Mini Egg fridge cake recipe – 100% no-bake and easy to make! Yep – in the UK, Mini Eggs are gluten-free, Coeliac-friendly and wheat-free too.
Mini Egg fridge cake recipe, anyone? From just 20 minutes of effort and chilling time in the fridge, this absolutely beauty can be yours to enjoy! Of course, nobody would ever know it was gluten-free either…
I’ve now lost count of the sheer amount of Mini Egg-related recipes posted here on the blog, but if I had to guess, I’d say it was about a billion. And one.
And this one couldn’t be easier to make! Just melt your chocolate, chuck in all your crushed biscuits, raisins, marshmallows and mini eggs, and stick it in a 9in baking tin.
Then top with melted white chocolate and EVEN MORE mini eggs. Sorted!
Here’s why you need to make this in case you weren’t convinced already…
Why make my Mini Egg fridge cake recipe?
- This is completely no-bake – that means no gluten-free flour required and no need to switch the oven on.
- The taste is out of this world – the perfect treat for all chocoholics at Easter that’s incredibly easy to make.
- Nobody would ever know they’re gluten-free – muggles won’t know the difference!
- Mini Eggs are gluten-free in the UK, so celebrate that fact by making these!
- This is a fool-proof recipe – you absolutely cannot fail with this one and it’s 100% beginner friendly.
So what does my Mini Egg fridge cake taste like?
To say these are indulgent would be an understatement! Every bite is chunky, with an overwhelming chocolatey taste, packed with crunchy biscuits, soft marshmallows, chewy raisins and crushed mini eggs.
The white chocolate on the top brings a wonderful creamy element that’s dangerously more-ish!
Here’s everything you’ll need for my Mini Egg fridge cake recipe – consider this your shopping list! Keep scrolling until you see the recipe card below if you’re looking for the method and measurements…
Mini Egg fridge cake recipe: What you’ll need…
- Golden syrup
- Butter
- Milk/dark/white chocolate
- Gluten-free digestive biscuits
- Mini marshmallows
- Raisins
- Mini eggs
So I thought I’d kick things off with a little frequently asked questions section – if you just want the recipe, then keep scrolling.
But I’ve thrown in some tips here that will be really helpful if this is your first time making this, or you want to adapt it. So here they are!
Mini Egg fridge cake recipe: Frequently asked questions
Can I make this recipe gluten-free? Is it suitable for Coeliacs?
It is gluten-free, though nobody would know just by tasting it – trust me!
Bear in mind that minimising cross-contamination is hugely important if you’re Coeliac or making this for someone who is. Here’s some tips from Coeliac UK on minimising the risk of cross contamination:
Also, make sure that all ingredients used don’t have any gluten-containing ingredients. Then make sure that they also don’t have a ‘may contain’ warning for gluten, wheat, rye, barley, oats (which aren’t gf), spelt and khorasan wheat (aka Kamut).
Here’s some more info from Coeliac UK on identifying safe gluten-free products.
Can I make your Mini Egg fridge cake recipe dairy free?
Yes, but of course, as Mini Eggs aren’t dairy-free – you’ll need a suitable substitute. So here’s all the swaps you’ll need to make to make this dairy-free:
- Instead of using milk/dark/white chocolate, use dairy-free milk/dark/white chocolate.
- Instead of using Mini Eggs, use dairy-free chocolate chips – feel free to use any Easter dairy-free chocolate too, if you can find any down the free from aisle.
- Instead of using butter, use a block of Stork hard margarine or any hard dairy-free butter alternative.
That’s it!
Can I make your Mini Egg fridge cake recipe vegan?
Yep, follow the advice to make this dairy-free, then you’ll just need to make one more simple swap – the marshmallows.
Fortunately you can easily buy gluten-free AND vegan marshmallows online from Amazon.
Can I make this recipe low FODMAP?
Sadly not due to the amount of golden syrup. Whilst lactose-free alternatives to chocolate are available, the amount of golden syrup is too high to be safe for the elimination phase of the diet.
Are Mini eggs gluten-free?
Yes, they are in the UK! They don’t have any gluten-containing ingredients or a ‘may contain’ warning for gluten.
