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!
This is not the first time I’ve used cauliflower as a dairy substitute, it’s not even the second, but it may be the best yet.
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.
INGREDIENTS
- 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
METHOD
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.
Before using whip, with a electric whisk or a hand whisk, to loosen slightly. Spread on cooled Gluten Free Chocolate Cake or pretty much anything else.
COOK’S NOTES
- 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
Omg! You’ve struck gold with this one JJ! Looks absolutely divine! And so worth trying! You are my fave mad scientist! xx
Hahaha Anna you are very sweet – let me know if you try it! xx
Hi, If I can’t have cauliflower due to IBS & following the FODMAPS diet, have you had any success with anything else? Just curious. Otherwise, I’ll go back to the Nuttelex option with icing sugar. But this looks lovely….
Hi Carolyn,
I don’t follow FODMAP and so have only used cauliflower. In theory you could replace it with a neutral root veggie like steamed parsnip/swede/turnip or steamed pumpkin/butternut. However please know that either way this is not a butter/butter sub and icing sugar frosting!
Use yams or sweet potato.
Has anyone tried making the icing with sweet potato? Did it turn out well?
I can’t have cauliflower or any of the root vegetables.
Can agave be used instead of maple syrup?
———
Hi Christina – you can use sweet potato puree instead of cauliflower however know that the final frosting will carry the sweet potato flavour as it’s stronger than cauliflower so the chocolate won’t cover it fully. You can use agave but I don’t as it’s super processed – any syrup will work, see the COOK’S NOTES above for notes on syrup. I’m replying in-comment here as this comment thread has reached its limit, you can leave a new comment on the post at the bottom (instead of replying to a current comment) if you’d like to continue the conversation! ~ JJ
This looks wonderful! I just have one question we have food allergies and can’t have avocados, I’m wondering is their is a good substitute I could use?
Hi Ashley, I almost put in a note about avo substitutes! Will add it above, but for now – you should be able to just replace the avocado with an extra 1/2 c of cauliflower puree and an extra 3 Tbsp of coconut oil. (1 US Tbsp = 15ml, if using AU Tbsp which are 20ml each only add 2) 🙂
Thank you! I’m looking forward to trying this out.
wow-just made this exactly following your recipe and it is SO delicious. I am so impressed!
This looks amazing and sounds so bizarre, that it might just work!
This sounds too good to be true! I will have to try it out!!
Two stars? I think you deserve a wall of them! Now I’ll have to save the pumpkin until I get a cauliflower. There were none in my set box today 🙁
This recipe is brilliant! I like everything about it except the flavor of the coconut oil. It’s too strong for me and my family. I think next time I will try with a different kind of oil.
Hi Kristi, glad you (almost) enjoyed it! I’m surprised the coconut came through with all the cocoa in the recipe, different coconut oils can be stronger than others so perhaps try another kind? The refined ones have very little flavour but most of the health benefits are stripped out as well. You can use another oil however remember that the coconut oil is what helps the frosting stay firm (since it is solid when cold), another oil won’t act the same way. You could use butter (if not vegan) or vegan butter that is soft but not melted in place of the coconut oil and that would probably work 🙂
Wow, what a cake! It lived up to all the hype and promises. Thank you for sharing such a fabulous recipe! I made this for my daughter’s 4th birthday and it was delicious, popular with all but a few super-sweet tooths, and looked fabulous (I did 5 layers, decorated with a bit of blue coconut and Frozen figurines on top). My daughter has an intolerance to dairy and soy protein, and also needs to follow a low-FODMAP diet (ie no gluten) so this was perfect and didn’t upset her tummy (despite the cauliflower). She was so happy to have such a delicious cake and she kept asking me, “mummy, I can have this?”. I’m now going to hunt through the rest of your blog to see what other finds you have in there for me. Thank you again, please continue on you mad scientist voyage – it’s a great treat for the rest of us who you so kindly share your recipes with!
Oh thanks so much for the lovely feedback Mandy – I’m so glad you and your daughter enjoyed the cake, my niece would have loved the Frozen theme! ~ JJ
Hi.
