Vegan.
I know it's a little early, but I'm already feeling the spring air and getting in the Easter spirit.
This is my take on a classic 'Bunny and Carrot cake', inspired by Bakell on Pinterest!
3 layers of chocolate sponge, vanilla buttercream with 3d details and Easter sprinkles.
Simple yet effective- great for an Easter party, baby shower, birthday cake etc! 
Preparation- 2 hour
Baking time- 28-30 minutes
Serves- Approximately 10-12
Level- Medium
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Ingredients for the cake
-480ml of dairy-free milk
-2 teaspoons of apple cider vinegar
-420g of self-raising flour
-2 tablespoons of cocoa powder
-470g of golden caster sugar
-1 teaspoon of baking powder
-1 teaspoon of bicarbonate of soda
-120g of coconut oil (melted)
Ingredients for the buttercream
-210g of dairy-free butter
-500g of icing sugar
-1 teaspoon of vanilla extract
-Dairy-free milk (if needed)
Extras
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To make the cakes
Step 1- Preheat your oven to 180 degrees c and line three 6 inch cake tins with grease-proof paper.
Step 2- In a bowl, combine the dairy-free milk with the apple cider vinegar and whisk until fully combined.
Set aside for 10 minutes to curdle. This creates a vegan 'buttermilk'.
Step 3- In a large mixing bowl, sift the flour, sugar, baking powder and bicarbonate of soda. Mix well to combine.
Step 4- Add the melted coconut oil into the 'buttermilk' and whisk to combine.
Step 5- Add the wet ingredients into the dry ingredients and mix.
Step 6- Pour equal amounts of batter into the lined cake tins.
Make sure to tap the tins on the worktop to remove any air bubbles.
Step 7- Pop the cakes into the centre of the preheated oven and bake for around 28-30 minutes. You will know they are baked when you put a knife or skewer in and it comes out clean and they are springy to the touch.
Step 8- Place the cakes on a cooling rack and allow to cool fully.
Once cool, pop them into a sealed container to keep them fresh before frosting.
To make the buttercream
Step 1- In a bowl/stand mixer, cream the butter on high then add in the icing sugar and vanilla extract.
Whip together until combined, light and fluffy.
Add a splash of dairy-free milk if too thick.
Step 2- Take 1/4 of the buttercream and place it into 4 separate bowls.
Colour one bowl with orange food colouring, the second with green, the third with black and leave the forth bowl plain white.
Step 3- Colour the remaining 3/4 of the buttercream with pink food colouring,
Step 4- Stack and fill the cakes with the pink buttercream.
Step 5- Crumb coat the whole cake with pink buttercream and pop into the fridge to set.
This will take around 1/2 hour.
Step 6- Add a thick layer of the pink buttercream all over the cake and using a smooth or textured cake scraper or large spatula, smooth out the buttercream.
Step 7- Place the white buttercream a piping bag fitted with a small patisserie nozzle and pipe a circle with 2 ears all around the cake, leaving spaces for the carrots.
Step 8- Place the orange buttercream into a piping bag with a leaf nozzle and pipe the bottom half of the carrot all around the cake.
Step 9- Place the green buttercream into a piping bag with a small round tip nozzle and pipe the top of the carrots (as seen in the photos)
Step 10- Add the black buttercream into a piping bag and pip on 2 dots for the eyes onto each bunny.
Step 11- Add left over pink buttercream into a piping bag with a large star tip nozzle and pipe swirls around the top edge of the cake.
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Sometimes it can be tricky trying to find a side dish that is not boring or repetitive. And it is easy to stick with the staples and favorites. What I like about this glazed carrots recipe is that it is still very simple, fast, and easy to make without any fuss to shake things up. And since it would go well with so many different dishes, you can easily put it in the rotation as an exciting option. Even though the orange and maple syrup are sweet, they are not overpowering, and the carrots still shine. So do not worry about trying to pair up the flavors too perfectly with other parts of the meal. It will not taste like a heap of maple!
I like to leave these Orange Maple Glazed Carrots as whole carrots because they are just SO pretty! But you can easily cut them up before cooking into bite sized pieces and just reduce the cooking time by about half.
These Chocolate Coconut Cream Stuffed Strawberries would be perfect for Valentine’s Day, date nights, parties, special occasions or really any time you are craving a delicious treat.
