If you’re craving a showstopper dessert that combines rich chocolate, luscious strawberry frosting, and a fun festive vibe, look no further than this Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe. It’s a brilliant way to celebrate springtime or Easter with a plant-based twist that impresses both vegans and non-vegans alike. Imagine moist, tender chocolate layers paired with a silky strawberry Italian meringue buttercream, topped with a glossy, decadent chocolate ganache drip and an assortment of vegan Easter eggs—it’s pure joy in every bite, guaranteed to light up the table and hearts everywhere.
Ingredients You’ll Need
Getting the ingredients right is key to nailing this recipe. Each item plays a crucial role, from the cocoa powder giving a deep chocolate flavor to the soy milk transforming into a vegan “buttermilk” for perfect moisture. The strawberry Italian meringue buttercream brings a dreamy sweetness, while the chocolate ganache drip adds elegance and that touch of indulgence you’re looking for.
- Plain flour: The sturdy base for your cake’s tender crumb and structure.
- Soft brown sugar: Adds natural sweetness and a subtle caramel note.
- Dutch-processed cocoa powder: Gives rich, deep chocolate flavor without bitterness.
- Baking powder and baking soda: Help your cake rise perfectly fluffy and light.
- Sea salt: Enhances every flavor and balances the sweetness.
- Soy milk: Creates a vegan “buttermilk” when combined with apple cider vinegar for tenderness.
- Apple cider vinegar: Reacts with baking soda for lift and contributes to cake texture.
- Vanilla extract: Brings warmth and depth to the flavor profile.
- Sunflower oil: Keeps the cake moist while maintaining a neutral taste.
- Hot strong coffee: Intensifies the chocolate notes and adds complexity.
- Vegan strawberry Italian meringue buttercream: The star frosting that’s fluffy, sweet, and buttery without dairy.
- Full-fat canned coconut milk: For rich, creamy ganache with a smooth finish.
- Vegan dark chocolate: Quality chocolate is essential for the ganache drip.
- Vegan Easter egg: Adds festive charm and texture on top.
- Vegan mini eggs: Perfect for filling egg pieces and extra decoration.
How to Make Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe
Step 1: Prepare Your Cake Batter
First, preheat your oven to 180°C (356°F) and line three 6-inch cake tins with parchment paper at the base while spraying the sides with oil to prevent sticking. Whisk together your dry ingredients: flour, soft brown sugar, cocoa powder, baking powder, and salt. Meanwhile, create a vegan “buttermilk” by mixing soy milk and apple cider vinegar, letting it sit for ten minutes to curdle slightly—that’s your secret for a moist crumb.
Step 2: Mix Wet Ingredients with Dry
Add the vegan buttermilk, sunflower oil, vanilla extract, and hot coffee to the dry ingredient bowl. Gently whisk everything together until just combined—be careful not to overmix, or the cake could get tough. This batter is rich and velvety, perfect for creating those layered chocolate sponges you’ll adore.
Step 3: Bake Your Cake Layers
Divide the batter evenly among your three prepared tins. Bake for 30-35 minutes, testing with a skewer—it should come out clean when done. Allow the cakes to cool in their pans for 15-20 minutes, then transfer to a rack. Chill them in the fridge until firm, which makes decorating easier and tidier.
Step 4: Make the Strawberry Italian Meringue Buttercream
While the cakes cool, whip up the strawberry Italian meringue buttercream. This frosting is a magical blend of airy meringue and vegan butter, infused with fresh strawberry flavor—a luscious, dreamy topping that’s far from ordinary.
Step 5: Prepare the Chocolate Ganache Drip
Chop your vegan dark chocolate and place it in a heat-resistant bowl. Gently simmer the full-fat canned coconut milk on the stove, then pour it over the chocolate. Let it sit for a few minutes to melt the chocolate before stirring to a smooth, shiny ganache. Let it cool to room temperature so it thickens just enough to drip beautifully on the cake.
