When you need to cater for a family member with allergies Easter and Christmas can, let’s face it, be awkward, to say the least. Given that both holidays centre heavily around food it’s never any fun if you or your child feel left out.
Our Allergy friendly Easter cake mix makes 6-8 large bunny cupcakes or more depending on how you fill the cases or l larger bunny cake that’s Grain Free, Vegan and Refined Sugar-Free too! Allergy Friendly<Easter
Needless to say, we’re not precious – so please edit and adapt this recipe as you need.
You’ll need the following. Allergy Friendly Easter
For the cake batter…
150ml of coconut oil, melted
150ml of coconut milk, full fat
One small avocado
Six tsp egg replacer blended with 6 TBS water in the blender or processor until frothy
2 1/2 teaspoons vanilla extract
2-3 tablespoons raw honey
450g of almond meal (Spoon measured)
2 level TBS coconut flour
150g Dairy free cacao powder
75-100g of coconut palm sugar (depending on how sweet you like your cake)
Two teaspoons baking soda
1/4 teaspoon salt
For the allergy-friendly white icing…Allergy Friendly Easter
225g of Trex
3-4 Tablespoons raw honey
Stevia (optional if sweeter frosting is desired, or use more honey)
1/2 teaspoon vanilla extract
Two teaspoons arrowroot powder, cornstarch or tapioca starch
pinch of sea salt
Add all ingredients to your kitchen mixer and beat on low speed until mixed and then on high speed for a couple of minutes until icing is very fluffy and light, scraping down sides of bowl as needed.
For the sweetened chocolate for decorating the bunny faces Allergy Friendly Easter
113g Dairy free cacao powder
5 Tablespoons Organic Shortening (Trex)
Liquid Stevia to taste (available from most supermarkets or Holland & Barratt
Melt shortening, stir in liquid stevia, stir in cocoa powder. If you want it thinner, add more melted shortening in small amounts until it reaches your desired consistency for drizzling!
Method Allergy Friendly Easter
Preheat oven to 170 degrees/Gas Mark 4
In a large bowl mix the almond flour, coconut flour, cocoa powder, palm sugar, baking soda & salt.
In the bowl of a food processor or blender, add the egg replacer and water and process or blend until its thick and frothy. Add coconut oil, coconut milk, avocado, vanilla and honey and pulse or blend until completely smooth.
With a rubber spatula, gently fold the wet ingredients into the dry. It may seem dry at first but will become thick and moist as you keep folding in.
Put cupcake liners into a muffin tin or pour mix directly into an 8inch cake pan. Cupcakes and cake will puff up.
Bake for 17-20 minutes. They should be slightly firm to the touch when finished.
Decorate finished cupcakes with mini bunny faces or an entire cake as a giant Easter Bunny Cake!
Enjoy! Allergy Friendly Easter