These Gluten Free Easter Bunny Bundt Cakes are perfectly moist and completely irresistilbe! The cutest mini chocolate Bundts, topped with chocolate ganache, green buttercream grass and marshmallow bunnies for the ultimate holiday dessert. You’d never know that they’re gluten free.
These Gluten Free Easter Bunny Bundt Cakes are such a fun dessert, and SO delicious! We love Easter desserts, like my Copycat Reese’s Easter Eggs, and Chocolate Easter Egg Nest Ding Dong Cake. This is one of my Holiday recipes you’ll definitely want in your collection.
The Easter holiday is almost here, so I’ve got bunnies on the brain. And especially PEEPS bunnies. Who doesn’t love these colorful marshmallow bunnies? They’re so perfect for making the most adorable Easter desserts.
Lately, I’ve been making the most delicious gluten free chocolate layer cake, so I thought I would make it into mini Bundtlettes. I have a great mini Bundt pan from Pampered Chef that I’ve been wanting to use and it worked great for this project. You could use any brand though, look for one that is approximately 14.5″ x 10″ x 2″.
The combination of this very moist, chocolatey cake and the chocolate ganache drizzled on top is just divine. The buttercream I used for the green grass decoration is so tasty too. Both the cake and the buttercream are made with vanilla bean paste which makes them extra special.
How to Make Gluten Free Easter Bunny Bundt Cakes
This is just an overview, scroll to the bottom of the page for the full recipe.
- Grease your mini Bundt pan really well. Use a generous amount of vegetable shortening. I used Crisco.
- Dust the pan with flour. Sprinkle the greased Bundt pan with about 1/2 cup of gluten free flour. Roll around and cover all of the areas with shortening to make sure your cake doesn’t stick.
- Mix up the cake batter. This recipe is so easy because you can mix up the gluten free cake batter by hand in one big bowl. No electric mixer is needed for this cake recipe.
- Pour batter into prepared pan. Gently scoop the cake batter into your greased mini Bundt pan.
- Bake the cakes. Place your filled mini Bundt cake pan into a preheated 350°F oven. for 25-30 minutes or until a toothpick inserted in the center comes out clean.
- Let the cakes cool. Once they’re done baking, remove the pan from the oven and let the cakes completely cool before inverting the pan onto a wire cooling rack.
- Make the buttercream. Follow the recipe below to whip up a batch of vanilla buttercream, then tint it green to resemble grass.
- Chocolate ganache. Follow the instructions below to make the chocolate ganache to drizzle over the cooled Bundt cakes.
• Coconut Milk – it makes these cakes extra moist. Make sure you use unsweetened coconut milk in the can. Find it in the dry goods section of your grocer. Do not use the chilled coconut milk which comes in a carton. Note: When you open the can, it will be thick at the top and liquid on the bottom. I usually scoop it all out into a bowl and whisk it all together well, then you have a nice and creamy milk to work with.
• Room Temperature Ingredients – for best results, always use room temperature ingredients for most baking projects. Chilled ingredients mix differently and affect the consistency of the recipe.
• Gluten Free Flour Blend – I used my Favorite Homemade Gluten Free Flour Blend for this cake. Click here for the recipe.
• Vanilla Bean Paste – it is much thicker than regular vanilla extract and has a much stronger flavor. The consistency is like maple syrup. If you can’t find it, you can substitute vanilla extract in the same amount. You can find it at a cake supply store or specialty store such as Williams Sonoma. Also available on Amazon.
• Dairy Free Version – if you want to make this cake completely dairy free, substitute vegetable shortening for the butter in the buttercream frosting.
Variations of this Recipe
• Gluten Free Cake Mix – if you’re in a hurry, try a gluten free cake mix instead of the made from scratch recipe below. I like the Betty Crocker gluten free chocolate cake mix. If the box says it makes one 8-inch or 9-inch round cake, then it should make 6 mini Bundt cakes. It also comes in a yellow cake mix which would work well for this recipe too.
• Regular Cake Mix – if you don’t want gluten free cake, follow the instructions for a non-gluten free chocolate cake mix such as Duncan Hines or Pillsbury. A regular cake mix should make 12 mini Bundt cakes. You could try a different flavor, if desired.
Frequently Asked Questions
Can I make this as a layer cake? Yes, prepare the cake batter as directed in the recipe. Then pour into a 9-inch round cake pan that has been greased and lined with parchment paper. Bake at 350°F for 30-35 minutes.
Can I use store bought gluten free flour? Yes, I recommend using a brand that carries a “measure-for-measure” type gluten free flour such as King Arthur or Bob’s Red Mill. I’ve had good results with both of these brands.
