Did I hear you say you wanted a show-stopping Easter dessert that caters for special diets and still appeals to the ?don?t give me that healthy stuff? crowd"" (Yep, we have this issue at our get-togethers too!) Don?t stress, I?ve got ya covered!

This gorgeously fudgy and decadent Chocolate Easter Egg Cake is perfect for catering for a wide variety of special diets. It’s gluten free, grain free and egg free, with dairy free and nut free variations. (Plus it has sneaky veggies in it – shhhh they?ll never notice the pumpkin or sweet potato if you don?t tell them.)

I tested it out on my unsuspecting visitors last Sunday and it was a big hit!

Chocolate Easter Egg Cake, and my daughter India wearing her favourite MahaShe dress
It’s super easy… here’s how.

1) Make a batch of my Pumpkin Brownie Pudding using either butternut pumpkin or orange sweet potato. Don’t use other kinds of pumpkin as it won’t taste as good as butternut. (Omit the peanut butter sauce unless you’d prefer that for the icing). Bake in a 20-22cm springform tin lined with baking paper for 30-35 minutes at 170C. (If you want to make a layer cake, make a double batch and divide between two tins.)

2) For the icing, you can either make a chocolate-honey buttercream as I did (see recipe below), or make this dairy-free Gooey Chocolate Icing. (Or use the peanut butter caramel sauce from the pudding recipes, as it ...