Step 6: Assemble Your Cake
Trim the domes from each cake layer for a flat, even surface. Place one cake layer on a turntable or plate with a dab of frosting underneath for stability. Spread a generous layer of strawberry buttercream on top, then add the next cake layer and repeat. Frost the entire cake smoothly with the remaining buttercream. Finally, pour the ganache over the top, guiding it over the edges to create those irresistible drips down the sides.
Step 7: Decorate with Easter Eggs
Break your vegan Easter egg into a few large pieces and artistically arrange them atop the ganache. Fill the gaps with vegan mini eggs for playful pops of color and texture. This festive touch turns your dessert from cake to centerpiece, perfect for any celebration.
How to Serve Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe
Garnishes
Enhance the cake’s festive look by adding fresh strawberry slices or edible flowers alongside the vegan mini eggs. A light dusting of powdered sugar or a sprinkle of crushed pistachios can give a contrast in color and texture that dazzles the eye as much as the palate.
Side Dishes
Pair your cake with a refreshing vegan vanilla bean ice cream or a tangy berry compote to balance the richness. A crisp, chilled glass of sparkling elderflower lemonade or herbal iced tea complements the flavors beautifully without overpowering the delicate strawberry buttercream.
Creative Ways to Present
This cake looks amazing on a simple white cake stand that lets the colors pop. Wrap a pastel-colored ribbon around the base for an extra celebratory vibe. For a slicing event, provide cheeky vegan chocolate spoons or mini dessert forks to add to the fun, making every serving feel like a special treat.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe in an airtight container at room temperature on the day you serve. For longer freshness, refrigerate for up to 4-5 days—just bring it back to room temperature before enjoying.
Freezing
You can freeze the cake layers ahead of time, tightly wrapped in plastic wrap and foil, for up to two months. Thaw them overnight in the fridge before frosting and assembling to keep that perfect texture and flavor.
Reheating
This cake is best served cool or at room temperature, so reheating is not recommended. Instead, allow refrigerated cake to sit out for 30-60 minutes to soften the frosting and ganache layers to their delightful, luscious consistency.
FAQs
Can I use a different non-dairy milk?
Absolutely! Soy milk is recommended for its mild flavor and curdling ability, but oat, almond, or rice milk can also work well if fortified with a bit of apple cider vinegar to achieve the same “buttermilk” effect.
Is the chocolate ganache vegan by default?
Yes, as long as you use a dairy-free chocolate and full-fat canned coconut milk, your ganache will be rich, creamy, and completely vegan-friendly.
Can I prepare this cake without coffee?
The hot coffee enhances the chocolate flavor without tasting like coffee, so it’s best included. If you prefer, you can substitute it with hot water or a decaffeinated brew, but the depth of flavor might be slightly different.
How do I make the strawberry Italian meringue buttercream?
This frosting is made by whipping aquafaba (the liquid from chickpeas) with sugar until glossy and stiff, then folding in vegan butter and strawberry puree. It’s light, fluffy, and packed with strawberry goodness.
What’s the best way to cut and serve the cake?
Use a sharp serrated knife, wiping it clean between cuts for neat slices. Because of the ganache drip and buttercream, slightly chilled cake slices hold their shape nicely and present beautifully on a plate.
Final Thoughts
Trust me when I say this Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe is an absolute winner for any festive occasion or when you just want to treat yourself with something extraordinary. The harmonious blend of flavors and textures, coupled with that stunning presentation, will have everyone begging for seconds. Give it a try—you won’t be disappointed, and soon it will be your go-to celebration cake too!
Print
Vegan Easter Egg Cake with Strawberry Italian Meringue Buttercream and Chocolate Ganache Drip Recipe
- Total Time: 2 hours 30 minutes
- Yield: 15 servings 1x
- Diet: Vegan
Description
This Vegan Easter Egg Cake is a rich, moist chocolate cake layered with creamy vegan strawberry Italian meringue buttercream and finished with a luscious coconut milk chocolate ganache drip. Topped with a vegan Easter egg filled with mini vegan eggs, this festive cake is perfect for celebrating Easter with family and friends while accommodating a plant-based diet.
