What would an Easter brunch be without a sweet vegan Easter lamb cake? This plant-based alternative to traditional Easter lamb cakes does not contain eggs or dairy products, and luckily, we now have so much delicious vegan chocolate to choose from for the chocolate coating!
I have created an Easter lamb cake with a delicious tiramisu flavor containing espresso and coffee liqueur – of course, this is more of a cake for adults 🙂
What do you need to make this Easter lamb cake?
- Lamb-shaped baking tin
You’ll definitely need a lamb-shaped baking tin, which you can often find in department stores or larger supermarkets during Easter time. You can also order the baking tin online*.
- Spelt flour
I generally use spelt flour for baking, but you can also replace it with wheat flour.
- Coffee liqueur
Is Kahlua vegan or not? According to Barnivore.com, the sugar used in Kahlua drinks is not vegan and the company is working on it. Unfortunately, at the time of publishing this blog post, there is no update. Luckily, there is Jamaican coffee liqueur Tia Maria*, which tastes very similar.
The Easter lamb cake is baked at 180°C and the alcohol should lose its effect due to the high temperature and only leave a delicious aroma behind, but as a precaution, you should inform others that the cake lamb contains alcohol.
Of course, you can also use strong coffee, decaf, or even grain coffee. If you don’t have an espresso machine, Bialetti, or French press, you can also use instant espresso. Just dissolve three portions in 90 ml hot water.
- Baking soda and apple cider vinegar
This combination acts as an egg substitute here. You will notice an immediate reaction when you mix the dry and liquid ingredients. So definitely don’t leave it out, even if vinegar doesn’t sound convincing in the cake. You really can’t taste it.
- Vegan chocolate
I’m a big fan of IChoc White Vanilla* for this recipe, and my favorite chocolate, Nirwana by Rapunzel*, works very well as brown chocolate, if they are available where you are. My cake lamb has the color of cappuccino, but you can of course mix the color yourself. Maybe you prefer a darker Easter lamb cake? But I wouldn’t recommend using only white chocolate, as the cake lamb will become brown due to the ingredients and baking. So brown shades work better.
- Monsters by Vantastic Foods* or vegan chocolate drops (available at Veganz)
I use these as eyes for the Easter lamb cake. With the Monsters, there are of course more colors to choose from. You can also get the suggested chocolates at Velivery* or Veganz, if you’re in Germany.
TIRAMISU EASTER LAMB CAKE
For the lamb
- 180 g spelt flour
- 90 g coconut blossom sugar
- 1 tsp baking soda
- 1/4 tsp salt
- 1/2 tsp vanilla extract
- 50 ml oat milk
- 80 ml coffee liqueur, e.g. Tia Maria*
- 90 ml espresso or strong coffee
- 80 ml vegetable oil
- 1 tbsp apple cider vinegar
- Preheat the oven to 180°C/ 356°F. Since the mold takes up quite a bit of space, it is best to remove the rack and line a baking sheet with parchment paper on the lower shelf in case the mold leaks.
- Now prepare all the ingredients needed for the recipe. This makes baking much more relaxed, and you won't forget anything 🙂
- Lightly grease the lamb mold with vegan butter or a little vegetable oil. Dust the head area with some flour to prevent parts of the head from sticking to the mold. Assemble the mold and set it aside.
- In a large mixing bowl, mix the dry ingredients for the lamb, and in another bowl, mix the liquid ingredients well. Then, combine both mixtures briefly with a spoon, only as long as necessary but as briefly as possible.
- Pour the batter into the lamb mold and tap it on the table 2-3 times to release any air bubbles. Place it in the oven and bake for 45 minutes.
- Remove from the oven and allow it to cool for about 90 minutes. It is not yet stable enough to be removed from the mold while it is still warm. It can be cooled in the refrigerator much faster, but not every refrigerator has enough space for the mold.
- If the lower part has risen too much, you may want to carefully trim it with a sharp knife so that the lamb has a more stable base. This recipe comes out perfect for me, but every oven is different. If there are burnt bits, you can also scratch them off now. It is best done before removing the lamb from the mold,
- Remove the lamb from the mold slowly and carefully, possibly using a knife for help.
- Break the chocolate into pieces and melt it in a double boiler. This means you have a pot of hot water and place or hang a smaller pot with the chocolate inside. The chocolate should not come into contact with water. When it starts to melt, turn off the heat and keep stirring until the chocolate is melted.Use a spoon to apply the chocolate glaze to the lamb. This works best if the lamb is on a wire rack.
- Carefully lift the lamb onto a small cutting board or something similar, but not one used for cutting onions and garlic, as the cake will absorb the aroma. I recommend using a cake lifter.
- Now attach the eyes and press them on firmly for about 30 seconds, and transfer it to the fridge to set.
- After about 30 minutes, the chocolate will have firmed up, and you can serve the lamb. If you keep it in the fridge overnight, it is best to cover the lamb with some foil to prevent it from drying out.
What should I do if the nose of my cake lamb crumbles?
You have taken all the precautions: greased the mold, floured it, thought of all the ingredients, stirred the dry ingredients first, then the liquid ones, and then quickly mixed everything together. You tapped the mold on the table and then baked the lamb in the preheated oven at 180 degrees for 45 minutes and after about 90 minutes you took it out of the mold very carefully. Should the nose still crumble, you can usually piece it back together and stick it back on with apricot jam or powdered sugar frosting. Sometimes a little creativity is required, but even with a shorter nose, the Easter lamb still looks cute. Quickly cover it with aluminum foil to keep everything in place, then put the lamb in a large freezer bag, seal it and freeze it. After at least two hours, take it out. The nose should now be frozen solid and therefore hold. Now mix the glaze and apply it. Since the Easter lamb is ice-cold, the glaze will set very quickly, so you should work fast and particularly carefully, starting with the head. Don’t wait too long to put on the eyes either. After a few minutes, the chocolate will be dry and the nose will hold firmly.
What should I do if my whole cake lamb falls apart?
This shouldn’t happen either, but if it does, you can follow the same procedure as for the nose correction. If that’s not an option either, I recommend my bake fail trifle. With that, you can still conjure up something from almost all baking disasters. Does the head still look okay? Then I would let it peek out of the layer dessert and present the whole thing as a Loch Ness Tiramisu, which at least provides some entertainment. And it will still taste good.
What can I do if the eyes don’t hold?
I’ve never experienced that myself, but in that case, I would use a hot teaspoon to melt the chocolate in that area a little and put the eye back on.
Can I make the Easter lamb cake without alcohol?
Yes, you can use more oat milk instead of the liquor and make it a cappuccino lamb cake.
Can I make the Easter lamb without coffee and alcohol?
Yes, you can replace both with plant milk and perhaps a tablespoon of cocoa powder, and the cake will be child-friendly. It will taste more like chocolate and vanilla, which is also very nice.
Can I make the Easter lamb without the chocolate glaze?
Yes, of course, you can. Maybe you want to sprinkle some powdered sugar on top instead.
You are planning a vegan Easter brunch?
Or an Easter brunch with vegan options?
Maybe my focaccia with cherry blossoms made out of sweet potato is also an option for your Easter buffet?