Easter Lamb Cake Recipe - German Osterlamm (2024)

Grandma’s Easter lamb cake is a popular dessert on the Easter brunch table – with this moist vegan sponge cake recipe, you can easily bake the traditional German Osterlamm without eggs! The sponge cake is soft, moist, totally delicious and also works in other baking pans.

Vegan Easter Lamb Cake Recipe – just like grandma’s traditional German Osterlamm!

Would you like to surprise someone with a delicious Easter lamb cake this Easter? Then you’ve come to the right place! In this post, I’m sharing a simple yet delicious recipe for a super cute vegan Easter lamb cake that will delight your loved ones. No one will notice that the cake contains no animal ingredients such as dairy butter, milk or eggs.

The Tradition of Easter Lamb

Easter lamb (German Osterlamm) is not only a popular traditional cake, but also a symbol of Easter. In many cultures, the Easter lamb stands for innocence, purity and new life – perfect for the spring season.

Traditionally, Easter lamb cake is made with eggs and butter, but my vegan recipe does not use any animal products at all! There are different variations of the cake. You can bake the Easter lamb without nuts or with almond or hazelnut flour.

Ingredients needed for this recipe

The vegan Easter lamb cake recipe consists of 7 simple ingredients that are easily available in the supermarket. These are:

• Flour (all-purpose, wheat, spelt or gluten-free flour)
• Baking powder
• Salt
• Margarine or vegan butter
• Sugar
• Vanilla extract
• Soy milk
• Lemon (juice & zest)

How to make the Best Vegan Easter Lamb Cake

As always, I recommend watching the recipe video and checking out these step-by-step instructions first. You can then find the full recipe with the exact quantities in the recipe card below!

Step 1: Prepare the baking tin and whip up the batter.

First, grease the Easter lamb baking mold and sprinkle with breadcrumbs. Also preheat the oven to 356 °F (180 °C). For the batter, first mix the flour, baking powder and salt in a bowl. In another mixing bowl, mix the soft margarine, sugar and vanilla extract with a hand mixer until fluffy and creamy.

Now add the flour mixture and mix in briefly. Then add the soy milk, lemon juice and lemon zest and continue to mix briefly until a smooth batter is formed.

Step 2: Pour the batter into the baking tin and bake.

Using a tablespoon, first spoon the batter into the top of the Easter lamb mold and then add in the rest of the batter. Smooth out and tap the tin a few times on the work surface. Bake the Easter lamb cake for 40-45 minutes until a wooden skewer comes out clean.

Step 3: Decorate the Easter lamb.

Remove the cake from the oven and leave to cool in the tin for approx. 20 minutes. Then carefully remove from the baking tin and leave to cool completely. Sprinkle with powdered sugar and decorate as desired. Enjoy your meal!

Tips for the Recipe

• For a soft, sandy texture of the cake, the margarine or vegan butter should first be beaten until really creamy.
• As soon as the flour is added, the batter should not be mixed for too long, otherwise the cake will not be as light, soft and fluffy.
• For a nutty flavor, you could replace some of the flour with almond flour or hazelnut flour. You can also refine the batter with baking flavorings (e.g. bitter almond, rum, lemon, orange, etc.).
• Please do not open the baking tin too soon after baking, otherwise the cake may crack.
• As the vegan cake does not contain eggs for binding, it is important to allow it to cool completely before cutting so that it is no longer so crumbly.
• If the Easter lamb cake is not standing up straight, you can cut the base straight with a knife.
• The Easter lamb cake looks particularly pretty when served in an Easter nest with Easter grass, chocolate eggs and Lovely heart sprinkles or other Easter decorations such as vegan marzipan carrots.

Which Easter lamb baking tin is the best?

There are Easter lamb baking tins made of metal and silicone. The advantage of a metal baking tin is that it is very stable and does not give way when the batter is added. Metal also conducts heat better, so the cake bakes faster and more evenly and is golden brown on the outside.

What other baking tins can I use?

However, if you don’t have an Easter lamb baking tin and would still like to try this vegan sponge cake recipe, you can of course also bake the cake in a small loaf pan or any other suitable baking pans.

How should you store the cake?

The Easter lamb cake should be stored in a dry and cool place and preferably in an airtight container or freezer bag. Stored in this way, the cake will not dry out so quickly and will keep for around 2 to 3 days and remain moist. For longer storage, you can also freeze it.

This Vegan Easter Lamb Cake Recipe is:

• Simple
• Soft
• Fluffy
• Flavorful
• Moist
• Delicious
• Cute
• Sweet
• Eggless
• Dairy-free (lactose-free)
• A popular German Easter dessert!

More Easter Cake and Dessert Recipes to try:

• German Fried Egg Cake
• Carrot Cake Bars
• Carrot Cake
• Lemon Poppy Seed Cake
• Blueberry Babka
• Braided Easter Bread
• Carrot Cake Bliss Balls
• Carrot Cake Oatmeal
• German Bee Sting Cake
• Carrot Cake Cupcakes
• Lemon Blueberry Cake
• Mandarin Cheesecake with Streusel
• Yeast Roll Cake with poppy seeds
• Vegan Madeleines
• Blood Orange Bundt Cake

Recipe Video

I hope this vegan Easter lamb cake recipe inspires you to add a culinary twist to your Easter celebrations. If you’ve tried it, feel free to leave me a comment and a star rating! And if you take a photo of your Easter pastries, feel free to tag me on Instagram or Facebook with @biancazapatka and use the hashtag #biancazapatka so I don’t miss your post! Happy Easter and bon appétit! 🙂

IF YOU HAVE PINTEREST, YOU CAN FIND ME HERE AND PIN THE FOLLOWING PICTURE, IF YOU LIKE! 🙂