Ingredients
Cake Ingredients
- 280 g plain flour
- 250 g soft brown sugar
- 80 g Dutch-processed cocoa powder (or unsweetened dark cocoa powder)
- 2 ½ teaspoons baking powder
- 1 teaspoon baking soda
- ¼ teaspoon sea salt
- 236 ml soy milk (or other non-dairy milk)
- 2 teaspoons apple cider vinegar
- 2 teaspoons vanilla extract
- 100 ml sunflower oil (or light olive oil or rapeseed oil)
- 200 ml hot strong coffee
Buttercream
- 1 batch vegan strawberry Italian meringue buttercream
Ganache Drip
- 100 g chilled full-fat canned coconut milk
- 50 g vegan dark chocolate
Decoration
- 1 medium or large vegan Easter egg of choice
- 75 g vegan mini eggs
Instructions
- Prepare Cake Pans: Preheat your oven to 180°C (356°F). Line the base of three 6″ cake tins with parchment paper and spray the sides with oil spray to prevent sticking.
- Mix Dry Ingredients: In a large mixing bowl, whisk together the plain flour, soft brown sugar, cocoa powder, baking powder, baking soda, and sea salt until well combined.
- Make Vegan Buttermilk: In a jug, combine the soy milk and apple cider vinegar, stir, and set aside to curdle for 10 minutes, forming a vegan buttermilk substitute.
- Combine Wet and Dry Ingredients: Add the vegan buttermilk, sunflower oil, vanilla extract, and hot coffee to the dry ingredients. Whisk carefully to combine without overmixing to retain cake lightness.
- Bake the Cakes: Divide the batter evenly among the prepared cake tins. Bake in the preheated oven for 30-35 minutes or until a skewer inserted into the center comes out clean. Cool cakes in tins for 15-20 minutes before transferring to a cooling rack. Once cooled, refrigerate in an airtight container for a few hours or overnight to firm up for easier decorating.
- Prepare Buttercream: While cakes cool, make the vegan strawberry Italian meringue buttercream according to the recipe, setting aside half for crumb coating and half for layering.
- Make Ganache Drip: Chop the vegan dark chocolate and place it in a heat-resistant bowl. Heat the canned coconut milk in a saucepan over medium heat until gently simmering. Pour the hot coconut milk over the chopped chocolate and let sit uncovered for 2-3 minutes. Stir gently with a spatula until the mixture is smooth and glossy. Let the ganache cool to room temperature for 20-30 minutes to thicken slightly.
- Trim Cake Layers: Using a serrated knife, carefully level the domes off the tops of the cakes to create even layers for stacking.
- Assemble the Cake: Place a small amount of frosting on a cake turntable or serving plate and position the first cake layer on top to secure it in place. Spread a layer of buttercream on the first sponge using an offset spatula. Add the next cake layer and repeat with buttercream. Top with the final cake layer.
- Crumb Coat & Final Frosting: Use the reserved buttercream to coat the outside and top of the cake, smoothing with a cake scraper for a clean finish.
- Apply Ganache Drip: Pour the room temperature ganache over the top of the cake. Use a spatula to gently encourage the ganache to drip down the sides for a decorative effect.
- Decorate: Break or cut the vegan Easter egg into 3-4 pieces. Arrange these pieces on top of the cake and fill the hollowed parts with the vegan mini eggs for a festive look.
- Storage: Keep the cake at room temperature on the day of serving. For later use, store the cake in an airtight container in the refrigerator, where it will keep well for 4-5 days.
Notes
- Use strong hot coffee to enhance the chocolate flavor in the cake without adding bitterness.
- Chilling the cake layers before decorating makes them easier to handle and helps prevent the frosting from melting.
- The vegan Italian meringue buttercream provides a silky smooth texture with a strawberry flavor that pairs beautifully with chocolate.
- Full-fat canned coconut milk adds richness to the ganache and helps it set to a perfect drip consistency.
- The vegan mini eggs and Easter egg decorations can be substituted with other vegan candies as preferred.
- This cake can be made ahead of time and stored refrigerated for up to five days for convenience.
- Prep Time: 30 minutes
- Cook Time: 35 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Western
