Our Paleo Family

Easter Bunny Cake (totally paleo!!)

Years ago, I made the classic Easter bunny cake with my kids. The one where you make two round cakes and cut them and piece them together to look like a bunny. Like this…

The really funny thing about it was that it was HUGE! I guess that makes sense when you take a 9 inch round cake and then basically lay another 9 inch cake on top of it, end to end. I remember just putting it together on the counter because I didn’t have a pan or board big enough to contain it! But it was cute and the kids loved it. Of course, back then, I made this cake out of a boxed mix with canned icing.

Last year, the Easter goodie I worked so hard on were these Resurrection Biscuits.

They’re really delicious and they give you the opportunity to talk about Jesus’ crucifixion and resurrection while making them. You can watch the video of the prep here, which I recommend because they’re a little tricky to make.

This year I decided to tackle the bunny cake again. First step – make it smaller! I know it will seem crazy to make 6 inch round cakes – the pans look so tiny – but just trust me. And it’s really plenty of cake. This can easily serve 12-15 people.

All the ingredients in the cake and frosting are normal, paleo, pantry ingredients. As for the decorating, you can do this any number of ways. If you are going to serve the cake right away, I would suggest using fresh fruit and veggies: blueberry eyes, a strawberry nose, carrot whiskers, etc. However, if you need your cake to wait until the next day or two, using some sort of candy or dried fruit would be better because fresh fruit will “bleed” it’s color all over the icing.

I opted for some “healthier” candies I found at Whole Foods for my decorations: dried fruit strips for outlining the ears, bowtie and making the whiskers, a gumdrop nose, dye free m&m type candies for eyes and bowtie design. This is a great place to involve little kids and let them be creative.

If you’re not into the bunny, the cake itself would be a great addition to your Easter table. Just stack like a regular layer cake and frost. Then you’ll have a delicious coconut cake, perfect for spring celebrations.

I hope your family – young and old – enjoy this one!

Paleo Easter Bunny Cake
Print Recipe
Totally grain free, dairy free and low in sugar, this special cake is sure to please the tastebuds and leave you feeling well!
Servings Prep Time
12-15 servings 1 hour (prep and decorating)
Cook Time
25 minutes
Servings Prep Time
12-15 servings 1 hour (prep and decorating)
Cook Time
25 minutes
Paleo Easter Bunny Cake
Print Recipe
Totally grain free, dairy free and low in sugar, this special cake is sure to please the tastebuds and leave you feeling well!
Servings Prep Time
12-15 servings 1 hour (prep and decorating)
Cook Time
25 minutes
Servings Prep Time
12-15 servings 1 hour (prep and decorating)
Cook Time
25 minutes
Ingredients
Frosting
Servings: servings
Instructions
  1. Preheat oven to 325 degrees. Prepare two 6-inch round cake pans by greasing lightly with palm shortening. Then cut a piece of parchment to fit flat in the bottom of each pan. Now put a little more palm shortening on top of the parchment. Sprinkle in a little arrowroot and tap the pan so there is a light coating of arrowroot all over, even up the sides. Set these aside.
  2. In the bowl of a stand mixer or using a hand mixer, beat the egg whites until they are stiff. You should be able to turn the bowl upside down briefly and have them stay put. If you are using your stand mixer, transfer the egg whites to another bowl.
  3. To the mixer bowl, add the coconut milk, palm shortening, honey, maple syrup, vanilla extract and lemon juice. Mix for a few seconds until everything is combined.
  4. Now add the almond flour, arrowroot, baking soda, salt and coconut. Mix until well combined. The batter will be pretty thick at this point.
  5. Now fold in the egg whites. I fold in half at a time. Continue folding until they are all incorporated and there are no blobs or streaks of egg white remaining.
  6. Divide the batter evenly between the two pans.
  7. Bake for 20-25 minutes, until a toothpick inserted in the center of the cake comes out clean. Be careful not to over bake.
  8. When the cakes are baked, place on a cooling rack for about 10 minutes. Run a knife or thin spatula around the edge of the pan to loosen the cakes, then remove from the pans and allow to cool completely.
To make the frosting
  1. Clean your mixer bowl and add the palm shortening, coconut milk, maple syrup, lemon juice and vanilla and beat on medium to medium-high with the whisk attachment until combined and fluffy, about two minutes.
  2. Mix in the coconut flour, salt and shredded coconut. Taste and add maple syrup or stevia to achieve your desired sweetness. I think this is perfect as I've written it, especially if you intend to add candy or fruit as decorations, but I realize some people may like it a little sweeter.
  3. This frosting is the perfect consistency to cover your cake right now. Make sure your cakes are completely cooled before you frost them. Like, really, totally, completely cool. You may refrigerate them if you want to speed up the process a bit.
  4. How to make the bunny: Cut one round cake to make the first ear. See picture.
  5. Place that "ear" on top of the other side of the cake to make a matching "ear." The leftover, middle piece will be the bowtie.
  6. See...bunny!
  7. I just picked up each piece and frosted them one at a time, then put back in place on a cake board. You could use a sheet pan as well.
  8. These are the exact items I used to decorate my cake.
  9. The cake will keep at room temperature for a day, but any longer than that and I would refrigerate it. *You might want to ask little kids to leave the room before cutting into your bunny.
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