Chocolate cornflake cakes are a classic British Easter treat. It is a popular Easter tradition in many British families to enjoy homemade chocolate cornflake cakes topped with mini chocolate eggs on top. So easy, quick, and best of all no-baking required!
Large plate [can use a fairy cake or cup cake baking tray]
Ingredients
200gramsdark chocolate [semi-sweet][or any vegan, vegan-friendly, or dairy-free chocolate]
50gramsgolden syrup[or your choice of syrup]
50gramsvegan margarine or butter
100gramscornflakes[or bran flakes, flaked rice or oat cereal, etc]
Topping:
vegan mini eggs[or other vegan sweetie/candy/chocolate buttons/drops etc]
Instructions
Add 12 fairy cake cases onto a plate.Or if using a cupcake baking tray pop a cake case into each cup - this can make it easier to fill each case with the filling.
Place the cornflakes into a mixing bowl.
100 grams cornflakes
Break the dark chocolate into equal size chunks and place into a small saucepan along with the margarine and golden syrup.
200 grams dark chocolate [semi-sweet], 50 grams golden syrup, 50 grams vegan margarine or butter
Over a low heat melt the chocolate, margarine and syrup together. Stir frequently until the ingredients are smoothly combined. Don't allow the mix to start boiling.
Pour the melted mixture over the cornflakes making sure to scrape all the mixture out. A plastic spatula is perfect for ensuring all the mixture is removed.
Stir the melted chocolate into the cornflakes until everything is well combined. It doesn't matter if some of the cornflakes are crushed whilst mixing.
Divide the cornflake mix between the paper cases and top with the sweets or candy.
vegan mini eggs
Place the cakes into the refrigerator for at least a few hours (preferably overnight but only if your family has the patience which mine does not!) until completely hardened and set.
Notes
Nutritional information is provided for guidance only and is not a strict calculation as ingredients vary.
Nutritional data does not include the sweetie/candy topping.
Store chocolate cornflake cakes within a covered container or on a covered plate within the refrigerator for 5-7 days.
Instead of vegan mini-eggs replace with any other vegan sweetie/chocolate/candy. Or simply omit.
We used Daisy & Dam dark chocolate mini eggs.
For gluten-free chocolate cornflake cakes ensure that your breakfast cereal is free from gluten ingredients. Many cornflake brands are free from gluten.
Prepare a large cornflake cake by pressing the mixture into a lined cake or brownie pan and pressing firm. Chill and then once firm remove from the pan and use a sharp knife to slice cornflake cake bars.