Tap here to read the ingredients label for yourself – it never hurts to double-check! You’ll find them down the seasonal aisle in the supermarket.
Do I need any special equipment to bake your Mini Egg fridge cake recipe?
As I mentioned, you should definitely make this recipe by hand, so you certainly don’t need any crazy appliances or anything like that.
What you will need however is a 9″ square baking tin – here’s the one I use. Apart from that, you’ll just need a little baking paper too!
Does this recipe need xanthan gum?
You’ll see xanthan gum in a lot of my recipes as it’s an essential ingredient in gluten-free baking.
However, as this is a no-bake recipe, it’s not required.
Do I need weighing scales to bake your Mini Egg fridge cake recipe?
In short… yes, yes and yes! And I wouldn’t advise attempting any my recipes without them.
A lot of work went into fine tuning ratios and quantities and for me, baking is all about consistency and precision. I want you to make this recipe and for it to turn out EXACTLY like mine did.
For example, adding too much flour can make things dry and crumbly, whereas not adding enough sugar means it’ll lose its crisp exterior. I don’t want you to be disappointed, so please weigh your ingredients!
I’d recommending using digital cooking scales like these so you know you’re getting an accurate measurement and replicating my recipe as accurately as poss.
Can I make your Mini Egg fridge cake recipe with less sugar / without sugar?
You can feel free to reduce the amount of golden syrup a little, but bear in mind that it stops the melted chocolate from setting too hard. Not enough and it’ll be like biting into a rock!
How long can I keep your Mini Egg fridge cake recipe for?
I’ve kept them for about 4-5 days in an air-tight container with no problems. If you need to keep them any longer than that, I’d highly recommend freezing them (see advice below for doing that).
Can I freeze your Mini Egg fridge cake recipe?
Of course, just allow it to fully cool first! I’ve frozen them for up to 2-3 months no problem. Make sure you slice it up before freezing, then you can easily defrost a few slices at a time instead of the entire thing.
When you want to enjoy one, each slice should take around 3 hours to defrost at room temperature.
How can I tell when my Mini Eggs rice crispy squares are ready to cut?
Of course! I’ve frozen them for up to 2-3 months no problem. Slice them up before freezing – that way you can simply defrost slices as and when you need them.
Plus, they’ll thaw a lot quicker. When you want to eat one, each slice should take around 3 hours to defrost at room temperature. You’d never know they were frozen!
Mini Egg fridge cake recipe: Method
Ok, so here’s a printable version of my Mini Egg fridge cake recipe. Please remember to give it 5 stars if you tried it and enjoyed it as it helps people know it’s worth trying too! ⭐️ Feel free to leave your written reviews in the comments below this post.
Mini Egg Fridge Cake Recipe (No-bake) Easter baking!
Ingredients
- 150 g golden syrup
- 125 g butter
- 200 g milk chocolate
- 200 g dark chocolate
- 150 g gluten-free digestive biscuits
- 100 g mini marshmallows
- 100 g raisins
- 200 g mini eggs
For the topping:
- 200 g white chocolate
- 100 g mini eggs
Instructions
- Prepare a 9 inch square baking tin by lining it with non-stick baking paper.
- Break your digestive biscuits (so they are all different sizes) and crush your mini eggs. Then place them into a large mixing bowl along with your raisins and marshmallows. Mix them together.
- In a small saucepan, melt the butter and golden syrup together, until it starts to bubble. Then turn off the heat and adding in your chopped dark and milk chocolate, which should gradually melt. Once it has, stir it through until the mixture is lovely and smooth.
- Pour your melted chocolate mixture into the large mixing bowl and mix together so that everything is well coated. Then spoon the mixture into your prepared baking tin. Press it down so its even.
- Melt your white chocolate for the topping and then pour it over the top. Whilst the chocolate is still wet, cover with extra mini eggs - some whole and others crushed.
- Allow to set in the fridge for 2-3 hours until completely firm and the chocolate has set. Remove from the tin and use a sharp knife to cut into 16 small squares.
Nutrition
Any questions about the recipe? Please do let me know by following me on Instagram and leaving me a comment on a recent photo!
Thanks for reading,
Becky xxx
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