I’m calling this Vegan Chocolate Buttercream however it may be more aptly named Vegan Chocolate Not-Buttercream due to the omission of the two main ingredients in buttercream — butter and an enormous amount of sugar.
So if this magical creation really is Dairy Free, Gluten Free, Soy Free, Nut Free, Refined Sugar Free & Probably Paleo how does it exist at all? Air?
*whispers* cauliflower. *yells* wait, come back!
Cauliflower puree forms the base of the frosting, replacing the volume from the butter and the sugar, a bit of coconut oil and avocado add to the creaminess. Cocoa and maple syrup become the hero flavours and a pinch of sea salt brings it all together. Yes, really.
The resulting substance is perfect as frosting, however you’ll be forgiven if you want to fill a pie crust with it (or layer it over Vegan Cheesecake Bars instead of Lemon Custard) or simply eat it with a spoon.
I gave my self two mad science gold stars for this one and I already have another recipe brewing (this isn’t the last time you’ll see cauliflower, I make no apologies, now go have some cake).
Vegan Chocolate Buttercream
Absolutely unbelievably luscious and creamy, and not a single drop of dairy or nut or soy purée in sight. While you can use it on pretty much any cake or spoon you wish I highly recommend it for frosting the best ever Gluten Free Chocolate Cake.
Makes approx 2 ½ c — enough to fill, crumb coat and frost a two layer cake. Make another half batch (or use Whipped Chocolate Coconut Cream between layers) to fill a four layer cake.
- 1 cup mashed steamed cauliflower
- 1 Tbsp lemon juice
- ¼ cup coconut oil, melted
- ½ cup mashed avocado
- ¼ cup maple syrup
- ½ cup cocoa or raw cacao, sifted
- ¼ tsp flakey sea salt
Blend cauliflower and lemon juice to an impossibly smooth purée. Add coconut oil and blend again until you see the texture change and the mixture becomes silky smooth and thick. Add avocado and syrup and blend again. Stir in cocoa and salt then blend one final time and refrigerate 1 hour or overnight.
- Cauliflower: steam a head of broken up florets for at least 25 mins until very soft. Remove from pan so excess water evaporates while cauliflower cools. Roughly mash what you need for recipe, reserve remainder for another use (like lunch).
- Syrup: I prefer using maple syrup for this. Honey is ok but can overwhelm the chocolate. A combo of maple and rice syrup or straight rice syrup would be ok but will be less sweet / more bitter chocolate. In a pinch mix ¼ c packed rapadura sugar with 2 Tbsp (30 ml) water. Feel free to add more syrup to taste however you may want to add an extra bit of coconut oil too to ensure the frosting firms up.
- Avocado: if you can’t use avocado for some reason replace it with an equal amount (½ cup for the standard recipe) of additional mashed cauliflower and an extra 2 Tbsp coconut oil.
vegan // vegetarian // dairy-free // gluten-free // soy-free // nut-free // probably paleo