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Home » Dairy Free Recipes » Supersize Homemade Vegan Crème Egg

Supersize Homemade Vegan Crème Egg

Easter Recipes, Recipes

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Oh Cadbury’s Creme Egg, how I have missed you’ve, not anymore though I’ve finally cracked it (pun intended). So I’ve not been able to tolerate dairy or eggs (and a few other things) for years now so a trip down the confectionery aisle in the supermarket can be pure torture, I managed to remake my favourite chocolate bar the Double Decker a while back and plan to make a dark chocolate Bounty too (although I have made this Aussie favourite the Cherry Ripe Chocolate Bar)but the one seasonal treat I’ve missed is the humble Creme Egg. While I think of it, is it just me or does it seem to be shrinking each year, carry on at this rate and it’ll be the size of a mini egg before long.

Vegan Creme Egg, homemade and supersized

My yearning for a Cadbury’s Creme Egg had faded until recently, the flames were reignited for two reasons; first they’re popping up all over the place in preparation for Easter and secondly I saw a recipe on Harriet’s blog Toby & Roo. The recipe looked straight forward and, despite the method taking me way over my messiness comfort level, I thought I’d give it a go. I asked Harriet if she’d mind me tweaking her recipe to make it vegan and she kindly let me give it a go.

THAT is where the similarities end…I tried the recipe with dairy free and vegan alternatives and it just wasn’t quite the real deal, the fat content was off and the texture not right…so back to the drawing board I went. I was going to make a Vegan Creme Egg come what may!

Vegan Creme Egg, homemade and supersized

It took me a couple of attempts to get the method right but after checking the ingredients on a box of Creme Eggs I worked out where I was going wrong, it was the fat and sugar content. I had a Back to the Future bump on the head moment and hey-presto once I’d got the method in the right order to prevent crystallising the sugars, there it was; my first Creme Egg in years!

Can I make these Vegan Creme Eggs in different sizes?

The ones I’ve made are HUGE! I’ve added a link for the moulds I used below to make your life easier! This recipe makes 4 HUGE Creme Eggs but there are moulds of a similar price that are smaller so you could make 8 smaller eggs.

Vegan Creme Egg, homemade and supersized

At this point I’d like to introduce the other Free From Gang members who have produced Easter recipes for our #FreeFromEaster collaboration, however, if you search the hashtag now you’ll be able to see each year’s recipes from 2017 onwards.



Presenting the Free From Gang with #FreeFromEaster

Bliss Balls: The Hot Cross Bun Version by Vicki at The Free From Fairy (GF, DF, Ve)

Hot Cross Buns by Kate at Gluten Free Alchemist (GF)

Super Simple Easter Smoothie Pops by Carly at Facepaint & Flavour (GF, DF, EF, NF, Ve)

Easter Bunny Biscuits by Emma at Free From Farmhouse (DF, EF)

Easter Crispy Cakes by Nathalie at The Intolerant Gourmand (GF, DF, Ve)

Mini Egg cookies by Sarah at Gluten Free Blogger (GF)

20 Gluten Free Easter Cakes by Jenna at A Balanced Belly.

Healthier chocolate rice krispie nests by Mandy at Sneaky Veg (GF, DF, NF, EF, Ve)

Healthy Strawberry Puree with Coconut Yoghurt for Kids by Eva at The Healthy Tart (GF, Ve, DF)

Midge at Peachicks Bakery

Other Chocolate Bars and Biscuits made Gluten and Dairy Free

  • Double Deckers - gluten free and dairy free
    Double Deckers (GF, DF, Ve)
  • Cherry Ripe Bar (gluten and dairy free) just like the Cadbury's Cherry Bliss Bar
    Cherry Ripe Bars (GF, DF, Ve)
  • Gluten Free Wagon Wheel Recipe
    Slimy Wagon Wheels (GF)

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Homemade Vegan Creme Egg how-to Video

Supersize Homemade Vegan Crème Egg Recipe

Gluten Free and Vegan Creme Egg Recipe by Glutarama

Supersize Homemade Vegan Crème Egg

Glutarama
No need to miss out on a Cream Egg anymore, now with this recipe you can make your own Cream Egg that’s gluten, dairy free and vegan.
4.97 from 30 votes
Print Recipe Pin Recipe
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Prep Time 30 minutes mins
chilling time 1 hour hr
Total Time 30 minutes mins
Course Treat
Cuisine Vegan
Servings 4 large eggs
Calories 1315 kcal

