Looking for a healthier Easter dessert that’s as adorable as it is delicious? This Bunny Cake is the perfect festive treat! Made with a light and fluffy almond flour vanilla cake, naturally sweetened cream cheese frosting, and topped with fresh fruit and dark chocolate, this cake is a wholesome way to celebrate. Plus, it’s gluten-free, grain-free, and refined sugar-free! Whether you’re making this for a kids’ Easter party or a springtime gathering, this cake is sure to impress.
Bunny Cake Ingredients & Accessories
Egg: These are best at room temperature. If you need to bring the egg to room temperature quickly, you can place it in a bowl of warm (not hot) water for 5-10 minutes, or until it is no longer cool to the touch.
Honey: I use raw organic honey.
Vanilla: I always recommend pure vanilla extract
Almond flour: Just make sure you are using almond flour and not almond meal.
Coconut oil: I typically use unrefined coconut oil, but if you really do not like coconut, refined coconut oil does not have a coconut flavor. If you have a coconut allergy, feel free to replace with grass-fed butter.
Dark Chocolate: You only need a little bit of chocolate for the eyes and nose. Regular chocolate works too!
Cream Cheese: Rich, creamy, and full of healthy fats
Grass-fed Butter: Adds smoothness and flavor
Maple Syrup: A natural sweetener with a warm, caramel-like taste
Tips for the Best Bunny Cake
- Use room temperature eggs for the best texture.
- Sift the almond flour to avoid lumps in the batter.
- Chill the cake before decorating to prevent the icing from melting.
- Use a serrated knife to cut the cake into bunny shapes.
- Get creative with decorations! Try shredded coconut for fur or edible flowers for a springtime touch.
FAQs
Can I make this dairy-free?
Yes! Swap the cream cheese and butter for a dairy-free alternative like cashew cream cheese and coconut oil.
Can I use a different sweetener?
You can replace honey with maple syrup or coconut sugar, but it may slightly change the texture.
How do I store leftovers?
Keep the cake in an airtight container in the fridge for up to 3 days. Let it sit at room temperature for a few minutes before serving.
Can I make this ahead of time?
Yes! Bake the cake layers the day before and store them covered at room temperature. Frost and decorate before serving.
Can I freeze the cake?
Yes! Freeze unfrosted cake layers wrapped in plastic wrap for up to 2 months. Thaw before decorating.
Other Easter/Spring Recipes To Make:
This healthy Bunny Cake is the ultimate Paleo-friendly, naturally sweetened treat for Easter or any spring celebration! 
Love this recipe? Share & tag @healthyholme on Instagram!
How to Make a Bunny Cake (gluten-free, refined sugar-free)
Ingredients
Paleo Vanilla Cake Ingredients:
- 6 eggs
- 1 tbsp vanilla extract
- 1/3 cup coconut oil melted
- 1/3 cup coconut cream (the thick part at the top of a can of chilled coconut milk), melted
- 2/3 cup raw honey
- 2 cups almond flour
- 1/4 cup coconut flour
- 1 tsp baking powder
Cream Cheese Icing Ingredients:
- 8 oz cream cheese
- 3 tbsp butter melted
- 3 tbsp maple syrup
- 1 tsp vanilla
Other ingredients:
- Strawberries sliced
- Blueberries
- Dark chocolate melted
Instructions
- Preheat the oven to 350F. Line 2 round pans with parchment paper and lightly grease the sides.
- Mix together the eggs, vanilla, coconut oil, coconut cream, and honey until smooth. Add in the flour and baking powder and mix together.
- Divide the batter evenly between the two pans. Bake for 20 minutes, or until a toothpick comes out clean.
- While baking, mix together the icing ingredients.
- Once cool, cut two curves in one of the cakes to form a bowtie and ears. Top the cake with icing, add fruit to the ears, bowtie, and nose. Pipe chocolate on for the eyes and whiskers. Enjoy!