This looks so promising. Would you happen to have a non chocolate version as well? Would it work just omitting the cocoa powder? My hubby’s birthday is coming up, but he is not a fan of chocolate, but will have some cake if the frosting isn’t too sickenly sweet.
Hi Kari, the frosting is not overly sweet at all but if he isn’t a fan of chocolate that doesn’t help much I’d imagine! The Lemon Custard layer of these bars (http://84thand3rd.com/2014/02/17/vegan-lemon-custard-cheesecake-bars-gf-vg-df-sf/) would work as a frosting and is not far off this recipe with the cocoa removed and the lemon turned up.
If nuts are ok the Vegan Cream Cheese Frosting I just posted (http://84thand3rd.com/2015/02/26/vegan-cream-cheese-frosting-or-cheesecake-frosting-if-you-insist/) may work for you too.
Good luck 🙂
Hi, this looks great! I’m wanting to try it out for my son’s birthday. His cousins have food allergies to dairy and nuts so this is perfect! I have a few question though if you could help?
I’m in Australia, so which type of pumpkin would work best?We have Butternut, Kent or Japanese?
Coconut Oil:Ours is liquid not a solid, (organic refined) so would this still hold for the frosting?
I saw you mention a U.S. Tblsp-15ml and AUS -20ml. Are teaspoon measurents different too?
One more question please…did you use a hand mixer, an actual blender (like for making smoothies/soups) or food processor for the frosting? I’m scared of ‘over processing’!!
Can’t wait to try this out!
Hi Florence, I’ll try to help!
– I’m in Australia too 🙂 Kent and Jap are the same thing and what I use, but Butternut works just as well and even carrots work in a pinch.
– Coconut oil (virgin or extra virgin are my preference but refined is fine) is liquid at room temp during the summer but firms up when cold, hence the instruction to refrigerate before spreading on the cake. If you make the cake ahead of time store it in the fridge – it is actually better the second day.
– teaspoons are the same (5ml) everywhere
– I use an immersion hand blender for the frosting. A hand mixer (the kind used for egg whites or cake batter) would not work for the first steps as it whips not blends but a food processor or a blender would be fine. It is actually better to process the frosting longer vs not long enough, you will see it change consistency and become silky.
You may want to look through the comments over on the cake recipe as other readers have added some tips there 🙂
Good luck! ~ JJ
Wow! I wish I could post a photo of my son’s chocolate covered face. I woke up early to frost the cake for breakfast. It was perfect. I followed everything and had no dramas. Ended up using my 20year old stick mixer-it did the job just fine!! Just wondering if there is a Thermomix version anywhere??? And , when I double the recipe for the 4 layer is there anything else I need to worry about or is it just straight forward?
I can’t thank you enough! This is officially my new fave recipe!!
Oh that is great to hear! I don’t have a thermomix and this is an original recipe so my guess is that it isn’t anywhere else – it’s a pretty easy one though I’m sure you’d agree 😉
If you double the recipe for a 4 layer just make sure you have enough pans to bake it in – and double the frosting as well so you have enough. Thanks for popping back to let me know how it went! ~ J
Do you need to squeeze the moisture out of the steamed cauliflower? Thanks, excited to try this
Hi Tasha, nope, as mentioned in the COOK’S NOTES section simply remove steamed cauliflower from pan so excess water evaporates while cauliflower cools 🙂
Hi. We were happy to find this as a birthday cake for a gluten-free lactose-intolerant man. Problem is, one of the young cooks is allergic to citrus…..what can the lemon juice be substituted with?
Hi Susan, you could try apple cider vinegar for the acid element, but not sure if it would overpower… Perhaps just use 1 tsp vinegar and 2 tsp water (to make 1 Tbsp liquid). Let me know how you go! ~ JJ
What about rice wine vinegar..I heard that has a touch of sweetness. ?
Does this hold up well out of the refrigerator? I’m planning an outdoor party and am wondering if it’s okay for the frosted cake to sit out for a bit during the party or if it’s best to keep in the fridge and just bring out right before eating.
Hi Casey, it holds up as well as any buttercream really. Great at room temp, not too well in the sun…. If it’s sitting in shade or inside during the party it should be fine. Main difference is that the icing doesn’t form a crust as it sets (due to no butter or icing sugar) so it will be a bit softer when cut if not straight from the fridge or out for only 10 or 15 mins. 🙂
Hi there
Just wondering, can this frosting stand up to being out of the fridge? Clearly not on too hot a day but would it stay fairly constituted?