Ingredients
 
 

  • 150 ml dairy free milk
  • 100 g caster sugar
  • 1 tsp vanilla extract
  • 800 g icing/confectioners sugar
  • 20 g coconut oil melted
  • 300 g dairy free ‘milk’ chocolate I used moo free

Instructions
 

To make the cream filling

  • Add the milk and caster sugar to a saucepan and gently heat until the sugar crystals have melted.
  • Add the vanilla extract and remove from the heat.
  • Using a whisk to briskly mix in the icing sugar (do it in a couple of stages or else you’ll end up with icing sugar clouds!)
  • Once the egg cream is smooth add the melted coconut oil and whisk quickly to combine.
  • Pour 150ml of the white cream into a jug and add yellow/orange food colouring to achieve the egg yolk colour you desire.

To make the chocolate egg shell

  • Gently melt the chocolate, and pour into 8 halves of your egg shell mounds.
  • Tip the moulds to tease the chocolate to the edges of each half shell, you may need to use a teaspoon to finish this process. Put the left over chocolate to one side, you’ll need this to seal the two halves together.
  • Pop the moulds onto a baking sheet and put in the fridge for 15 mins
  • Remove from the fridge and pour the white cream into each half shell leaving 5mm gap before the top of the shell, then add the yellow to the centre of each shell, I used a small jug to do this, using teaspoons is just as effective.
  • Return to the fridge for 15 mins for the cream to set.
  • Pour the remaining melted chocolate into a piping bag (I use a sandwich bag and cut a tiny corner off) Remove the moulds from the fridge and gently tease the shells out of their casing, if you have any rough edges use a pair of kitchen scissors to cut these off. 
  • Pipe the remaining melted chocolate around the edge of each shell and gently press each half together. Wipe away any excess chocolate that oozes from the egg join. 
  • Pop into the fridge one last time to harden the seal.

Nutrition

Nutrition Facts
Supersize Homemade Vegan Crème Egg
Amount per Serving
Calories
1315
% Daily Value*
Fat
 
30
g
46
%
Saturated Fat
 
19
g
95
%
Sodium
 
23
mg
1
%
Potassium
 
52
mg
1
%
Carbohydrates
 
271
g
90
%
Fiber
 
5
g
20
%
Sugar
 
256
g
284
%
Protein
 
6
g
12
%
Vitamin A
 
145
IU
3
%
Vitamin C
 
2.7
mg
3
%
Calcium
 
150
mg
15
%
Iron
 
5.7
mg
32
%
* Percent Daily Values are based on a 2000 calorie diet.
Keyword Cadbury’s Creme Egg, Chocolate, Creme Egg, Dairy Free, Easter, Gluten Free, Kids Treats
Have you tried this recipe?Let me know how it was & I will be super grateful. Take a picture & tag me @glutarama on your social media posts – I love seeing your photos more than you will ever know x
Supersized Creme Egg; this homemade version of the famous Cadbury's Creme Egg is not only gluten and dairy free, it's also twoce the size of a normal egg! #dairyfree #glutenfree #chocolateegg #easter #kidsinthekitchen #eastertgreats #creameggs #cremeeggs #eastereggs

#FreeFromBBQ | #FreeFromPicnic | #FreeFromPancakes | #FreeFromEaster 
FreeFromChristmas | #FreeFromHalloween | #FreeFromHarvest

*disclaimer: I use affiliate codes on my website, the vast majority are to Amazon. If you click on any of the links or images in the post and make a purchase my family will benefit from a small % of that purchase at no extra cost to you.

For full transparency, in 2020 I made my first £25, and in 2022 I reached my next £25 (Amazon don’t transfer the money until you reach £25). Recently I got paid a whopping £27.10 for 2023.

So to date I have made £78.58 since I first started the scheme in 2017. It won’t pay the bills, that’s for sure but it does help to pay for ingredients or little treats to cheer me up!

26/01/2021 · 56 Comments

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4.97 from 30 votes (5 ratings without comment)

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Comments

  1. Lacey says

    28/03/2021 at 12:24 pm

    Could I substitute soy milk for any other milk? Also, if I can’t find caster sugar in my small town, will the texture not be quite right?

