How to Make a Gluten-Free Easter Bunny Cake – Visual Instructions!
It’s always fun to make cake designs, especially for holidays. Easter is coming up so I thought I’d share an Easter Bunny Cake How-To that my family has been doing since I was a wee one. I have to admit, it wasn’t until the past 3 years that I learned my family did not invent this design, but I’m going to share it anyways and how we have done it.
Over the years I’ve also tried to modify it to boost the nutrition content – different cake bases, using chlorophyll to make the green “grass” instead of food colouring, and using real food for the face instead of candy – some of it worked out, some of it didn’t, but it’s always fun to experiment.
Now let me remind you, I’m a nutritionist, not a food artist. I try my best, but I’m still learning. So you’ll see out of the 5 pictures of Bunnies they all look different because they were different years, different cakes, different decorations and all fun experiments. One of them looks super creepy, so you don’t have to do that one, just have fun, be creative and enjoy!
It’s a great project for you to do with your kids or for you to surprise your family with. If you’re doing this with kids I highly recommend you bake the cake for them and get it all prepared to decorate. Then they can construct it using the visual instructions and have a blast decorating the own cake, kind of like gingerbread houses. Happy Easter!
My favourite chocolate cake recipe is a gluten-free, vegan, white sugar free cake from nourishingmeals.com but I opt out of using the xanthan gum and it works great! This is the cake that’s in the visual construction.
My favourite icing for the chocolate icing is the chocolate avocado icing that is so thick, creamy and 3 ingredients and zero white sugar as well! This is the icing that’s pictured in the visual construction of the cake.
I’ve also made the bunny cake using a my own recipe for a gluten free vanilla cake and the icing was a coconut milk based icing that I have to say turned out too thin so I won’t be sharing that. But if you have an amazing and healthy vanilla icing recipe please do share!
If you want to use other dyes for decorations here’s how you can use natural dyes and skip those artificial food dyes.
How to Construct a Gluten Free Easter Bunny Cake
- Bake 1 round gluten-free cake (vanilla or chocolate) – whether from a mix, your homemade recipe or a recipe I listed above and it can be any size as long as it’s round. Let it cool.
- Mix together your icing of choice – or the chocolate avocado icing – ensure enough to ice 2 cakes which is usually about 2 – 3 cups. Set aside.
- Gather together decorations – eyes (naturally sweetened jelly beans or raisins or almonds or gluten free liquorice pieces) nose (naturally sweetened pink jelly bean or raspberry or almond) fur (this is optional but shredded coconut works best on vanilla and shaved chocolate works best on chocolate) whiskers (paper or gluten free liquorice) grass for the bunny to sit on (shredded coconut with chlorophyl for a green colour) other decorations around the bunny (more naturally sweetened jelly beans, chocolate eggs, any other homemade or food easter decorations)
- Begin the construction process by following the steps below from left to right.
Visual Steps to Constructing a Gluten Free Easter Bunny Cake
Flip the cake over and cut the cake in half
Add half of the icing to the underside of the cake facing you, and then fold in half
Press the cake together so that it stays like this
Make one shallow cut on a diagonal (you’re going to cut a V shape into the cake). DO NOT CUT ALL THE WAY TO THE BOTTOM, ONLY HALF WAY.
Complete the V shape cut out and ensure it meets the same spot half way down the cake.
Now you have a V-shaped wedge piece of cake. DO NOT THROW OUT.
Add half of the V shaped wedge to the other end of the bunny and secure it with a toothpick, This is the fluffy tail. The other half of the wedge, well, you can eat 🙂
Add icing to the entire cake and ensure fully covered. Ensure the tail area still looks like a tail and then you don’t completely fill in the V shaped hole you created, ensure it’s just a light amount of icing so you can still see the break (which is the neck of the bunny) but round it out with the icing.
Your bunny should now look like this.
Poke two small holes into the top of the head area of the bunny cake.
Grab some printer paper and draw half an ear onto the folded part of the paper
Cut them out and they should look somewhat like this – even them out if necessary
Draw pink into the interior of the ears
Fill in the outer part of the ear with a dark brown colour (or leave white for a vanilla cake and vanilla icing)
Fill in the back of the ears with all brown, or leave white for a vanilla cake vanilla icing bunny
Insert the ears gently into the holes you created into the head
Add your face! This bunny has almonds for the eyes and a raspberry for the nose, but you can also use raisins, or naturally sweetened jelly beans. Be creative! Whiskers are also great, although this particularly bunny doesn’t have them but see below for the many bunny faces you can create.
Your bunny should now look like this! Or a different face.
To display the bunny take some shredded coconut and mix in some chlorophyl until the desired green colour is created. This will be the grass the bunny sits on.
Display the bunny on the grass. Eat the bunny. Eat the grass!
Other Easter Bunny Design Options
Vanilla cake with vanilla icing, shredded coconut on top and chlorophyl died shredded coconut, raisin eyes, and naturally sweetened jelly bean nose and decorations.
Chocolate cake with chocolate avocado icing, shaved chocolate on top for texture, and naturally sweetened jelly beans for eyes and nose, paper whiskers
Vanilla cake with vanilla icing, no shredded coconut, black liquorice for the eyes, nose and whiskers (ensure gluten free)
Vanilla cake with vanilla icing, shredded coconut on top, raisins for eyes, naturally sweetened jelly bean for a nose, and liquorice whiskers (ensure gluten free)
About Sarah Maughan
Sarah Maughan is a Registered Holistic Nutritionist based in Toronto, ON and has been consulting since 2009. Her website aims to educate you, make you laugh, help you live and inspire you to eat whole food! To stay up to date sign up for free blog and recipe updates! In the meantime, empower your body with food!Sign Up for Free Info