Thanks
Hi Shauna, there is quite a bit of detail about this in the comment just above yours 🙂 hope it helps and enjoy the cake! ~ JJ
WOW! My jaw actually dropped and my eyes bugged out when I saw the ingredients in this recipe! I cannot wait to make it and see the look on the faces of the people who eat when I tell them the frosting is made from AVOCADO and CAULIFLOWER!!! Mwahaha 🙂
Understandable reaction ;D I hope you liked it! ~ JJ
I absolutely loved it, I must admit I was really nervous making these because of the ingredients but it is amazing, thanks for the recipe <3
Excellent! ~ JJ
Thank you – I made this for an event and it worked out so well! I can imagine the frosting, served chilled, could be a soft-serve vegan chocolate ice-cream!
Also, I wonder if the cake could be made with silken tofu instead of egg for vegans. Will try and post comments of the results.
Hi Jane – that’s brilliant! The frosting when chilled is like mousse or ganache and it’s just a touch dangerous ;D
Re the cake, the eggs act as a binder (not just moisture or viscosity) so I’m not sure the tofu will work, I’d try the chia or psylum husk or powdered egg replacer, but if you do try tofu I’d love to know how it goes. ~ JJ
So excited to try this! About how long would you say it took you to blend the cauliflower & lemon until it was smooth enough?
Hi Katie, It really depends on what you use but I’d say a couple minutes? You’ll actually see it change texture and become really silky. I use an immersion blender (stick blender) and that works fine so most things will be ok. Hope you enjoy it!
Hi, Thank you for this recipe. I was wondering if you have tried this without the coconut oil? Due to the very high level of saturated fat (90%) of coconut oil I will not allow my children to touch it. I know coconut oil is the new ‘health oil’ but there has not been any adequate research to date that I can find that can convince me that it is healthy. I see first hand the cardiac disease in the ethnic populations that have traditionally consumed these coconut oils and I am not prepared to take that risk with my family. I usually substitute the coconut oil for extra virgin olive oil in other recipes but that won’t work with this one. Any ideas? Thank you. P.S I made your gluten, dairy & nut free chocolate cake and it was awesome!
Hi Maree, no I haven’t. There is only 1/4 c coconut oil for frosting that will cover and fill a two layer cake however if you don’t use it at all that doesn’t really help. No, olive oil cannot be substituted as the coconut oil is what helps to firm up the frosting in the fridge and olive oil doesn’t work that way. You can try to replace it with more avocado or 1/4 c raw cashew puree and they may work, although they will not firm up quite as much. If you eat dairy then butter or ghee (about 50% and 60% sat fat respectively) would also work as they act the same as coconut oil and harden in the fridge. Glad you like the cake 🙂 ~ JJ
Super excited about a healthy frosting!! Thank you
I am actually trying this tonight, can you tell me if it freezes well? Or how long will it last? I won’t need till Saturday
Hi Maya, I never froze it although the cake lasts for a few days in the fridge. Hope all went well for you ~ JJ
Hi Maya, did you end up freezing the frosting? Did it work? I’m using this (genius) recipe for a back-up allergy-friendly wedding cake for a friend, and would love to only have to assemble it the day before rather than make it all! Thanks so much.
Hi Elsie – I never heard back from Maya but you can make both the cake and the icing a day or two in advance and keep well wrapped in the fridge, then assemble the day before (re-beat icing to loosen) and keep the whole thing refrigerated until you go to the event 🙂 Hope it works out!
Made this for mums birthday today, 10/10 everyone loves it! Amazing recipie! My cousins face when she found out what she was eating was priceless ????????
