The most buttercream-like vegan icing you’ll ever try.
Tofu is such an amazing versatile staple to have in the kitchen. It comes both in a firm and soft texture, which means you can pretty much turn it into whatever you like.
If you are looking for a dairy-free alternative to chocolate-based buttercream but you don’t want to use margarine, tofu is your best option. Because it doesn’t taste of anything, it’s pretty much a blank canvas, literally. Colour it and flavour it as you please. Note the texture of this margarine-free buttercream is achieved by combined melted chocolate and tofu. The melted chocolate hardens the tofu as it comes back to room temperature.
Once you perfected this super simple margarine-free icing, you can make The Best Vegan Chocolate Cake.
🕑 25 minutes
- makes 450g
- 300g Silken Tofu
- 240g Dark Chocolate (70% cacao solids recommended)
- 50ml Maple Syrup
- 1 tsp Vanilla Paste or Extract
- a pinch of ground coffee
1. Open the tofu and dispose of the liquid inside the pack, making sure the tofu doesn’t slide out of the package, if you can’t get all the liquid out, don’t worry. Just remove as much of it as you can.
2. Place the tofu in the food processor bowl together with the vanilla paste or extract and process on a medium speed until you are left with a smooth consistency. This will take around a minute or two.
3. To melt the chocolate, place boiling water in a pan and your choice of dark chocolate in a heatproof bowl. Place the bowl on top of the pan so the boiling water melts the chocolate, this is also known as a “bain marie”. Make sure the water doesn’t touch the base of the bowl. The chocolate will melt relatively quickly, so keep an eye on it. Once the chocolate is melted, add it to the tofu in the food processor, followed by the maple syrup, pinch of salt and pinch of ground coffee. The coffee will bring out and intensify the flavours of the chocolate. Process all together on a medium speed until combined. You will have to stop every now and again to scrape the sides and ensure everything is mixed thoroughly.
4. Transfer the tofu chocolate mixture to a bowl and either leave it on the counter covered with cling film or refrigerate until ready to use. Note the consistency before placing in the fridge will be very soft. Once it’s been refrigerated it will become a lot more like ganache. Once you are ready to assemble a cake, place the tofu buttercream into the bowl of a standing mixer and start beating with the paddle attachment, to loosen the buttercream, add up to 3 tablespoons of you choice of milk.
5. Ready to make The Best Vegan Chocolate Cake?