Easter Bunny Cake – gluten free!

This is a very simple cake – and you can get bunny shaped moulds everywhere at the moment.  It isn’t a big cake, so don’t get a huge mould.  I tried to stop it rising too much, so the ground nut meal helped a bit there, and added to the chocolately, nutty taste.  I decorated it with a chocolate button for the eye, and just some icing for some detail on the ears, whiskers and nose, but afterwards realised that perhaps a marshmallow for the cotton tail might have been good too.

Easter Bunny cake

Easter Bunny cake

Preheat a fan forced oven to 170 celcius, 190 if not.

Grease your mould if it is metal, silicone doesn’t need any preparation, but you will need to stand it on a tray.


60g butter

1/2 cup caster sugar

1 egg

1/4 cup almond meal

1/4 cup hazelnut meal

3/4 cup gluten free self raising flour (I would normally add xanthan gum, but the nut meals seemed to provide enough moisture to prevent cracking, you can add 1tsp if you want to)

1 tbs cocoat

1/2 cup milk


30g butter

1 drop vanilla

1 tbs cocoa

2 tbs water

1/2 – 1 & 1/2 cups gluten free icing sugar (see instructions below)

Cream the butter and sugar, add egg and mix well.  Alternately add nut meals, cocoa, flour and milk and mix to a smooth batter.  Spoon into mould, making sure the mixture goes into all the corners and grooves.  Bake for 20-25 minutes – checking the cake is cooked by inserting a skewer – it should come out clean.

With the icing, it was a “mix and see” proposition.  Melt the butter in a jug then add the vanilla, cocoa and some of the icing sugar, and mix until smooth.  Add the water, then add the icing sugar bit by bit, mixing after each addition – you are aiming for a pouring consistency.  The mix needs to be thick enough to not run straight off but thin enough to pour and run into the grooves of the cake.  Add the eye and allow the icing to harden a little before continuing to decorate.


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