Perfect 😀 ~ JJ
I have actually made this recipe to exact specifications. It took quite a long time, but that’s mostly due to me having a cheap blender and it being my first time. The result: It tasted like bitter-chocolate flavored guacamole. You can’t taste the cauliflower though. 🙂 I had to add about 1 1/4 cups of powdered sugar and it really needed hours to chill. But once it had the sugar and had chilled for more than a day it was delicious! It looked like, and had the texture of super thick chocolate pudding. The taste was still very much like you’re eating a healthy version of something “naughty”, it won’t fool everyone, but I liked it a lot! I loved that it was made from veggies! I ate it over the course of a week, but I wouldn’t let it go beyond 7 days as it may separate. My opinion: don’t use this as frosting unless you keep it in the fridge until the moment you intend to cut the cake and back to the fridge for any leftovers, it won’t hold up for long in room temp. It doesn’t pass as a buttercream sub for me, but as a wonderful chocolate mousse -yes!!! Thank you for taking the time to create this recipe!! I did enjoy it, just thought I’d give my real experience. 🙂
Hi Rebecca, Thanks for sharing your experience, I wonder if you used an old avocado? They tend to be quite bitter. Re the sweetness everyone’s tastebuds are different 🙂 For texture I’m surprised it took so long to firm up, things are the temp of the fridge after 4 hours max and coconut oil is hard in the fridge after about 30 mins. Glad you enjoyed it eventually 🙂
Greetings JJ, thanks for this website, it’s amazing. Please could you tell me what grade of maple syrup you use both in your chocolate cake and icing? Light, medium, amber or dark? Those are Canadian terms, not sure you use this system in Australia.. Can’t wait to make this cake. I’m hoping it will be the one for my sister in law’s 40th b-day who has a gluten and dairy intolerance, and who is crazy about chocolate. I’ve searched high and low and your recipe really stands out. She’s unfortunately allergic to the cabbage family as well, tho I love the cauliflower idea..I’m so stunned and pleased it ends up not tasting like cauliflower, mind boggling!! Any suggestions in your expertise to replace the cauliflower for your lovely icing would so appreciated.
Thanks a bunch 🙂
Suzanne
Hi Suzanne and thanks! I have to admit I had a bit of a giggle about your question because in Australia they’ve only just in the past few years even started carrying real maple syrup – the grading is about as complex as real or fake 😉 so I simply use whatever I can get that’s actually the real stuff from Canada!
I’m familiar with grading having grown up in the US however. In this you can use whatever you want – the cheaper (lower/darker grade) syrup will simply add more sweetness and more of a caramel taste. I wouldn’t bother putting the expensive Grade A into it but if that’s all you have then go for it! Hope you enjoy the cake! ~ JJ
Hi JJ, thanks for the reply! I’m glad to hear maple syrup did make it to Australia eventually. My family owned a maple land in the Gaspé Peninsula, so when I grew up I just loved gathering maple water (and drinking plenty of it..) and watch my dad make maple syrup. I think I’ll just use the medium which is what I keep in the house for oatmeal and pancakes. This way it should not overpower the chocolate flavour. I live in Montreal QC, and I still went through four specialty stores to find the sea salt flakes, as I’m bent on using the ingredients you use, if I can. I knew Fleur de Sel but not the sea salt flakes..I found the Malden brand. I love it and it’s so pretty too..I’ve started using it here and there, thank you for that!! But I drew the line at 25$ for 250ml of Macadamia oil that I have to use withing 2 weeks after opening..I will use the avocado oil. I’m baking this baby this weekend. 🙂
So I guess you didn’t have any suggestions to replace the cauliflower in your icing hey? Well, I’ll certainly try it for myself in any case, as I’m so intrigued by it. My sister-in-law is okay with icing sugar, so I’ll just find a run-of-the-mill vegan chocolate icing recipe for your brilliant cake. I apologize in advance (haha).
Thanks again, and au revoir!
Suzanne 🙂
Oh I would love to be in Canada for the tapping and syrup making one day! Maldon is a great salt, oh yeah, $25 a bottle is way too steep for oil to put in cake! We get it cheaper here since Macs are native to Aus 🙂 – avo oil will work fine, if it’s a strong one you may want to cut it with something that has a more mild flavour (any oil works really).
One tip on the cake – make sure to leave enough time to let it really cool so it is more stable to stack and decorate. If possible make it the day before, cool, ice and pop in the fridge until needed – it gets better the next day!