    Reply
    • Glutarama says

      29/03/2021 at 8:02 am

      Hello Lacey, you can sub the soy milk for ‘normal’ milk or another, I would avoid rice milk as this may be too watery. Regarding caster, you have two options, use granulated and just make sure the grains have melted or take that granulated and blitz it in a blender or smoothie maker. Actually, TOP TIP, I do this to make icing sugar – it really works. Have fun making these, I know I do. Rebecca x

      Reply
  2. Chloe Edges says

    07/02/2021 at 11:44 pm

    The only thing better than a creme egg is a giant creme egg! I love this idea!

    Reply
    • Glutarama says

      08/02/2021 at 5:04 pm

      Yeah Baby!

      Reply
  3. Midge & Millie @ Peachicks' Bakery says

    04/02/2021 at 11:06 am

    Millie says this is AMAZING and look exceptionally good! Its definitely on her list of recipes to try! #CookBlogShare :)

    Reply
    • Glutarama says

      04/02/2021 at 12:40 pm

      It’s a sit down job to eat one in one go but believe me, I do – and it’s worth it hahaha

      Reply
  4. Jo Keohane says

    03/02/2021 at 3:33 am

    Wowsers these look amazing!!! Saved this recipe and definitely trying – bring on Easter!!!

    Reply
  5. Choclette says

    02/02/2021 at 7:01 pm

    Wow, this looks truly eggcellent! I’m so impressed, making creme eggs is way outside my comfort zone, though I’m sort of keen to give it a go now I’ve seen yours. Your chocolate is so beautifully shiny too. In fact your photos are ace.

    Pinned.

    Reply
  6. Lesley says

    02/02/2021 at 1:11 pm

    What a great idea, my kids would love these!

    Reply
  7. Katherine says

    11/03/2020 at 4:53 am

    My friend has had to go dairy free and gluten free for medical reasons recently and was really sad about not being able to have creme eggs this easter season. I’m going to try making these for her as a surprise and I’m sure she’ll be so so so happy, so thank you for this recipe!!!

    Reply
    • Glutarama says

      29/03/2020 at 2:20 pm

      I love this Katherine, literally grinning ear to ear right now – hope you and yours are all safe and well at this time xx

      Reply
  8. esp hurtworld says

    24/04/2019 at 10:46 pm

    Awsome blog! I am loving it!! Will be back later to read some more. I am bookmarking your feeds also.

    Reply
  9. Choclette says

    03/04/2019 at 3:49 pm

    I am so impressed with your eggs. They look super professional and such shiny chocolate. I haven’t had a creme egg for a long time. I find them too sweet these days, but I’m very tempted to try one of yours.

    Reply
  10. Jacqui Bellefontaine says

    01/04/2019 at 4:14 pm

    I’m so impressed. A few years back I worked on a magazine partwork Something Sweet and i made many versions of classic sweets but I was always dreading being asked to make cream eggs as I really didn’t have a clue where to start . Perseverance like yours and i probably would have cracked it too but I was so glad they didnt ask me to make them. But you have gone a step further and made vegan cream egg which is so impressive

    Reply
  11. TRACY JACKSON says

    12/06/2018 at 1:19 pm

    Oh my. I LOVE Creme Eggs. Heavenly. Love your photos, fabulous x

    Reply
  12. Victoria Prince says

    07/04/2018 at 8:17 am

    These look absolutely incredible – even the texture looks spot on, I’m incredibly impressed!

    Reply
    • Glutarama says

      08/04/2018 at 8:20 am

      Thank you Victoria :-)

      Reply
  13. Angela / Only Crumbs Remain says

    29/03/2018 at 10:20 am

    Ooh you clever lady! I absolutely love this Rebecca, and have often wondered how on earth they can be made at home … and now I know! :-) Thanks so much for linking up with #BakingCrumbs,
    Angela x

    Reply
    • Glutarama says

      30/03/2018 at 9:51 pm

      The more I make the quicker and easier they get, I can’t believe I’d waited until now to create them!

      Reply
  14. Eva says

    28/03/2018 at 3:16 pm

    Wow, these look amazing, I am utterly impressed. I didn’t think that you could make these at home.

