When I was younger, my mum used to make us the most incredible birthday cakes. They were so chocolately and moist, but without a doubt the best bit was the frosting. Chocolate buttercream. I’d go so far as saying it was my favourite food when I was younger. My brother and I used to eat the sponge part first and leave the buttercream until last, which thinking about it now makes me feel a little unwell, but at the time it was bloody marvellous. Having given up dairy, these days this little indulgence is very much off the cards (with buttercream the clue is truly in the name), but even a gluten free, dairy free and refined sugar free cake needs some frosting, so I’ve been on the hunt for a suitable alternative.
I’ve tried all sorts of healthy frosting recipes, using bananas or avocados to get the texture, but they never tasted quite creamy or indulgent enough. They certainly didn’t come close to my mum’s buttercream, now that’s for sure. But after a lot of delicious experimenting, I found the perfect combination. A beautiful union of all things chocolately, creamy, nutty and sweet. Pure heaven!
Makes enough to ice one cake, but double up the recipe if you want to use it for a cake filling too
- 4 tbsp coconut cream
- 1 tbsp cacao powder
- 2 tbsp maple syrup
- 1 tbsp peanut butter
To make the frosting, simply combine the ingredients in a bowl and stir well until smooth and creamy. Spread it over your cake/brownies/other half and enjoy!
Love, Mrs H xx