As for the cauliflower – no not really if you want the same effect. I have a standard choc frosting recipe here: http://84thand3rd.com/2011/05/08/chocolate-cake-karma/ – it’s an old recipe but my more recent secret is to replace the cream in it with sour cream. ~ JJ
Just popped them in the oven. I had to tell you..I’m a sucker for cake batter, any batter really. This cake batter? To my adept batter palate, is so very absolutely yummy!!
Thanks for the icing recipe, I can’t use it this time around tho because it must be vegan. 🙂
Cheers!
Hi again JJ, maybe this grading system is the one you use..Thanks! http://www.maplesyrupworld.com/pages/Maple-Syrup-Grading.html
LOSING-MY-MIND AMAZING!!! I will never ever go back!! This is deeeeeeeeliiiiiiiiiiious!
haha love it! ~ JJ
Ok… so I must admit, I was a tad dubious about this recipe.. but after searching for a vegan frosting recipe that wasn’t full of margarine, I knew I had to try it. To be honest, I even made it a couple of days in advance in case it didn’t work. But lo and behold… it is delicious! Tastes so velvety and mousse like! Yum! I put a bit of coconut butter in as well as coconut oil, so good. Just pulled the gluten free chocolate cake out of the oven, which also looks amazing! All for my sons first birthday… I am sure he will love it! Thanks 🙂
Just discovered this recipe (see I’ve missed the boat a little) and it kind of blew my mind! I made a batch this morning and took it out the fridge armed with a spoon. I find it really quite bitter, but I was under-generous with the syrup. I’m used to ‘clean’ baking and not over-sweetened shop-bought so I usually go easy on the sweet stuff. I can also taste the cauliflower and avocado which is a bit disappointing, although I can’t see anyone else having had that issue! I’m going to split the batch and play around with it – maybe some orange zest in some and mint in another. But the texture is lovely, it looks the part and there is certainly an element of genius involved! Thank you!
Hi Caroline, yeah, the syrup amount really is a minimum quantity. While I also go for low sweetener recipes most people that aren’t geared to less sugar tend to add more than less. Perhaps using less than in the recipe is why the cauli and avo came through a bit and the cacao didn’t cover more. I’ve had people say orange in the icing works really well, I’d be interested to know how the mint comes out too! ~ JJ
I don’t ever leave blog comments, but I had to tell you that this frosting is a miracle. It came together so easily, is delicious, and is completely spreadable. I’m very impressed. As a former professional cake decorator I’m impressed with the taste, texture, and spreadability. And as someone with multiple food sensitivities, am extremely grateful to have a frosting I can eat. Thank you for the hard work you put into developing this, and for sharing it. The crumb-coat is chilling now as I type you and I definitely put some fro in a bowl with the trimmed off cake-tops. Yumm! A frosting I can eat by the bowlful! ^_^
Yay! Thanks so much for popping by to let me know! Now I want a bowl of frosting to 😉 ~ J
Have you tried banana in the frosting? It would add some sweetness and should puree smoothly.
Hi, I purposely left it out of the recipe (it’s in other chocolate purées on the site) as the taste can be polarising and I wanted the chocolate to be the hero here, but yes, you could use it if you wanted – JJ
Hi, I’ve recently baked your chocolate cake with the Buttercream recipe and it was a hit with the whole family! Thank you so much for your creativity 🙂 by the way, I was wondering, why is your Buttercream such a light brown while mine is the same colour as my cake? I used the same cocoa powder for both.
Hi Eliz, oh that’s great to hear! I’m not sure re the colour without knowing what kind of cocoa you used… I’ve made the cake with both raw cacao (light in colour like regular baking cocoa) and Dutch cocoa (the dark, almost red alkalised version) and it comes out dark either way but I may have used the lighter cacao in the icing. I also tend to refrigerate the icing to set then beat it with a hand mixer before spreading, the extra air can lighten it up! ~ JJ
this is AMAZING!! making a chocolate birthday cake for a little guy who is vegan, gluten free and soy free and this turned out INCREDIBLY.. threw all the ingredients in the blend tec and the result is a creamy chocolaty icing that ANYONE would love. THANK YOU SO MUCH
Great to hear El, thanks for stopping back to let me know! ~ JJ
Can I make this without the sweetener? I don’t use them ever as they spike insulin…
Hi Julie, that’s really up to you and your tastes, without sweetener of any kind the frosting will be very bitter – if that’s what you like then go for it. If you remove the syrup you’ll want to substitute with a couple Tbsp of some other liquid, a non-dairy milk would work. There are sweeteners that don’t spike insulin, perhaps use them to taste. ~ JJ
Hi, firstly, thank you for this awesome yummy recipe! I love it and am so stoked that there’s a great option that suits all my families requirements.
