This Easter I thought that I would use some of the many cake pans I had lying around and opted to tackle the 3-d bunny pan I bought at the thrift store a few years back. After a little research I discovered that the cake will naturally rise, and take on the form of the “lid” pan.
Seemed simple enough. The end result was indeed a cute 3 dimensional rabbit, but I did not want to frost it for fear of loosing the cake’s definition. My solution was to carefully cut a slit through the center of the rabbit, and stuff it was a almond butter and coconut stuffing. The end result was stuffed rabbit.
That’s right folks, I made vegan stuffed rabbit for Easter. It was actually devoured by my family before I could even take a picture of it, but for some reason, I feel like the stuffed rabbit needs to make another debut.
The recipe also happens to be surprisingly low in fat because of how many bananas are added.
- 2 cups flour (you can use whole wheat if you like)
- 1 1/2 tsp baking soda
- 1/2 tsp salt
- 1 cup sugar or sucanat
- 1/4 cup oil
- 4 ripe bananas, mashed
- 1/4 rice milk (or any other replacement milk)
- 1 tsp vanilla
Add the flour mixture, stirring just until wet.
Bake for 45 to 50 minutes, or until a toothpick inserted into the center comes out clean.