    Reply
    • Glutarama says

      28/03/2018 at 5:21 pm

      Thank you Eva….I was a woman on a mission!

      Reply
  15. Mandy says

    27/03/2018 at 4:19 pm

    I think I’ve said it before but there’s only one word for these vegan creme eggs – EPIC! Love this so much Rebecca.

    Reply
    • Glutarama says

      27/03/2018 at 4:24 pm

      I agree Mandy hahaha

      Reply
  16. John DeAngelo says

    25/03/2018 at 11:37 pm

    How many days in advance would you recommend starting the eggs? How well will they last in the fridge?

    Reply
    • Glutarama says

      26/03/2018 at 1:59 pm

      Once out of the fridge and left at room temp you’ll loose the shine on the chocolate after 48hrs, however, the texture of the egg shell changes very little. If planning on giving them as gifts I would personally make the eggs (this recipe makes 4 large eggs and I bought two moulds) and then close them in the silicone moulds in the fridge until ready to wrap them in foil or clear ‘florists’ cellophane. this way you’ll retain the lovely shine. Good luck and let me know how you get on John :-)

      Reply
  17. Kimberly says

    25/03/2018 at 3:47 am

    Beautiful! I’m adding this to my to-do list. I hope it will turn out as good as yours. Thanks for sharing.

    Reply
    • Glutarama says

      25/03/2018 at 8:35 am

      Aw thank you Kimberly, it’s really not that difficult…Just a wee bit fiddly at points!

      Reply
  18. Benjamin Richardson says

    24/03/2018 at 12:55 pm

    Wow, simply wow! I have been sampling some very, very nice gluten free and vegan eggs available to buy but when I saw this picture I though . . . . how on earth have I missed this?!

    That picture is stunning too.

    For anyone less inclined to prepare this masterpiece I reckon the next best thing is a KamAlive Cream Egg but . . . . I’d trade two of those for one of these! Okay three. Four? :-P

    Reply
    • Glutarama says

      24/03/2018 at 6:59 pm

      Haha, I love your comments Benjamin, it’s so refreshing to have someone actually get into the vibe of commenting and not opt for the classic ‘Wow, looks great’! Bet you’re a chatter box in real life (me too) And than you for your kind words on my photography…you wouldn’t have said that this time last year haha, it’s a talent I’ve had to work on! ;-)

      Reply
  19. Chris says

    24/03/2018 at 12:18 am

    What a great idea ?

    Reply
  20. Sarah says

    20/03/2018 at 9:03 pm

    These are such an awesome idea! Steve would love these, might have to make him some!! x

    Reply
    • Glutarama says

      21/03/2018 at 8:10 pm

      You must! he’ll thank you for it ;-)

      Reply
    • Glutarama says

      21/03/2018 at 8:11 pm

      You must, he’ll love them!

      Reply
  21. Kat (The Baking Explorer) says

    17/03/2018 at 1:29 am

    They look epic!

    Reply
  22. jenny paulin says

    16/03/2018 at 9:34 pm

    wow! I watched your video Fb tab other night and it was great.I always wondered how the fondant centre could be made. Your chocolate is so glossy too.These are just fabulous, just like you for creating them, and being able to enjoy creme eggs again x

    Reply
    • Glutarama says

      18/03/2018 at 10:53 am

      Thank you Jenny what a lovely comment to leave, I’m beaming with pride right now xx

      Reply
  23. Lucy At Home says

    15/03/2018 at 9:40 pm

    Wow these look seriously delicious! Cadbury’s Creme Eggs are one of my favourite treats so I fully empathise with your sadness at not being able to have them. Congrats on finally concocting a recipe that works! #blogcrush

    Reply
    • Lucy At Home says

      15/03/2018 at 9:42 pm

      P.S. just a friendly reminder to add our blog badge or a text link. Thank you :) #blogcrush

      Reply
      • Glutarama says

        15/03/2018 at 11:13 pm

        Crikey Lucy! Sorry, usually good at this, thanks for the nudge #blogcrush xx

        Reply
    • Glutarama says

      15/03/2018 at 11:12 pm

      Thank you Lucy, it was one of those situations where I refused to be beaten…I keep cracking egg jokes, don’t mean to hahaha!