I enjoy decorating cakes for my children’s birthdays, and decided to try this recipe as the butter cream layer between the cake and the fondant. It was great and we could actually eat the butter cream! (We don’t eat the fondant, just use it for decoration) However there was a chemical reaction between the fondant and the butter cream, which I’ve identified as a reaction of the sucrose in the fondant with the acid in the lemon. It made the fondant start to liquify which we only discovered once we cut the cake.
So my question is what does the lemon juice do in the butter cream. Is it necessary to have some form of acid in the recipe, or is it something that could be left out without it impacting the finished butter cream?
As I’d love to be able to use it as the layer under the fondant, but need it not to turn the fondant to liquid.
Any ideas?
Hi Alison, glad you like the recipe! The lemon juice adds a bit of an underlying acidic note (kind of like sour cream would do in a regular buttercream). You could replace it with a nut milk or coconut milk or even water and the texture would be the same but it may taste a touch flat – coffee may actually be a better flavour sub but does contain a bit of acid. Let me know what you try! ~ JJ
Holy whoa! That ingredient list is absolutely awesome, and so creative! I’m definitely going to try this one.
Terrific! And your instructions are so simple and fun to read!
Since you write about ingredient effects and interactions, I wanted to ask if the lemonjuice’s role is to prevent discoloration, or for taste?
I’m experimenting to make healthy dog cake/cupcake recipes, with low-fat/no-sugar icings (possibly savoury), and dogs generally don’t like citrus. (of course, carob to always sub for cocoa pwdr)
Thanks!
Thanks Linda 🙂 The lemon juice is for taste, you can replace with water if flavour is not a concern. ~ JJ
Just found this site via Pinterst. I’m an avid cake baker (GF/Vegan Cakes) are my thing. You had me at cauliflower? Are you kidding? I’m in love. I’m making it today!
Haha hope you enjoyed it! ~ JJ
Frosting…out of cauliflower…I LOVE YOU!
Wow!!! I wouldn’t have thought to use cauliflower, but this looks fab! I will be making this.
This is AMAZING!!! I made this icing and the best ever chocolate cake for my daughter’s 5th birthday. She finally, after 5 years, had BIRTHDAY CAKE!!! She was thrilled! And so was I…veggies in dessert;) Thats how we roll around here. Thank you for this recipe I will be sharing with aaallll my crunchy and healthy friends!
Yay! So glad you enjoyed it Lauren 🙂 ~ JJ
I see this in 2 ways, once to cover a gluten free vegan chocolate cake and once again as a filling for some little tartlets. Both times it was awesome! So delicious and you’d have no idea you were eating cauliflower!
Next one is as chocolate pots as a vegan option on my wedding dessert buffet 🙂 Thanks so much for the recipe!
Hi Adie – yes it’s great as a tart filling as well! Ooh as straight chocolate pots it would be decadent too 😀 ~ JJ
does this freeze well?
Hi Heather, as mentioned above in the comments I’ve never frozen it on its own, it does hold well for a few days in the fridge however. You may want to test it first if making and freezing for an occasion as it could end up thinner after defrosting. Let me know if you try it! ~ JJ
I just found this recipe on Pinterest. I am on a no-sugar-whatsoever diet. Can I use yacon syrup?
Can’t Wait to try this!!
Thanks
Dairy Free, Gluten Free, Soy Free, Nut Free, Refined Sugar Free & Probably Paleo too.. And still looks amazing! 🙂
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This is the best cake recipe I have ever come across. I’m gluten and dairy intolerant and my husband is allergic to nuts. I also try to avoid refined sugar, so it’s never easy! This recipe is genius, but on top of that is delicious, so moist and practically fool proof. I think I have made this five or six times in the last year and it’s been great every time. Everyone loves it and asks for the recipe. Thank you!