Gluten free hidden Easter bunny loaf
A cute, dairy free and gluten free cake for Easter with a delicious chocolate ganache icing. Decorate with your favourite Easter treats.
Ingredients
Method
Ingredients
Chocolate loaf:
- Spelt flour- 1 cup
- Baking powder- 1tsp
- Baking soda - 1tsp
- Pinch of salt
- Olive oil - 1/4 cup
- Soy milk - 1/2 cup
- Cacao powder- 2tbsp
- Raw Sugar - 1/2 cup
Vanilla loaf:
- Spelt flour - 2 cups
- Baking powder- 2tsp
- Baking soda- 1tsp
- Pinch of salt
- Olive oil - 1/2 cup
- Soy milk - 1 cup
- Vanilla extract - 1tsp
- Cinnamon powder- 1tsp
- Raw Sugar - 1 cup
Chocolate ganache:
- Cacao powder- 1/2 cup
- Raw sugar Powdered - 1 cup
- Coconut oil - 2tbsp
- Warm water - 2tbsp
- Vanilla extract- 1tsp
Cookware: 2x loaf tins, wire cooling rack, bunny shaped cookie cutter.
Method
Chocolate loaf
- Preheat the oven to 180°c and line a loaf tin with baking paper.
- Mix all the dry ingredients together and mix well.
- Add olive oil and soy milk and mix well. Make sure you don't over-mix the batter.
- Transfer the mixture into the loaf pan and bake for 40 to 45 minutes.
- Allow to cool on a wire rack. Once cooled, slice the loaf into 2-3cm slices and use a bunny shaped cookie cutter to cut at least 5 to 6 bunny shapes. Any leftover cake crumbs can be used to make cake pops.
Vanilla loaf
- Grease and line the tin and make the batter for the vanilla cake using the same method as above.
- Spread a third of the batter onto the base of the loaf tin. Line the chocolate bunnies upright along the base of the tin and pour the vanilla batter over, with the help of a spoon making sure it gets all around the bunnies.
- Bake for 40 to 45 minutes until skewer comes out clean. Let it cool completely before icing.
Chocolate ganache
- Gently mix all the ganache ingredients together until it achieves a thick and smooth consistency. Spread on top of the loaf and garnish it with your favourite Easter toppings.