Easter 2011 is less than a month away (April 24th the be exact), so now is a good time to soak in some relaxed inspiration before the holiday fuss begins. When I was growing up, my mom would make Easter Lamb Cake – it was a beloved annual dessert tradition that my sister and I looked forward to all year long. And when the cake was set with the creamy coconut frosting on top we’d gaze with wide eyes, eager to dive into the sweet pastel-colored layers. But then I grew up. And went vegan. How in the world would I pass on this Easter cake tradition to my family? I mean, this was a recipe that included 4-5 eggs, milk, swirls of artificial food coloring and an egg-white frosting. Well I put on my bakers hat and locked myself in my kitchen all day and created a veganized cake that is just as good – dare I say better – than the original recipe. Give this recipe a try!..
Egg White Frosting? OK, so that gosh darn egg white frosting is amazing. But so is my veganized frosting! Rich, creamy, fluffy and delicately sweet.
Artificial Food Coloring? Forget it. You don’t need it. The colors I needed for the pretty pastel swirls were green and pink. Easy! I used juiced spinach greens and squashed red currants. You could also use beet, cranberry, pomegranate or cabbage juice for the pink.
Vegan Easter Lamb Cake
3 cups white flour
1 cup granulated sugar
2 tsp sea salt
2 Tbsp baking powder
1 Tbsp apple cider vinegar
3/4 cup water
1 cup plain soy milk
2 Tbsp canola oil or softened virgin coconut oil
3 Tbsp vanilla soy yogurt
1/2 cup unsweetened applesauce
1 Tbsp vanilla extract
green: kale, juiced
pink: red currents, blended into batter
*food coloring recipes here
1- 1 1/2 cups of White Fluffy Frosting (Recipe here)
1 cup shredded coconut
“green grass” garnish – fake grass or fluffy greens
1. Make your frosting – see recipe link above or use your own fluffy white recipe.
2. Preheat oven to 375. Grease and flour the cake tins. Set aside.
3. In a large mixing bowl, add flour, sugar, salt, baking powder. Mix well.
4. Fold in water, soy milk, yogurt, applesauce, oil and vanilla extract. Pour 1 cup of the batter into a separate small bowl, and another cup into another small bowl. Add 1-3 tsp of veg/fruit food colorings to the small bowls (one pink, one green).
5. Grab your molds and pour the white batter (big bowl) into the cake pans – about 1/2 full. note: the tin comes with a vent hole on one side – I covered it with a secure piece of tin foil.
6. Next swirl in a few Tbsp of each color into the cake pan until you get a nice swirled cake color.
7. Place lamb tin in oven, and bake at 375 degrees for 35-40 minutes.
8. Remove cake and allow to cool fully until you remove cake from pans. Loosen with knife.
9. While cakes cool, grab your chilled/firmed frosting, fold in whipped rice cream (as in frosting directions) until you get a white fluffy mixture.
10. Set up lamb cake.
11. Frost it.
12. Add coconut “fur”.
13. Add date eyes and nose, secure with toothpicks.
14. Add grass garnish.
15. Serve or store in fridge (wrapped in plastic or wax paper) until ready to serve.