Ingredients
Scale
- 1 cup all-purpose flour (120 g)
- 1/2 cup sugar (100 g)
- 1 1/2 tsp baking powder
- 2/3 cup dairy-free milk (160 g)
- 1/4 cup vegetable oil (65 g), such as sunflower or rapeseed
- 1 tsp vanilla extract
- 1 tsp apple cider vinegar or white vinegar
- 1 cup raspberries, fresh or frozen (130 g), defrosted
- 1 Tbsp white chia seeds
- Sweetener to taste
- 3.5 oz vegan white chocolate (100 g)
- 1 tsp coconut or regular oil
- 4 small vegan chocolate chips
- 3 vegan marshmallows
- 3 tsp sugar
- Pinch of beetroot powder or pink food coloring
- 1/3 cup desiccated coconut (30 g)
- 2 cups whipped dairy-free cream or dairy-free yogurt (500 ml)
- 1/3 cup fresh strawberries, sliced (50 g)
Instructions
- Preheat the oven to 350°F (180°C) and prepare a baking tray with molds.
- In a mixing bowl, whisk together all dry ingredients until smooth.
- Combine wet ingredients with the dry mixture and mix gently.
- Divide the batter into molds and bake for about 15 minutes.
- Once cooled, shape some cakes into bunny heads and crumble the rest.
- Mash raspberries, chia seeds, and sweetener to make jam.
- Prepare pink sugar using sugar and beetroot powder.
- Cut marshmallows for ears and noses, and coat with pink sugar.
- Melt vegan white chocolate, dip bunny heads, and decorate.
- Layer strawberries, raspberry jam, crumbled cake, and whipped cream in serving glasses.
- Top each trifle with bunny decorations and serve immediately.
Notes
Ensure your cakes are completely cooled before layering to avoid melting the whipped cream.
Use fresh berries for the best flavor and vibrant presentation.
Adjust the sweetness of the jam and cream according to your taste.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: Vegan
Nutrition
- Calories: 300
- Sugar: 20g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 5g
- Protein: 5g
- Cholesterol: 0mg