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Bunny cakes with PEEPS
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5 from 2 votes

Gluten Free Easter Bunny Bundt Cakes

Gluten free mini chocolate Bundts, drizzled with chocolate ganache then topped with green buttercream grass and marshmallow PEEP bunny!
Course Dessert
Cuisine American
Diet Gluten Free
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 6 servings
Calories 465kcal

Ingredients

For the mini Bundt cakes

  • 1 ½ cups gluten free flour blend (or use store bought such as Bob's Red Mill) 210g - you can substitute regular flour if you don't need gluten free
  • ¾ cup unsweetened cocoa powder 65g
  • 1 cup granulated sugar 200g
  • ½ teaspoon baking powder
  • ¼ teaspoon baking soda
  • ¾ teaspoon salt
  • 2 large eggs room temperature
  • ½ cup canola oil
  • ¾ cup unsweetened coconut milk from the can
  • ¾ cup water
  • 2 teaspoons vanilla bean paste or vanilla extract
  • 6 marshmallow bunny PEEPS for decoration

For the chocolate ganache

  • cup semi-sweet chocolate chips 4 ounces. I used dairy free
  • ½ cup unsweetened coconut milk from the can

For the green buttercream frosting

  • ½ cup unsalted butter, softened
  • 1 cup powdered sugar
  • ½ teaspoon vanilla bean paste or vanilla extract
  • 1 tablespoon unsweetened coconut milk from the can
  • ½ pinch salt
  • 3 drops neon green food coloring gel I used chefmaster brand

Instructions

For the mini Bundt cakes

  • Preheat oven to 350°F. Grease a 6-cavity mini Bundt pan with a generous amount of vegetable shortening. Dust with gluten free flour.
  • In a large bowl, whisk together flour, cocoa powder, sugar, baking powder, soda and salt. Add the oil, coconut milk, water, eggs and vanilla. 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 microwave safe bowl. Microwave on high for 30 seconds. Stir. Add ½ cup coconut milk. Microwave on high for 30 seconds. Stir until smooth. Let cool for 30-45 minutes. 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 combined, turn mixer up to medium and beat until smooth. Add green food coloring gel and stir to combine. Pour into a pastry bag fitted with a #233 tip. Pipe grass onto Bundt cakes. Add one bunny PEEP to each cake. Serve immediately.

Video

Notes

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.
Storage Instructions: Store your Easter Bunny Bundt cakes covered, at room temperature for up to 3 days or in the fridge up to a week. If you're going to store them in the fridge, do not add the marshmallow bunnies until you are ready to serve them.

Nutrition

Calories: 465kcal | Carbohydrates: 52g | Protein: 5g | Fat: 29g | Saturated Fat: 14g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 258mg | Potassium: 239mg | Fiber: 5g | Sugar: 36g | Vitamin A: 286IU | Vitamin C: 1mg | Calcium: 42mg | Iron: 3mg