Chocolate cornflake cakes are synonymous with classic British Easter food.It is a popular Easter tradition in many British families to enjoy homemade chocolate cornflake cakes with mini chocolate eggs on top. So easy and so tasty!
Prepare a cupcake/fairy cake baking tray by popping a paper case into each hole. Or place the paper cases onto a large plate. The cupcake baking tray simply makes it easier to fill each case with filling.
Place the cornflakes into a mixing bowl.
Break the dark chocolate into equal size chunks or squares and place into a small saucepan along with the vegan margarine and golden syrup.
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. 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 they are very well combined. It doesn't matter if some of the cornflakes are crushed while mixing.
Divide the cornflake mix between the paper cases. Pop a vegan mini egg or two over each cake. Or a sweetie/candy of your choice.
Place the cornflake 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.
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.
For gluten-free chocolate cornflake cakes ensure that your breakfast cereal is free from gluten ingredients. Many cornflake brands are free from gluten.