2 Yummy Easter Desserts Recipes Vegan Cake

Updated on May 13th, 2020

One of these astounding Easter cakes should show up on your table since your sweet spread in every case needs a show-halting dessert. Regardless of whether you’re engaging a large group or only a couple of individuals, there’s a simple Easter cake thought in here for each kind of social occasion. Regardless of whether you’re getting a charge out of some Easter early lunch plans rather than supper, you, despite everything, need a cake!

1. Coconut Angel Cake

2 Yummy Easter Desserts Recipes Vegan Cake

What you will need-

For cake:

  • Cooking spray
  • 3 c. cake flour spooned and leveled
  • 1 3/4 c. granulated sugar
  • 4 1/2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • Five large egg whites
  • 1 (13.66-ounce) can unsweetened coconut milk, divided
  • 1 c. (2 sticks) unsalted butter, at room temperature

For frosting:

  • 1 (8-ounce) package cream cheese, at room temperature
  • 1/4 c. confectioners’ sugar
  • 2 c. heavy cream, chilled and divided
  • 1 1/2 c. toasted flaked coconut

What you have to do-

1. Make the cake: Preheat grill to 350°F. Coat three 8-inch round cake container with a nonstick cooking splash and line with material paper; coat material. Whisk together flour, sugar, heating powder, and salt in a bowl. Delicately whisk together egg whites and 1/2 cup coconut milk until foamy in a subsequent bowl.

2. Beat margarine with an electric blender on medium speed until smooth, 1 to 2 minutes. Bit by bit beat in staying 1 cup coconut milk a little at once, beating until light and fleecy, 2 to 3 minutes. Abatement blender to low and include flour blend and egg white blend in three increases, starting and completion with flour blend, just until joined.

3. Transfer hitter to the arranged container, separating equally (around 2 cups each). Heat until a toothpick embedded into focuses confesses all, 25 to 28 minutes. Cool in skillet on wire racks, 10 minutes. Turn out onto wire racks to cool totally.

4. Make icing and design: Whisk cream cheddar and sugar with an electric blender on medium speed until smooth, 2 to 4 minutes. Bit by bit include 1 cup cream until fused. Beat until firm pinnacles structure, 1 to 2 minutes.

5. Place one cake layer on a cake stand or plate. Top with half of the icing. Rehash once again, at that point top with the residual layer.

6. Just before serving, whisk staying 1 cup cream with an electric blender on medium speed until firm pinnacles structure, 1 to 2 minutes. Ice top and sides of the cake with whipped cream, at that point, spread with toasted coconut.

2. Daisy Lemon Layer Cake

2 Yummy Easter Desserts Recipes Vegan Cake

What you will need-

For the flowers:

  • Cornstarch, for work surface
  • 16 oz. white gum paste
  • Royal icing or white candy melts, melted (optional)

For the cake:

  • Cooking spray
  • 2 1/2 c. cake flour spooned and leveled
  • 2 tsp. baking powder
  • 1/2 tsp. kosher salt
  • 1 c. (2 sticks) unsalted butter, at room temperature
  • 2 c. granulated sugar
  • Four large eggs, separated
  • 1 tsp. pure vanilla extract
  • 1 c. sour cream
  • 1/4 c. whole milk
  • 1 tbsp. Grated lemon zest, plus 1/4 c. lemon juice

For the buttercream and decorations:

  • 1 1/2 c. (3 sticks) unsalted butter, at room temperature
  • 1 (16-ounce) package confectioners’ sugar
  • 1 1/2 tsp. pure vanilla extract
  • 1/2 tsp. kosher salt
  • 3 tbsp. heavy cream
  • 1 tbsp. Lemon zest, plus 3 tbsp. lemon juice
  • 12 lemon jelly candies
  • 2 (0.75-ounce) packages green-apple fruit leather, plus more, thinly sliced for grass (optional)

What you have to do-

1. Make flowers: Line a rimmed baking sheet with parchment paper. Lightly dust a work surface with cornstarch. Roll out gum paste to 1/8-inch thickness. Cut out the desired number of flowers using 1 1/2- and 2 1/2- inch daisy-shaped cookie cutters. Place on the prepared baking sheet or in cups of a mini muffin pan to make shaped flowers. Let stand, uncovered, at room temperature overnight or up to 2 weeks. To make a double-layered flower, place a small dot of royal icing or melted candy melts onto the center of one flower, top with another flower, and press gently. Let stand until dry.

2. Make the cake: Preheat oven to 350°F. Line three 8-inch round cake pans with parchment paper. Lightly grease paper. Whisk together flour, baking powder, and salt in a bowl.

3. Beat butter with an electric mixer on medium speed until light and fluffy, 2 to 3 minutes. Gradually beat in granulated sugar. Beat until light and fluffy, 2 to 4 minutes. Add egg yolks, one at a time, beating until incorporated after each addition. Beat in vanilla. Reduce mixer speed to low and beat in flour mixture and sour cream, beginning and ending with flour mixture. Beat in milk and lemon zest and juice.

4. Using a clean bowl and beaters, beat egg whites on high speed until soft peaks form, 1 to 2 minutes. Stir one-third of egg whites into batter. Gently fold in remaining egg whites—divide mixture among prepared pans. Bake until cake is golden brown and edges pull away from sides, 30 to 35 minutes. Cool in pans on wire racks 10 minutes; then invert onto racks to cool completely.

5. Make the frosting: Beat butter on medium speed until creamy, 1 to 2 minutes. Reduce mixer speed to low and gradually beat in confectioners’ sugar. Beat in vanilla, salt, cream, and lemon zest and juice. Increase speed to medium and beat until fluffy, 1 to 2 minutes.

6. Place one cake layer on a cake stand or plate. Top with 3/4 cup frosting and spread to edges. Repeat one more time. Top with the third layer. Frost top and sides with remaining frosting. Chill 30 minutes.

7. Cut lemon jellies in half horizontally. Cut into small rounds using the large opening of a piping tip. Attach to centers of flowers, sticky sides down. Cut fruit leather into 12 (1/4-inch-wide) strips of various lengths for stems. Cut out some small leaves with scissors. Arrange flowers on cake (placing some toward the top of the cake, so they overlap the edge), pressing into the icing to adhere. Add a stem (trimming length as necessary) and leaves for each flower, pressing gently to help them adhere. Scatter fruit-leather grass around the cake, if desired.

About Us

Femina Vogue is a Complete Women’s Lifestyles Blog for all ages and professions including late teens, a working woman, a mommy with just born baby whatever is your age and life we always try to give some value for you.

About Us

Femina Vogue is a Complete Women’s Lifestyles Blog for all ages and professions including late teens, a working woman, a mommy with just born baby whatever is your age and life we always try to give some value for you.