Description
This Easter Lamb Cake stands out with its delicious vegan twist and simple ingredients like vegan butter and coconut. Perfect for a celebratory dessert that everyone will enjoy!
Ingredients
Scale
- 2 egg replacers
- ¾ cup non-dairy milk
- ½ cup vegan sour cream or vegan yogurt
- 1 teaspoon vanilla extract
- 1 ½ cups all-purpose flour sifted
- ⅔ cup organic granulated sugar
- 1 ½ teaspoons baking powder
- 1 cup vegan butter softened
- 3 cups organic powdered sugar
- 2 tablespoons non-dairy milk
- 1 teaspoon vanilla extract
- ½ cup to 1 cup shredded and sweetened coconut
- jelly beans
- black gel icing
Instructions
- Preheat the oven to 350°F (176°C). Grease and flour the lamb cake mold.
- In a stand mixer bowl, combine the flour, granulated sugar, and baking powder; mix on low for 15 to 20 seconds.
- In a large bowl, combine egg replacers, non-dairy milk, melted vegan butter, vegan sour cream, and vanilla extract. Beat with an electric mixer on medium speed for 30 seconds to 1 minute until a batter forms. Avoid overmixing.
- Scrape down the sides of the bowl with a rubber spatula if necessary.
- Place the lamb mold upside down on a baking sheet and pour in the batter. Secure the mold top with the hole facing up.
- Bake for 50 to 55 minutes. Use a toothpick to check if it comes out mostly clean from the venting hole.
- Carefully remove the top mold. If your cake sticks, it’s alright. Let the cake cool for 15 to 20 minutes in the bottom mold.
- Use a knife to loosen the sides and flip the cake out onto a cutting board.
- Let it cool for 30 minutes to 1 hour on the counter or a wire rack. Freeze overnight or for at least 12 hours, covered with foil.
Notes
Ensure all ingredients are at room temperature for better mixing.
If desired, decorate the cooled cake with shredded coconut and jelly beans for a festive touch.
Adjust the amount of coconut based on your taste preference.
Nutrition
- Serving Size: 1 slice
- Calories: 245
- Sugar: 20g
- Sodium: 150mg
- Fat: 11g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 0mg