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08 Apr, 2020

Chocolate and Pistachio Easter Cake



  • 200g vegan margarine or butter
  • 100g coconut sugar
  • 100g honey or maple syrup
  • 3 eggs
  • 125ml oat milk
  • 100g cacao powder
  • 100g gluten-free self-raising flour
  • 1tsp baking powder
  • 1/2 tsp vanilla powder or extract
  • Pistachios, chopped, for garnish

For the icing

  • 2 avocados
  • 2 tbsp honey or maple syrup
  • 100g cacao powder
  • 10 dates or prunes
  • 150ml oat milk


  1. Pre-heat the oven to 180 degrees (fan).
  2. Cream the margarine or butter with the sugar and honey until smooth and light. Whisk the eggs and oat milk in a separate bowl and then whisk these into the creamed butter and sugar. Sift in the cacao powder, self raising flour, baking powder and vanilla powder and fold into the wet ingredients.
  3. Pour into a cake tin and bake in the oven for 40-50 minutes until cooked through. Leave to cool completely before icing.
  4. To make the icing place all the ingredients into a food processor or nutri-bullet and blitz until completely smooth and light.
  5. Cut the cake in half through the centre to create two layers. Fill the centre with half the icing and place the top back on. Using the remaining icing cover the top and then sprinkle over the pistachios.