Easter Cake

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Easter cake is sweet, moist and fluffy. Crushed candy coated chocolate eggs mixed into the batter make this the perfect indulgent easter treat.

Prep Time20

Cook Time30

Total Time50

Servings:

Calories: 84kcal

Author: Christine

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!

Notes

Make sure to use unsweetened applesauce and plain 0%, no sugar added Greek yogurt. The cake will be much sweeter if sweetened varieties of these products are used.

Store in an airtight container for up to three days in the fridge. Easter cake freezes well. Place cakes pieces in a freezer safe container or bag and freeze up to three months. Easter Cake can be thawed at room temperature or popped into the microwave for 20-30 seconds.

The nutritional information has been calculated without the candy coated chocolate eggs included.

Nutrition