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Bunny cakes with PEEPS
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5 from 1 vote

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
Keyword easter treats, gluten free chocolate cake, gluten free mini bundt cake
Prep Time 20 minutes
Cook Time 30 minutes
Total Time 50 minutes
Servings 12 servings
Calories 465kcal
Author Lise Ode

Ingredients

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

Instructions

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.)

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