Vegan Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
This Vegan Chocolate Buttercream could not be simpler. I love a recipe that takes 15 minutes to make and completes cakes and baked goods with simple elegance. This buttercream or icing (as I call it) is so easy to make and suits those of your loved ones who cannot have dairy. Whip it up and either pipe or spread it on to cakes, slices or muffins for a chocolatey good time. This is perfect for adding on to my Vegan Chocolate Cake, paired with chocolate petal decorations.
Vegan Chocolate Cake – Keke Tiakarete Karohuarere:
This keke (cake) is a winner. We all have those times in our lives where we need to bake for people with special dietary requirements. Well this keke (cake) has you covered. It is both dairy free and egg free and tastes absolutely divine. Make a chia egg by combining wai (water) and kākano chia (chia seeds). The chia seeds absorb the wai and help to maintain the moisture in the keke (cake). To top it off, we cover it in this dairy free chocolate buttercream and adorn it with chocolate petals. So, whatever occasion this cake is calling for – get ready for a taste sensation.
Can I make the buttercream with normal butter?
Karawhuia – go for it. This recipes works so well with whatever you have at home. If you want to use normal pata (butter), just soften it and use exactly the same amount of Olivini that I have used. You could also use a tiakarete miraka (milk chocolate) instead of tiakarete parauri (dark chocolate) or whatever your taste buds need for the moment.
Are you gluten-free?
Kāore he raru – no worries, I have you covered. Check out my Gluten-free Chocolate Hazelnut Cake, made with you in mind. You can also cover this keke (cake) in this buttercream. Then it will be a dairy-free, gluten-free keke (cake) due to the absence of pata (butter) in the cake itself.
Videography and photography by Sarah Henderson.
Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
Ingredients
Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
- 130 g tiakarete parauri (dark chocolate, 50%)
- 150 g olivani (or normal softened butter if you are happy with dairy)
- 1/4 C (25 g) kōkō (cocoa)
- 1 tsp (5 ml) wanira (vanilla)
- 1 C (165 g) puehu huka (icing sugar)
Instructions
Dairy-free Chocolate Buttercream – Pani Reka Tiakarete Kore-Miraka
- Cut the tiakarete parauri (dark chocolate) in to small pieces and add to a heat-proof bowl. Gently melt it in a bowl sitting over a pot of barely simmering water, making sure the bowl doesn't touch the water. Stir occasionally until smooth. Or melt it in the microwave for 30 second bursts, mixing well every 20 seconds. Set aside to cool slightly.
- Add the olivani (or butter), kōkō (cocoa), wanira (vanilla) and puehu huka (icing sugar) to a large bowl. Whip on high for a few minutes until light and fluffy.
- Add the cooled tiakarete (chocolate) and whip again until a thick chocolatey buttercream appears.
- It is now ready to use for whatever deliciousness awaits you!
Best vegan buttercream I have ever made. Love it!
Yes Amanda, so awesome to hear. I love it as well!