Go Back

Mini Egg Loaf Cake

A delightful treat that combines the richness of chocolate with the fun crunch of Mini Eggs, perfect for any occasion.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings: 10 servings
Course: Dessert, Snack
Cuisine: American, Baking
Calories: 320
Ingredients Method Notes

Ingredients
  

Cake Ingredients
  • 2 cups gluten-free flour
  • 1/2 cup cocoa powder
  • 1 cup sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 3 large eggs at room temperature
  • 1 cup milk at room temperature
  • 1/2 cup vegetable oil
Frosting Ingredients
  • 8 oz cream cheese at room temperature
  • 2 cups powdered sugar
  • 1 tsp vanilla extract
  • 1 cup Mini Eggs for frosting and decoration

Method
 

Baking the Cake
  1. Preheat the oven to 350°F (175°C) and grease a loaf pan.
  2. In a bowl, mix the gluten-free flour, cocoa powder, baking powder, and salt.
  3. In another bowl, whisk the eggs, sugar, milk, and vegetable oil until well combined.
  4. Gradually add the dry ingredients to the wet ingredients and mix until smooth.
  5. Pour the batter into the prepared loaf pan and bake for 45-50 minutes or until a toothpick comes out clean.
  6. Let the cake cool completely in the pan.
Frosting the Cake
  1. For the frosting, beat cream cheese with powdered sugar and vanilla extract until smooth and creamy.
  2. Frost the cooled cake and decorate with crushed Mini Eggs on top.
Serving
  1. Slice and serve the delicious loaf cake!

Notes

Ensure all your ingredients are at room temperature for the best results. Don’t overmix the batter; stir until just combined for a lighter cake. Experiment with different decorations using various candies or nuts for a unique twist!