Gluten Free Easter Bunny Cake

Happy Easter! What better way to celebrate than with a giant gluten free bunny cake!

A few months ago I was doing some online shopping and found myself scrolling on Williams Sonoma, which for me can be incredibly dangerous as I’m a sucker for anything themed. That being said I fell in love with one of their Easter themed Nordic Ware Bundt tins, and as soon as I saw the tin I new that I had to purchase it, and use it to create one of my Easter recipes.

I currently own a few of their Bundt tins, but had never gotten round to using them. Determined to change this, I set about creating a perfect gluten free sponge cake that I would be able to use for Bundt cakes as well as lamingtons.

Now when it comes to Bundt tins from my knowledge you can use pretty much any cake or sponge recipe that you like, Williams Sonoma do sell a gluten free Bundt cake mix, but I had been wanting to create a gluten free sponge cake recipe of my own.

I think a lot of people get scared, or overwhelmed when it comes to Bundt tins as some are incredible and so intricate, and I know for me my biggest concern wasn’t the cake filing, it was the process of greasing and removing the cake that I struggled with.

To make the “soil” I crumbled some chocolate gluten free biscuits.

Williams Sonoma recommended using a brand of spray that they carry for their Bundt tins, which has a built in flour to avoid your cake from sticking and when researching how to avoid your bundt cakes from sticking the number one recommendation was to use this spray, however as it has wheat starch I new it wouldn’t be an option for me, that being said I believe that Bak-Klene do make a gluten free non stick baking spray which is available in America, I just didn’t have any luck getting my hands on some here in Australia.



So after realising that I might have a problem on my hands I delved deep into the search engines of Google to find out my options. A lot of sites suggested a non-stick vegetable oil spray which after searching three supermarkets and finding nothing I went to the next suggestion, which was greasing the tin with butter and flour.

To fill the Easter basket I used a layer of chocolate icing and for the carrots I used fresh carrots and parsley

I am not going to lie when I started doing this method in my head I did think how is the flour not going to show up on the finish product? Long story short it was a massive fail, the flour formed a coating all over the bunny.

So after going back to the drawing board, and seeing many people advising me against using butter to grease the tin as the milk in the butter could act like glue, I decided to do what I tend to do best and wing it, literally.

I opted for a thin layer of melted butter (salted) which I applied with a pastry brush, followed by about ½ cup of sugar which I poured all over the tin and made sure to shake through so that the whole tin was covered in a thin layer. I then shook of all the excess and hand scooped my mixture in. The secret of scooping your cake mixture in to the Bundt tin with a spoon worked a treat as it allowed me to get into all the intricate details. I also used a large spoon to drag the mixture up the edges making sure the whole tin was covered.

The bow was a last minute decision that helped the chocolate icing hold the cakes upright.

I’m happy to report that although it may not be the right way, the butter and sugar method worked a treat. Not only did the cake come out of the tin in one piece, it came out with a thin and unnoticeable layer of sugar that melted into the cake, giving the appearance that a spray would provide. Now I’m not saying that this will work every time or that it will work for you, as with baking there are multiple elements that can contribute, but if you are having some problems this method might be worth a shot.



One of the biggest tips I would give to anyone making a Bundt cake is to use a pastry brush to help distribute your spray or butter, using a pastry brush allows you to get into all the intricate details and increases your chances of the mixture not sticking. 

I would also encourage leaving your cake to cool outside of the oven in the Bundt Tin for 10 minutes, and then gently shake the tin before you empty it out on a wire rack. I found that this gently dislodged the cake and prevented it breaking when I emptied it.

When it comes to the cake mixture itself I can happily say that I have created a gluten free sponge cake, which is both light and fluffy. When baked this cake has a thin crunchy outside layer which perfectly balances the moist inside layer. I made this cake in two separate batches as this recipe was only enough for one side, but if you are using a standard cake tin it should make two layers of sponge.

If you get the chance to make this Gluten Free Sponge Cake I would love to know what you think, feel free to tag me over at @itsallglutenfree on Instagram!

Gluten Free Bunny Sponge

Prep Time20 mins
Cook Time40 mins
Resting time30 mins
Total Time58 mins
Author: Its All Gluten Free

Ingredients

  • 250 grams Salted Butter Softened
  • 1 teaspoon Vanilla Essence
  • 1 1/2 cups (320g) Caster Sugar
  • 5 Eggs
  • 3 cups (178 grams) Gluten Free Self Raising Flour*
  • 1 cup (250ml) Milk

To decorate this exact Easter Bundt Cake you will need the following

  • Chocolate Icing
  • 3 Mini Carrots
  • 1 Small Ribbon
  • 1 packet Gluten free chocolate biscuits
  • 1 handful Parsley for the carrots

Instructions

  • Preheat your oven to 180 fan forced and line your two separate cake tins with baking paper or if using a Bundt tin then grease accordingly. 
  • In a large bowl mix together your butter, sugar and vanilla essence using an electric mixer. 
  • Once you mixture is pale in colour and creamy in texture add your eggs one at a time, making sure to mix between each addition. 
  • Now start to add your flour over a few lots, mixing in between. 
  • Then do the same with your milk; slowly add your milk bit by bit, making sure to mix after each addition. 
  • Once all your ingredients have been added in and mixed together, gently divide the mixture over your two baking trays. 
  • Smooth over the tops with a knife, and gently tap each tin on your bench to help even distribute things. 
  • Now bake in your preheated oven for 40-45 minutes, or until golden on top and a skewer inserted comes out clean. 
  • Allow your cakes to cool outside of the oven for 6 minutes before gently turning onto a wire rack. 
  • To assemble the Bunny you will need to flatten out the Bunnies tummy, so that when they are stuck together with icing they lay flat and even. 
  • Now place some of your chocolate icing onto the flat side of your Bunnies. 
  • Lift both of your Bunny cakes upright and gently press together to create one Bunny. 
  • Once you are happy with the position gently tie a ribbon around the Bunny’s neck, this will help the two Bunnies stay connected. 
  • Now place a small layer of chocolate icing on your easter basket and position your carrots. 
  • For the soil crumble your gluten free biscuits till you have a soil texture then scatter around your cake stand. 
  • Then enjoy!

Notes

*The brand of flour I use is Orgran as it is my personal favourite. I have not tried this recipe with any gluten free flour other than Orgran. 

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