How do I pipe buttercream grass? Pour green buttercream into a pastry bag fitted with a grass pastry tip #233. Using gentle pressure, squeeze buttercream onto cake starting from the top edge, center of the mini Bundt cake out towards your body. Repeat to create grass all around top edge of cake.
How do I make this a dairy free cake? The cake and the chocolate ganache are already dairy free. If you want to make the green frosting dairy free, simply substitute vegetable shortening for the butter. Use 1/2 cup of vegetable shortening instead of butter in the buttercream recipe and follow the instructions as directed.
Making these bundlettes Ahead of Time
These Bundtlettes taste the best when freshly made, but can be made a day or two in advance.
Just don’t frost and decorate until right before you’re ready to serve them. Store them in an airtight container. Then make the frosting the day you assemble them.
Store your Easter Bunny Bundt cakes covered, at room temperature for up to 3 days. They will last longer if you store them in the refrigerator (up to 1 week), in an air tight container. If you’re going to store them in the fridge, do not add the marshmallow bunnies until you are ready to serve them. Let them come to room temperature before serving.
An Easter Bible Verse:
The angel said to the women, “Do not be afraid, for I know that you are looking for Jesus, who was crucified. He is not here; he has risen, just as he said.” Matthew 28:5-6
Wishing you all a very Happy Easter!
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Gluten Free Easter Bunny Bundt Cakes
For the mini Bundt cakes
- 1 1/2 cups gluten free flour blend 210g
- 3/4 cup unsweetened cocoa powder 65g
- 1 cup granulated sugar 200g
- 1/2 teaspoon baking powder
- 1/4 teaspoon baking soda
- 3/4 teaspoon salt
- 2 large eggs room temperature
- 1/2 cup canola oil
- 3/4 cup unsweetened coconut milk from the can
- 3/4 cup water
- 2 teaspoons vanilla bean paste or vanilla extract
- 6 marshmallow bunny PEEPS for decoration
For the chocolate ganache
- 2/3 cup semi-sweet chocolate chips 4 ounces. I used dairy free
- 1/2 cup unsweetened coconut milk from the can
For the green buttercream frosting
- 1/2 cup unsalted butter, softened
- 1 cup powdered sugar
- 1/2 teaspoon vanilla bean paste or vanilla extract
- 1 tablespoon unsweetened coconut milk from the can
- 1/2 pinch salt
- 3 drops neon green food coloring gel I used chefmaster brand
For the mini Bundt cakes
- Preheat oven to 350°F. Grease the Bundt pan with a generous amount of vegetable shortening. Dust with gluten free flour. Set aside.
- In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, soda and salt. Set aside.
- Note about the canned coconut milk: When you open the can, it will be thick at the top and liquid on the bottom. I usually scoop it all out into a bowl and whisk it all together well, then you have a nice and creamy milk to work with.
- In a large glass measuring cup, whisk together oil, coconut milk, water, eggs and vanilla until well combined. Pour the liquid mixture into the dry ingredients. Stir until completely combined and batter is smooth.
- Pour batter into prepared pan and bake for 25-30 minutes or until a toothpick inserted in cake comes out clean. Remove from oven and let the cakes cool completely. Invert pan onto wire rack.
For the chocolate ganache
- Place the chocolate chips in a medium microwave safe bowl. Microwave on high for 30 seconds. Stir. Add 1/2 cup coconut milk. Microwave on high for another 30 seconds. Stir until smooth. Let cool for 30-45 minutes. It will thicken as it cools. Pour into a disposable pastry bag and tie ends. Cut a small corner and drizzle onto cooled cakes. Let set while you make the buttercream.
For the green buttercream frosting & decorating the cakes
- Beat the butter with an electric mixer until creamy. Gradually add the powdered sugar, vanilla, milk and salt. Once the ingredients are combined, turn mixer up to medium and beat until smooth and creamy. Add green food coloring gel and stir to combine. Pour into a pastry bag fitted with a grass icing tip (I used a Wilton #233 tip). Pipe grass onto Bundt cakes. Add one bunny PEEP to each cake. Serve immediately. Store covered at room temperature for up to 3 days. If you plan on refrigerating the cakes, do not add the marshmallow bunnies as they will get hard when chilled.
- Note: This recipe makes 6 bundtlettes. Serving size is 1/2 a bundtlette since they are rather large. (Also, you will have leftover buttercream left over which contributes to the calorie count. You could use the extra green icing to pipe more grass around the bottom edges of the cakes, if you wish.)
Looking for some non-gluten free recipes for Easter?
Try these that have full gluten and are delicious…
All text and images © Lise Ode for Mom Loves Baking. Please do not use my images without prior permission. If you want to republish this recipe, please re-write the recipe in your own words, or link back to this post for the recipe. Disclaimer: Nutrition information shown is not guaranteed to be accurate. This post may contain affiliate links.