Vegan, Gluten-Free Matcha "Butter"Cream Rose Swirls Choco Cake!
Lets embrace 2017 with a bang! First off with some yummy, super healthy Matcha Buttercream Frosting Swirls Chocolate Cake. Fully vegan, gluten-free, refined sugar free and low GI. All your friends, family and kids will absolutely love this!
Really simple to do make this "butter"cream.
100g coconut sugar (milled till fine like a icing consistency)
50g vegan shortening (i use Organic Navitas vegan shortening made from red palm oil/coconut oil)
1 tsp of vanilla extract
2 tbsp of macadamia milk
1/2 tsp of matcha powder
Whisk the matcha + milk together, till smooth and no lumps in sight. Then start to whip the vegan shortening in a electric mixer for about 2-3 mins on low-med speed. Now add in the sugars and mix for about 1min on low-medium speed. Then add in the vanilla + matcha milk. Increase the mixer speed to med-high and whip for about 5-7mins till double in volume. Make sure to scrap off the sides and bottom every 2-3mins to ensure it is fully incorporated.
Slather the cooled chocolate cake with the buttercream using a flat spatula. If you have one of those "lazy susan" spinning table would be ideal but if you are just starting out as a novice, you can do it manually, not a problem. There are so many different patterns you can do using different types of nozzle. I have a nozzle set which consists of 8 different pipes. My favourite one is the star shaped piping nozzle. This create a rose swirl-like design as shown in the photo. Practice makes perfect so don't be disheartened if it does not turn out as ideal as you would like.
Anyway, have a blessed 2017 year ahead and go vegan and stay vegan!