• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

HealthyHappyLife.com logo

  • about
  • RECIPES
  • LIFESTYLE
  • BLOGGING
  • VIDEO
  • SHOP
  • Cookbooks
menu icon
go to homepage
search icon
Homepage link
  • Recipes
  • Lifestyle
  • My Books
  • Videos
  • About
  • holiday
    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube
  • ×

    Home » This and That » Easter Swirl Lamb Cake. Veganized Family Recipe!

    by Kathy Patalsky · updated: Sep 13, 2019 · published: Mar 31, 2010 · About 5 minutes to read this article. 2 Comments

    Easter Swirl Lamb Cake. Veganized Family Recipe!

    For as long as I can remember, Easter in my house, meant one thing: Easter Lamb Cake. But what is this, you ask?…

    Traditional Lamb Cake. Gooey whipped egg white frosting, smothered over a fluffy, dense pastel swirled cake (with 4-5 eggs in the batter, colored by store-bought artificial food coloring) all covered in sweetened coconut flakes and date “eyes and nose” to complete the lamb look. Then a nice pile of fake green grass and homemade dyed Easter eggs around the cake platter edge. I dreamed about this cake for months before Easter. Better than a chocolate egg.

    But then I grew up. Changed my lifestyle. Went vegan. Only one thing to do: Veganize my Lamb Cake…

    …Easier said than done, but with a little trial-and-error I’ve come to a yummy conclusion. I’ve posted my frosting recipe here – and part two: the batter and set-up. Onto the new and improved vegan recipe…

    Frosting 2010:

    Easter Cake 2010. I knew my biggest challenge would be that gosh darn perfect egg white frosting. Here are a few of the other “vegan substitutions” I had to consider:

    egg white frosting -> Shiny Cream Cheese Whipped Vanilla Frosting, using agar agar, vegan cream cheese, vegan shortening, rice whip and soy milk. (See Frosting Post for Complete Recipe)

    dates -> vegan, yay.

    artificial food coloring -> natural homemade food colorings from fruit/veggies

    sweetened coconut -> unsweetened fine coconut shreds, organic

    white flour, bleached -> I chose a Bob’s Red Mill unbleached organic white flour

    white sugar -> chose a vegan, evaporated cane juice crystals, sugar

    eggs in cake -> combo of applesauce and soy yogurt and baking powder

    butter in cake -> chose virgin coconut oil (or canola oil)

    The one thing I couldn’t veganize…

    I knew I would never be able to get my cake to rise the way that 4-5 egg lamb cake used to! So I decided to nix the one-side filled cake mold, and I simply filled both halves of the lamb cake mold with batter. I then secured the cake with toothpicks. You can use toothpicks or leftover frosting. Worked well.

    Also, yes I know I arranged the date “eyes and nose” in more of a “looks like a dog” way. But if you angle the date nose vertically – you’ll get a more “Lamb” look. I’ll admit it – I was rushing a bit. But the taste saved the day..

    Color. Yes, the colors fade a bit during cooking – but I was very happy with the results…
    Color of cake after baking:
    Onto the recipe…

    Spring Swirl Vanilla Cake
    vegan

    3 cups white flour
    *I used Bob’s Red Mill unbleached, organic
    1 cup vegan granulated sugar
    2 teaspoon sea salt
    1 tablespoon baking powder
    ¾ cup water
    1 cup soy milk
    2 tablespoon canola oil or softened virgin coconut oil
    3 tablespoon vanilla soy yogurt
    ½ cup applesauce
    1 tablespoon vanilla extract OR real vanilla bean seeds (1 bean)
    food coloring:
    green: kale, juiced
    pink: red currents, blended into batter
    *food coloring recipes here

    Other:
    1- 1 ½ cups of White Fluffy Frosting (Recipe here)
    1 cup shredded coconut
    3 dates
    “green grass” garnish

    Directions:

    1. Tend to the frosting. See details in frosting recipe post.

    2. Preheat oven to 375. Grab lamb cake molds. Note: You can also make a regular two-layer cake or use another cake mold with this recipe. Grease and flour the cake tins very well. Set aside.

    3. In a large mixing bowl, add flour, sugar, salt, baking powder. Mix well.

    4. Fold in water, soy milk, yogurt, applesauce, oil and vanilla extract or seeds. Pour 1 cup of the batter into a separate small bowl, and another cup into another small bowl. Add 1-3 teaspoon of veg/fruit food colorings to the small bowls (one pink, one green) Stir until well colored.

    5. Grab your molds and pour the white batter (big bowl) into the cake pans – about ½-3/4 full. note: the tin comes with a vent hole on one side – I covered it with a secure piece of tin foil.

    Lamb Cake Tin:
    6. Next swirl in a few tablespoon of each color into the cake pan until you get a nice swirled cake color.

    7. Place pans in oven, and bake at 375 degrees for 35-40 minutes.

    8. Remove cake and allow to cool fully until you remove cake from pans. Loosen with knife.

    9. While cakes cool, grab your chilled/firmed frosting, fold in whipped rice cream (as in frosting directions) until you get a white fluffy mixture. You can even use more rice whip than recipe calls for, for a fluffier, softer frosting.

    10. Set up lamb cake molds. You can use toothpicks OR frosting to secure two sides of mold.

    11. Frost your cake.



    12. Add coconut “fur”.

    13. Add date eyes and nose, secure with toothpicks.

    14. Add grass garnish.

    15. Serve or store in fridge (wrapped in plastic or wax paper) until ready to serve.

    16. Serve at room temperature-slightly chilled temp.

    17. Will keep in fridge for a few days.

    Taste Test!

    Just for you guys, a stroll down memory lane…

    Moi, Being a 15 year-old Goofball on Cake Frosting Day:
    Me and my Lamb Cake. Circa 1996. My sister snapped this goofy pic of me smiling silly – frosting face and all. Like I said, I loved that gooey luscious egg white frosting. And as you can see, most of the frosting got on my face and in my mouth rather than on the lamb. ha ha. good times. I was a freshman in high school, yet still a cake-loving kid. Enough self-embarrassment!

    More recipes you may enjoy

    • Ten Ways to Get Your *Me Time* Today. You deserve it..
    • Le Pain Quotidien’s Curried Tofu Pineapple Tartine. New!
    • Big Kahuna Hawaiian Salad. Pineapple Tahini Dressing.
    • Homemade Food Coloring for Colorful Spring Cakes!

    About Kathy Patalsky

    Hey there! I'm Kathy, lover of kitty cats, weekend baking, 90's movies, travel, beach fog and foamy lattes. Since 2007, I have been sharing my vegan recipes and photos. My goal is to make your cooking life a little easier, delicious - and plant-loaded - while sharing some LIFE and conversation along the way.

    How I Found My Lost Cat – Tips to Help

    Vegan Linzer Cookies

    5 Ingredient Vegan Chocolate Pie

    Vegan Pumpkin Bread with Streusel Topping

    Primary Sidebar

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    newsletter:

    Trending

    my cookbooks

    my cookbooks

    Disqus Latest Comments

    1. s

      s: Absolutely one of the best things I've ever baked. Used dairy butter…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    2. JanetS

      JanetS: Neither of those non-grain flours will substitute for oats or wheat. As…

      Commented on: Cinnamon Toast Morning Muffins, gluten-free and vegan

    3. disqus_LfP7ofaP87

      disqus_LfP7ofaP87: Earth Balance brand HAS PALM OIL, as do most of the vegan…

      Commented on: Sticky Banana Bread Quinoa Breakfast Bowl

    about kathy

    kathy patalsky

    featured: peach coconut water smoothie

    browse recipes

    Breakfast  |  Entrees  |  Desserts  |  Smoothies  |  Sandwiches  |  Salads  |  Beverages  |  Soups |  Appetizers |  Snacks  |  Sauces  |  Sides   /  Cooking Videos  |  Round-Ups  |  Fan Favorites  |  Holiday  /  All the Recipes

    browse:

    • reviews
    • travel
    • vegan topics
    • people
    • videos
    • beauty
    • wellness
    • Mom Life

    my ttc + baby journey

    Footer

    BROWSE BY:

    Category:

    DATE:

    looking for something?

    contact   |   about   |   kathy’s cookbooks  |  press  |  findingvegan  |  meal plans  |  shop  |  vegan recipe index  |  privacy policy  | start a blog

    • Bloglovin
    • Facebook
    • Instagram
    • Pinterest
    • RSS
    • Twitter
    • YouTube

    Footer

    ↑ back to top

    About

    • Privacy Policy | Terms & Conditions

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Services | Work with me