are no lumps. Add all the wet ingredients and mix until just combined.
Divide the cake batter into the moulds/ tray. This recipe makes around six small cakes, which will be mostly crumbled.
Bake the cakes for 15 minutes or until you can insert a skewer into the middle of one and it comes out clean.
Allow the cakes to completely cool.
If you used a muffin tray, pick two muffins and either: use the top rounded surface as the bunny head; or carve the bottom of the muffin with a knife to make a round bunny head.
When you’ve selected/shaped two round cakes, crumble the remaining cakes. Set aside.

For the raspberry jam:

Add all the ingredients to a small bowl.
Mash the berries with the back of a fork until they’re completely broken down. Mix the ingredients together until combined.
Set aside for 5-10 minutes or until thickened.

To decorate the bunnies:

Mix the sugar and beetroot powder or food colouring in a small bowl. If needed, add more powder/colour to achieve a pastel pink colour.
To make the bunny ears, cut the marshmallows diagonally in half. Dip the sticky side of the marshmallows into the pink sugar. Set aside.
To make the bunny noses, slice one marshmallow into 1cm (½in) slices. Cut small circles out of the marshmallows. Dip only one side of the marshmallow circles into the pink sugar. Set aside.
Prepare your decorating station with the round vanilla cake, bunny ears, bunny noses, chocolate chips, coconut and some toothpicks.
Melt the white chocolate and oil in a double boiler over medium heat.
Dip two round cake pieces in the chocolate, dripping off the excess and place on a lined baking tray. If the chocolate layer is thin, you may need to coat the bunnies a second time.
While the chocolate is setting, place the chocolate chips (for eyes) and marshmallow circles (for bunny noses) on the cake. Generously sprinkle the coconut on the rest of the cake.
Insert toothpicks into the bottom of the bunny ears. Insert the ears into the bunny heads. Set aside.

Layering the trifles:

Press the sliced strawberries on the side of the glasses.
Layer the trifles with the raspberry jam, crumbled cake and whipped cream or yoghurt. Top each trifle with the bunnies. Sprinkle with any remaining coconut.
Serve the trifles immediately or store in the fridge until needed.

With thanks to Vegan Food and Living for this delightful recipe! Check out their other wonderful recipes here.