Vegan Easter lamb Vegan Easter lamb: This vegan Easter lamb sweetens Easter

Delicious Easter lamb – a simple and classic recipe

In many bakeries and supermarkets, the popular juicy lamb cake is offered at Easter. It is hard to imagine a festive coffee table without this classic on the holidays. You can also easily bake this pretty delicacy yourself.

  • Of course, to bake an Easter lamb, you need the appropriate baking pan. These are available from various manufacturers at very reasonable prices.
  • For the dough you need 200 g flour, 150 g sugar, 150 g soft butter or margarine, 3 eggs, 1 level tsp vanilla sugar, 1 level tsp baking powder, 1 pinch of salt and the zest of an organic lemon.
  • First beat the fat with a mixer until fluffy and then gradually add the sugar, vanilla sugar, salt, lemon zest and eggs. Mix all ingredients thoroughly.
  • Then add the flour mixed with baking powder to the dough and stir until smooth. The dough is then placed in the greased lamb mold and baked in a preheated oven at 175 degrees for about an hour.
  • If you like, you can sprinkle the lamb cake with powdered sugar at the end.

Even tastier: The vegan Easter lamb

The classic Easter lamb contains butter and eggs and is therefore suitable for vegetarians but not vegans. But if you do not use animal products at all, you are well advised to use the following recipe!

  • For the vegan version of the Easter lamb you need 200 g flour, 125 ml plant milk, 100 g sugar, 75 g vegan, soft margarine, 1 teaspoon vanilla sugar, 1 teaspoon baking powder, 1 pinch salt and the zest of an organic lemon.
  • For the vegan lamb, the margarine is first whipped with a hand mixer until fluffy. Then add the sugar, vanilla sugar, lemon peel and salt.
  • Now mix in the flour with the baking powder. Then pour the mixture into the greased lamb mold and bake the Easter cake in a preheated oven at 175 degrees. After about three quarters of an hour the lamb is ready.

Tips for success

Whether classic or vegan – with a few tips, the recipe is guaranteed to succeed. There are also a few ways to refine the lamb in a sophisticated way.

  • So that the lamb can be easily removed from the mold after baking, it should not only be well greased, but also sprinkled with flour. So nothing sticks.
  • The molds are not always 100% tight. Therefore, do not place your cake tin on a wire rack, but on a baking tray lined with baking paper. If dough then comes out, it’s no longer a tragedy.
  • To avoid air bubbles, you should gently tap the mold on the countertop after pouring in the batter. In this way, the dough slides down completely and any air pockets that may be present escape.
  • Depending on the model, the baking time may vary from oven to oven. So do a chopstick test to check if the lamb is done. Stick a skewer into the dough. If wet dough sticks to it, the cake is not ready yet.
  • Your cake will be particularly juicy if you mix in some yoghurt, sour cream or soy yoghurt. One to two tablespoons are enough for the Easter lamb. You can also refine the recipe with rum or chocolate chips. Or replace part of the flour with ground almonds.
  • A touch of icing sugar is used to decorate the Easter lamb, which is sprinkled over the cake after it has cooled. An exotic alternative is a sheepskin made from grated coconut. For this purpose, icing is poured over the lamb and sprinkled with the rasps.

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