      Reply
  24. Kate - gluten free alchemist says

    14/03/2018 at 8:13 pm

    Well…. what can I say? I am blown away with these. How very very clever! But if anyone was going to manage a vegan creme egg, it was going to be you! SO impressed x The video is fab too.
    Now you need to make a small version! x

    Reply
    • Glutarama says

      14/03/2018 at 8:17 pm

      haha, well if I can do an egg free scotch egg then I guess this was inevitable … I’m a sucker for choosing huge tasks, although to be fair this turned out to be quite simple…after 5 failed attempts hahaha xxx

      Reply
  25. Eb Gargano | Easy Peasy Foodie says

    12/03/2018 at 10:13 pm

    WOWEEEE!!! These look amazing. Well done for persevering and getting it right in the end. They look amazing :-D Eb x

    Reply
    • Glutarama says

      13/03/2018 at 7:59 am

      Thank you Eb, it was definitely worth the effort…bit I have eaten to many now!!!

      Reply
  26. Abbey says

    12/03/2018 at 6:42 pm

    Hey Rebecca!! :) I am one of the co-hosts this week for Fiesta Friday, so I am heading around to everyone’s blogs to check out their exciting Fridays! What a neat dessert! Honestly, I thought it was an egg dipped in chocolate and I was a little weirded out haha but it clearly is not!
    Thanks for sharing and being apart of Angie’s Fiesta Friday :)

    Reply
    • Glutarama says

      13/03/2018 at 7:58 am

      Haha that’s hilarious! Someone else who has an allergy to eggs said it was too realistic and it scared them! Thanks for popping by xx

      Reply
  27. laura says

    11/03/2018 at 10:39 pm

    Sheer genius Becca! Oscar wants to try these so I think we’ll be doing so in the next few weeks.

    Reply
    • Glutarama says

      12/03/2018 at 12:36 am

      Wonderful Laura, let me know how you get on xxx

      Reply
  28. Monika Dabrowski says

    10/03/2018 at 4:10 pm

    This looks seriously impressive, hard to believe it’s actually made at home, and with so few ingredients! It’s now part of my Easter pinterest board collection:)

    Reply
    • Glutarama says

      11/03/2018 at 10:04 am

      Thank you Monika, it’s often the recipes with the fewest ingredients that impress, love the simplicity…oh, then there’s actually making it but we can brush over that ;-)

      Reply
  29. Corina Blum says

    10/03/2018 at 11:40 am

    These look fantastic and well done for persevering and getting the recipe right in the end. As others have said, I’m not sure I’d have had the patience or determination! Thanks so much for sharing with #CookOnceEatTwice

    Reply
    • Glutarama says

      10/03/2018 at 1:37 pm

      Thank you Corina…what I’m getting from the comments is that I must be really, REALLY stubborn hahaha. Thank you for having me on your awesome linky, can’t wait to link again soon #CookOnceEatTwice xx

      Reply
  30. Mel says

    09/03/2018 at 11:25 pm

    You’re a genius, my lovely friend! I was so impressed by these today. I can’t stand the original Cream Eggs, but yours actually tasted nice! I love your determination and the fact you attempted it several times (I would have given up!) before achieving the perfect vegan treat! Thanks for joining in with #FreeFromFridays.

    Reply
    • Glutarama says

      10/03/2018 at 8:37 am

      Thank you Mel, I can be quite stubborn at times haha. I’m honoured you liked it despite your aversion to the real deal x

      Reply
  31. Vicki Montague says

    09/03/2018 at 11:51 am

    Seriously you are flippin’ awesome lady! This is so very very clever! I would never even think about making my own but why not?! Now, can I make them refined sugar free?! Ha ha!!

    Reply
    • Glutarama says

      09/03/2018 at 5:27 pm

      Thank you Vicki, I was adamant that I wasn’t going to go another year without a Cream Egg…I’ll be sick of them soon hahaha!

      Reply

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Hi I'm Rebecca, slightly bonkers but can you blame me! Mum to two teens with additional needs and a great combination of dietary requirements. With over 15 years experience of cooking gluten free from scratch. Please note: whilst we are not a vegan family, many of my bakes are vegan or have a vegan alternative as I cannot tolerate dairy or eggs. Welcome to my site you lovely person, now learn how to make anything gluten free with me!

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