How to Make a Bunny Cake (gluten-free, refined sugar-free)
This Bunny Cake is a fun and festive treat made with a fluffy Paleo vanilla cake, naturally sweetened with honey and topped with a creamy maple-sweetened cream cheese icing. It’s gluten-free, grain-free, and refined sugar-free, making it a perfect dessert for Easter or any springtime celebration! Decorated with fresh fruit and dark chocolate, this cake is as cute as it is delicious!
Servings: 16 people
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!