Vegan Mini Egg Crunch Cake

The viral mini egg crunch cake veganised! A moist chocolate cake, smothered in rich chocolate ganache, topped with a crunchy chocolate cornflake layer and a whole lot of vegan mini eggs! The perfect Easter bake!

These mini egg crunch cakes have several delicious layers, but they're actually really easy to make! The only baking element is making the chocolate sponge, but once that's cooling everything else is just melting and sprinkling! This cake has a moist chocolate sponge base, topped with a layer of rich and creamy chocolate ganache. Then on top of a layer of crunchy chocolate covered cornflakes and lots of crushed vegan mini eggs. It is very rich and very delicious!

This recipe makes four individual crunch cakes or you could make one larger cake. They are best eaten on the day of making or you can store them in the fridge for a few days, but the cornflakes will soften over time. It is delicious hot or cold, but I liked it best slightly warmed, so that the ganache was all gooey.

Makes four individual cakes

Sponge base ingredients;                    

50g plain flour                                                         

55g white granulated or caster sugar                   

4g baking powder                                                     

20g cocoa powder

40g sunflower oil

3g apple cider vinegar

95g plant milk

Ganache ingredients;

120g dark or 'milk' chocolate

90g vegan double cream

45g cornflakes or similar

60g vegan mini eggs

You will also need; four ramekins or similar, mixing bowl, whisk, spoon, ice cream scoop microwavable bowl, sandwich bag, rolling pin or similar to crush mini eggs

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How to make your cakes;

1. Pre heat the oven to 160°c

2. Begin by making your chocolate sponge bases. Add the flour, sugar, cocoa powder and baking powder to the mixing bowl and roughly whisk together

3. Add the oil, cider vinegar and plant milk and whisk again until smooth

4. Use a spoon or ice cream scoop to evenly add the cake batter to the ramekins

5. Bake for around 12-15 minutes. You want the sponge to be just baked but not overdone and dry

6. Set the sponges aside to cool and make your chocolate ganache

7. Add the chocolate and cream to a microwavable bowl and heat in short bursts, stirring in between

8. Once the chocolate has almost melted, stop heating and continue stirring to let the residual heat from the bowl finish melting everything together

9. Once the cakes are cool you can begin to layer everything together. It is ok for the sponge to be slightly warm but you don't want it piping hot as everything will just melt together and you won't get such defined layers

10. Add a tbs of ganache to the top of each chocolate sponge and smooth out to cover the top

11. Mix the cornflakes into the remaining chocolate ganache and stir through to completely cover the cornflakes in chocolate

12. Spoon the cornflake mixture evenly on top of each cake

13. Add the mini eggs to a sandwich bag and crush them using a rolling pin or similar heavy item

14. Sprinkle the crushed mini eggs on top of each cake

15. Now your crunch cakes are ready to eat!

Tips & Tricks!

• I used Food Thoughts organic cocoa powder (gifted)

• I used Kallo cornflakes and Mummy Meegz vegan mini eggs

• You could add all sorts of toppings to these if you don't want to use mini eggs. Any kind of chocolate chips, chopped nuts or sprinkles would work really well!

• These are similar to my ramekins; https://amzn.to/4d5rrED

• These are my mixing bowls - https://amzn.to/489iB6s