Easter Cake is sweet, moist and fluffy. Crushed candy coated chocolate eggs mixed into the batter make this the perfect indulgent Easter treat.
As soon as Valentine's Day is over I have to admit I am anxiously awaiting for the Easter treats to come out on the shelves in stores. I am a BIG fan of Easter treats...most notably candy coated chocolate eggs. I could eat bags and bags of candy coated chocolate eggs. As many of you know I am all about balance in life so I decided to create an Easter Cake with balance in mind. Candy coated chocolate eggs are an indulgent treat so I created a healthy cake batter to combine them with. The result is a sweet and decedent cake bursting with candy coated chocolate egg flavor without the added oil, butter or refined sugar in the batter. If you are looking for balance in an Easter dessert, this Easter Cake is for you.
Ingredients
- All-purpose flour - I used all purpose flour for this recipe. I haven't tried this recipe using any other types of flour.
- Baking Powder - Helps to create that fluffy cake texture.
- Baking Soda - Helps the cake to rise.
- Salt - Brings out the flavor of the other ingredients.
- Greek Yogurt - I used plain, 0%, no sugar added.
- Applesauce - I used unsweetened applesauce.
- Large eggs - eggs help to bind the ingredients together.
- Vanilla - Adds flavor to the batter.
- Almond Milk - I used unsweetened vanilla almond milk.
- Honey - adds a touch of sweeteness.
- Candy coated chocolate eggs - the best ingredient in this recipe!
See recipe card for quantities.
Instructions
Preheat oven to 350F. Line a 9x13 metal cake pan with parchment paper. Add 1 cup of candy coated chocolate eggs to a paper bag. Use the flat side of a meat tenderizer to crush the eggs. Alternatively, place eggs in a metal pot and crush them using the flat side of the meat tenderizer.
In a medium size bowl, add flour, baking powder, baking soda and salt. Whisk to combine.
In a large bowl add Greek yogurt, applesauce, eggs, vanilla, almond milk and honey. Whisk to combine.
Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients until the flour mixture is incorporated. Do not overmix.
Add crushed candy coated chocolate eggs to the batter and gently fold them into the batter.
Pour mixture into prepared baking pan. Bake for 25-30 minutes or until a toothpick inserted into the center of the Easter Cake comes out clean. Let cake cool. Once cake has cooled completely, take the remainder of the candy coated eggs and gently press the smaller side of eggs into the Easter Cake. Push them in far enough to keep them secure. Using the edges of the parchment paper, remove Easter Cake from pan and cut into 24 slices. Serve and enjoy!
Hint: It's important to let the Easter Cake cool completely before pushing the candy coated chocolate eggs into the top. If the cake is not cooled, the candy coating shell will start to melt.
Substitutions
- Almond Milk - any type of milk can be substituted for the almond milk.
Equipment
Use a metal cake pan for this recipe. If you are using glass, lower the temperature by 25 degrees and bake 5-10 minutes longer.
Storage
Easter Cake can be stored in an airtight container in the fridge for up to three days.
Easter Cake freezes well. Place cake slices in a freezer safe container or bag and freeze up to three months. Thaw at room temperature or pop in the microwave for 20-30 seconds.
Top tip
Don't overcook the Easter Cake. The cake will be dry if it is cooked too long.
Related
Looking for other recipes like this? Try these:
Recipe
Easter Cake
Ingredients
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 2 teaspoons baking soda
- ¼ teaspoon salt
- ⅓ cup Greek yogurt plain 0%, no sugar added
- ½ cup unsweetened applesauce
- 2 large eggs
- 2 teaspoons vanilla
- 1 ¼ cup almond milk
- ⅓ cup honey
- 1 ½ cups candy coated chocolate eggs divided
Instructions
- Preheat oven to 350F.
- Line a 9x13 baking pan with parchment paper.
- Add 1 cup of candy coated chocolate eggs to a small paper bag. Fold over the top of the bag. Use the flat side of a meat tenderizer to crush the candy coated chocolate eggs.
- In a medium size bowl, add flour, baking powder, baking powder and salt. Whisk to combine.
- In a large bowl, add Greek yogurt, applesauce, eggs, vanilla, almond milk and honey. Whisk to combine.
- Add the dry ingredients to the wet ingredients. Using a spatula, gently fold the dry ingredients into the wet ingredients until the flour is incorporated. Do not overmix.
- Add crushed candy coated chocolate eggs and gently fold them into the batter.
- Pour mixture into prepared baking pan.
- Bake for 25-30 minutes or until a toothpick inserted into the center of the cake comes out clean.
- Let cake cool. Once cake has cooled completely, take the remainder of the candy coated chocolate eggs and gently press the smaller side of eggs into the Easter Cake. Push them in far enough to keep them secure.
- Once cake is completely cooled, use edges of parchment paper to remove the cake from the pan.
- Slice the cake into 24 squares and enjoy!
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