Ingredients (for small tray/cake form)


  • 3 tablespoons linen seed
  • 400 ml water
  • 100 g almond flour (almonds mixed in food processor)
  • 100 g millet flour
  • 4 tablespoons buckwheat flour
  • 2 tablespoons oil
  • 2 tablespoons gingerbread spices
  • 2 tespoons phosphate-free baking powder
  • 4 tablepoons malt or syrup
  • pinch of salt
  • oil, flour or shredded coconut or sesame seeds for form


  •  1 cup water
  • pinch of salt
  • 1 teaspoon agar
  • 1/2 cup dried apricots
  • (or you can simply use sugar-free jam)


  • 1 cup water
  • 3 teaspoons corn starch
  • 3 teaspoons carob powder / cocoa
  • 1 tablespoon oil
  • 3 tablespoons malt or syrup
  • pinch of salt
  • 1/3 teaspoon agar
  • for decoration: seeds / nuts / almonds / raisins


  1. Soak linen seeds in 400 ml water for at least one hour (overnight is ok).
  2. Bring mixture to boil and mix with hand blender or in food processor. (If you’re short of time, mix dried seeds in food processor and bring to boil in 400ml of water). Boiling linen seeds have tendency to escape from saucepan, so make sure you watch it.  It only needs to boil for few minutes.
  3. Mix all base ingredients in bowl (flours, malt or syrup, oil, salt, almonds), add linen seeds with water and mix well. Add more malt or syrup if needed.
  4. Grease and flour form very carefully, otherwise ears might fall off.
  5. Bake in preheated oven for approx. 40 minutes on 180°C.
  6. To test if it’s ready, insert a skewer into the middle of the cake – if it comes out clean, the cake is ready.
  7. Leave to cool down. Cut away edges before tipping out. This is to prevent nose and ears from falling off.
  8. Spread bunny halves with jam. If you do not have jam at hand, you can boil dried apricots with pinch of salt in water, mix after 5 minutes of boiling with agar.
  9. Coating: Heat oil in small pan, add malt and let foam on low.
  10. Mix carob powder, salt, agar and starch in 1 cup water and mix into oil and malt in pan.
  11. Stir constantly until mixture thickens like custard cream.
  12. Pour coating over bunny. Use spoon to bring coating to all places.
  13. Decorate with seeds, almonds, nuts or raisins. You can make eyes, ears and nose with them.


  • The bunny will come out easily if you greace and flour the forms properly. Do not try to tip out the bunny before it cools down completely.
  • Because there are no hydrogenated fats in coating, the bunny will dry out quickly and cracks will apear in coating soon. This does not affect the taste, however it doesn’t look very well. So we recommend to eat it within two days.
  • Cake made from this batter is quite moist and filling. Therefore it will not last as long as dry sponge cake.


  • You can add vanilla caviar into the batter, your bunny will smell like vanilla then.


  • The dessert is suitable for first birthday celebrations. It can bee served as birthday cake.