I have a very unique vegan Easter egg recipe for you – DIY baked chocolate Easter eggs. You could call them cake eggs 🙂
They are made by using an oil free doughnut batter recipe baked in silicone moulds. Bake on 165 degrees Celcius for about 50 minutes. The eggs are cooled and then one side is covered in a yummy dark chocolate and the other side iced with a coloured sugar glaze.
Batter ingredients:
11/4 cup of porridge oats, milled into flour
1/2 cup coconut sugar
1/4 cup cocoa powder
1/2 tsp baking soda
1/2 tsp bicarb soda
1 cup plant milk
1 Tbsp apple cider vinegar
1/2 tsp vanilla essence
2 flax or chia eggs (1 Tbsp milled flax or chia seed + 3 Tbsp water = 1 egg)
1/2 cup almond butter
Here’s a link to my video with 5 egg replacement options:
