Gluten-Free Easter Basket Cake
A beautiful and easy gluten-free Easter cake made with chocolate cake layers, frosting, gluten-free chocolate wafers, ribbon, and Cadbury Mini Eggs for the sweetest basket effect.
Ingredients
- 2 baked 8-inch or 9-inch chocolate cake layers
- chocolate frosting or buttercream
- 2 package gluten-free chocolate wafers Glutino chocolate wafers work well or SCHAR Gluten-Free Twin Bar Chocolate Cookies
- 1 extra-large bag Cadbury Mini Eggs
- 1 ribbon long enough to wrap around the cake and tie
- crushed mini eggs for the filling between layers optional
Instructions
Assemble the Cake
- Place one cake layer on your cake stand or plate.
- Spread frosting over the top.
- Add crushed mini eggs if using.
- Place the second cake layer on top.
- Cover the entire cake with a layer of frosting. It does not need to be perfect, but you do need to at least dirty ice the cake so the wafers have something to stick to.
Decorate the Easter Basket Cake
- Press the gluten-free chocolate wafers around the outside edge of the cake, side by side.
- Wrap the ribbon around the cake and tie it snugly to help hold the wafers in place.
- Pour Cadbury Mini Eggs over the top of the cake until the surface looks full, like a basket filled with Easter candy.
- Chill briefly before serving if needed.
Notes
- Always check ingredient labels to be sure each product works for your dietary needs.
- The ribbon helps keep the wafers secure and also makes the cake easier to move.
- You can make the cake layers a day ahead and decorate the next day.
- For the cleanest slices, chill the cake for 20 to 30 minutes before cutting.
- Remove the ribbon before slicing and serving.