Easter has always been one of my favorite holidays because I’ve always loved all of the pastel colors everywhere. That plus the bunnies, parties, and candy. In more recent years though, my family and I have been bigger on the homemade baked goods and less about the candy. There’s just something special about getting creative and making an epic cake or a few fun treats for everyone to enjoy. The first Easter being vegan I focused more on the meal Adam and I were going to have and less on the treats because I wasn’t sure how to go about it. Well I’ve come to my senses and I’m happy to report I’ve got a vegan goodie for you guys to whip up just in time for Easter! Yay!
These pastel little nests are so fun to make and they're perfect for any skill level so you could make them with kids or even set up a nest decorating table at a party where everyone can decorate their own. That way you have an excuse to make the grass part in every color of the Easter rainbow. Whether you decorate them yourself or not, I think they will be a hit at any Easter festivity you bring them to.
The crazy yellow cake recipe for the doughnuts is from Sweet Little Bluebird and the sugar cookie recipe is from Yummy Mummy Kitchen, both recipes are vegan and amazing! I love the crazy cake recipes because they’re so versatile and easy to whip up, that plus they’re such a moist delicious cake and are not only great for vegans but people with food allergies. My family and I started using the sugar cookie recipe last Christmas for Christmas sugar cookies and boy oh boy were we impressed! They’re so buttery and tasty like sugar cookies - you’ll love them!
Crazy Yellow Cake
Adapted from Sweet Little Bluebird
- 1 ½ Cups + 2 Tbsp Flour
- 1 Cup Sugar
- 1 Tsp Baking Soda
- ½ Tsp Salt
- 1 Cup Water
- 5 Tbsp Olive Oil
- 1 Tsp Vanilla Extract (I use this, I highly recommend)
- 1 Tsp White Vinegar
Preheat oven to 350F, 177C
Add all dry ingredients to a medium bowl, mixing well. Then add all wet ingredients (aside from white vinegar) into the dry ingredients bowl, mixing well to combine, removing all lumps. Last, add the white vinegar and mix well.
Grease your doughnut pans with coconut oil and spoon the batter into the pans.
For doughnuts, I placed 2 pans on the middle rack of the oven for 20 minutes.
For 9 inch round pans, bake for 30-35 minutes depending on your oven. The cake in any pan is done when an inserted toothpick comes out clean. Let cool completely before icing.
Vegan Sugar Cookies
Adapted from Yummy Mummy Kitchen
- 1 ½ Cups Powdered Sugar
- ⅛ Tsp Salt
- 1 Cup Soft Coconut Oil (not melted)
- ¼ Cup Coconut Milk (or other plant-based milk)
- 1 Tsp Vanilla Extract (I use this)
- 2 ½ Cups All-purpose Flour
- 2 Tbsp Cornstarch
- 1 Tsp Baking Soda
- 1 Tsp Cream of Tartar
After chilling dough, preheat oven to 375F, 190C
In a large bowl, beat the powdered sugar, salt, coconut oil, coconut milk, and vanilla with an electric mixer until smooth. Add the flour, cornstarch, baking soda, and cream of tartar, stirring well with a wooden spoon (don’t use the electric mixer). Add more coconut milk, a tablespoon at a time, if your dough is too crumbly.
Divide your dough in half. I rolled mine into two balls and flattened them with a plate then covered them both separately so they would chill faster. Refrigerate your dough for at least two hours, making sure to cover them so they don’t dry out.
Once chilled, roll out your dough to a thickness of about ¼ inch. I use these cool things along with a 22 inch silicone rolling pin to get the right height. Cut out with cookie cutters. For this project I wanted mini egg cookie cutters so I got this mini Easter cookie cutter set and love it! Place your cookie cut outs on your cookie sheet about 2 inches apart.
Place your cookie sheet in the middle rack of your oven and bake for 7-8 minutes. The cookies are done when edges start to go golden brown. Let them cool on a wire rack.
Even though you chill the dough for at least two hours, I cut out a cookie sheet worth of cookies and placed them on the tray then popped them back into the fridge until they were cold, about 15-20 minutes, to prevent the cookies from spreading. You don’t have to do this step but I recommend it because the warmer the dough the more spread out they will be.
Once all of the baking is done it’s on to the decorating! We’re talking coconut city and icing galore! For all of the frosting and icing needed in this project, I used my Best Vegan Buttercream Recipe and just adjusted the consistency accordingly. For the cookie icing I added more coconut milk (canned) to thin it out and for the doughnut frosting I stuck to the original recipe ratios.
This is what the coconut milk looked like when I used it to make the frosting and Icing. Ideally you want to keep a can or two in your fridge so that its always ready to go like this can was.
I made the icing then separated it out into plastic bags for coloring and piping.
To make the colored coconut all you have to do is put shredded or flaked coconut into a plastic bag and add a few drops of food coloring then shake it all up. Less is more, start off with only 2 or 3 drops and work from there.
You want to try and get the coconut color and frosting color to match so that you won't have any obvious gaps in the coconut.
This part is so fun and easy. Just dip the doughnut into the frosting and then into the same colored coconut.
Last but not least: add the cookies!
Talk about Easter fun! What are your plans for Easter? Do you have any Easter food traditions? I hope you guys have a great week!
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