Shear Delight: A Gluten-Free Lamb Cake for Easter
The lamb cake is an adorable (and vintage) symbol of spring, rebirth, and… personal kitchen nightmares? You don’t need to be afraid because I’m going to show you how to tame the “wild” beast that is the lamb shaped cake mold. This gluten-free lamb cake, which is a delightfully moist gluten free coconut cake, is more docile petting zoo than untamed wilderness, draped in a luxurious cream cheese buttercream fleece.
Jump to Recipe
My affection for lamb cake (or a cake shaped like a lamb) started when I was a little girl. I have a spring birthday and one year, my mom made a cake shaped like a lamb. It was my dream cake and one of my earliest and fondest memories. So I decided to try to recreate that cake using the Nordic Ware Lamb Cake Mold.
The Bake: A Moist + Delicious Gluten Free Coconut Cake
Decorated with a homemade buttercream and fresh, organic flowers, our lamb isn’t just a cake, it’s a centerpiece, ready to grace your Easter table with both its appearance and taste. The texture is sublime, the sweetness just right, and the shape? Utterly adorable. Whether you’re gathering with family, hosting a springtime feast, or simply looking for a delicious cake, this Gluten-Free Coconut Lamb Cake is sure to bring smiles and satisfaction. Let it be a reminder that holiday traditions can always have a place at the table, even if you’re gluten free!
Ingredients:
- 2 cups Gluten-Free Flour Blend
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon xanthan gum (omit if your blend is already inclusive)
- 1/2 teaspoon sea salt
- 1 cup unsalted butter, room temperature
- 1 1/4 cups sugar
- 2 large eggs, at room temperature
- 1 egg white, at room temperature
- 3 tablespoons sour cream, room temperature
- 1 cup whole milk, room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1 cup unsweetened shredded coconut, plus extra for decorating
Directions:
- Preheat your oven—350°F (175°C).
- Mix your dry ingredients (flour, baking powder, baking soda, xanthan gum, and salt) in a bowl, whisking them well.
- In another bowl, cream the butter and sugar until they’re fluffy. Gradually add the eggs, egg white, and sour cream, combining well. I like to use a stand mixer for this, but a hand mixer works too.
- Alternately mix in the dry ingredients and milk to the butter mixture, starting and ending with the dry. Stir in the vanilla extract and shredded coconut last, as if you’re sprinkling in little whispers of the beach.
- Prepare your lamb mold by greasing both sides well, ensuring every nook and cranny is ready to release your masterpiece. Pour your batter into the bottom of the mold (the side with the face) — it should be full to almost overflowing. Give it a gentle tap to remove any air bubbles, cover with the top of the mold and tie together with kitchen twine. and place on a baking sheet.
- Bake until a toothpick inserted in the hole comes out clean (about 45-50 minutes, but keep an eye on it!).
- Cool face up on the cooling rack for 15 minutes. Flip face down and remove the top of the mold. Let it cool for 15 more minutes. Flip again to face up and remove the top mold. Leave in the mold to cool completely, about three hours, before you decorate it.
The Fleece: Cream Cheese Buttercream
Ingredients:
- 1 cup unsalted butter, softened
- 8 oz cream cheese, softened
- 4 cups powdered sugar
- 2 teaspoons vanilla extract + 1/2 teaspoon coconut extract
Directions:
- Beat butter and cream cheese until they’re smoother than your best pick-up line.
- Gradually add powdered sugar, beating until it’s fluffier than the lamb we’re aspiring to create.
- Mix in extracts for that je ne sais quoi.
Assembly: The Moment of Truth
Once your cake has cooled and you’ve summoned all your courage, gently remove it from the mold. If it sticks, negotiate gently. Remember, this is a peaceful lamb. Trim any cake bulges and lumps at the bottom to create a flat base. Your lamb should stand proudly, ready to be frosted.
Use a piping bag with a small star or french tip to add texture, mimicking the woolly wonder of a real lamb. I like to create little “blobs” of frosting all over. If you aren’t a confident cake decorator you can practice on a sheet pan. If you don’t want any of the cake underneath to show through, you can also coat it lightly all over with frosting first to ensure a fully white look.
Decoration: The Finishing Touches
Once your cake is frosted to your liking, use fresh flowers or sprinkles to add some whimsy. You can leave the face bare or frost it if that feels right. I did add some frosting rosettes to her crown, along with fresh flowers, and a ring of chamomile around her neck. I also added a dusting of powdered sugar but…it didn’t really stick!
And there you have it: a gluten-free lamb cake that’s as delightful to look at as it is to devour. So, cut yourself a slice, and let’s raise a fork to the fluffy, coconutty cream cheese-clad lamb that brought us all together. Cheers!
More Gluten Free Easter Recipes to Try
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A Gluten-Free Lamb Cake for Easter
Equipment
Ingredients
- 2 cups Gluten-Free Flour Blend
- 1 1/2 teaspoons baking powder
- 3/4 teaspoon baking soda
- 3/4 teaspoon xanthan gum omit if your blend is already inclusive
- 1/2 teaspoon sea salt
- 1 cup unsalted butter room temperature
- 1 1/4 cups sugar
- 2 large eggs at room temperature
- 1 egg white at room temperature
- 3 tablespoons sour cream room temperature
- 1 cup whole milk room temperature
- 1 1/2 teaspoons pure vanilla extract
- 1/2 teaspoon coconut extract
- 1 cup unsweetened shredded coconut plus extra for decorating
Instructions
- Mix your dry ingredients (flour, baking powder, baking soda, xanthan gum, and salt) in a bowl, whisking them well.
- In another bowl, cream the butter and sugar until they’re fluffy. Gradually add the eggs, egg white, and sour cream, combining well. I like to use a stand mixer for this, but a hand mixer works too.
- Alternately mix in the dry ingredients and milk to the butter mixture, starting and ending with the dry. Stir in the vanilla extract and shredded coconut last, as if you’re sprinkling in little whispers of the beach.
- Prepare your lamb mold by greasing both sides well, ensuring every nook and cranny is ready to release your masterpiece. Pour your batter into the bottom of the mold (the side with the face) — it should be full to almost overflowing. Give it a gentle tap to remove any air bubbles, cover with the top of the mold and tie together with kitchen twine. and place on a baking sheet. B
- Bake until a toothpick inserted in the hole comes out clean (about 45-50 minutes, but keep an eye on it!).
- Cool face up on the cooling rack for 15 minutes. Flip face down and remove the top of the mold. Let it cool for 15 more minutes. Flip again to face up and remove the top mold. Leave in the mold to cool completely, about three hours, before you decorate it.
Nutrition
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Delicious and fun. I love it! 🐑