Easter Egg Nest Mud Cake - Recipe The Nourished Chef.

Ingredients

2 cups Califia Farms vanilla oat milk
2 tsp apple cider vinegar
2/3 cup coconut oil (melted)
2 medium bananas (mashed)
2 heaped cups all-purpose flour
1 1/3 cups granulated sweetener of choice
1 cup cocoa powder
2 tsp baking soda
1 tsp baking powder
1/4 tsp salt

Chocolate frosting:

1 cup vegan butter (softened)
3 cups powdered sweetener of choice
2/3 cup cocoa powder
1/3 cup vegan chocolate (melted)
1/4 cup Califia Farms vanilla oat milk

Dairy-free Easter eggs and treats to garnish

Method

Pre-heat oven to 175 C. Line 2 x 20 cm round springform cake tins.

To a bowl, add the vanilla oat milk and vinegar. Set aside for 5 minutes. Add the coconut oil and mashed banana. Using a hand or stand mixer, beat until foamy. Set aside.

Into a second bowl, sift all the remaining dry ingredients. Slowly add the wet mixture while beating.

Beat until no large lumps remain. Divide batter evenly between cake tins. Bake for 25-40 minutes, or until a toothpick inserted into the centre comes out clean. Allow to cool.

Meanwhile, for the frosting, beat all ingredients until light and fluffy, adding the powdered sweetener in small amounts. If too thick, add more vanilla oat milk. If too thin, add more cocoa powder.

Generously layer a thick serving of frosting between the top and bottom cake layers, then on top.

Scatter your favourite dairy-free Easter eggs and treats. Enjoy!

Credits: The Nourished Chef

Photo Credits: The Nourished Chef