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Vegan chocolate cake with piped buttercream roses

By: Lyndsay // Coco Cake Land
Makes: 16 pieces

ingredients

For the one bowl chocolate cake

  • 1 cup all-purpose flour
  • 3/4 cup granulated sugar
  • 1/3 cup unsweetened cocoa powder
  • 1 teaspoon baking soda
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • egg replacer equivalent to one large egg
  • 1 cup cold coffee
  • 1/4 cup vegetable oil
  • 1 teaspoon apple cider vinegar

For the buttercream

  • 1 cup of vegetable shortening
  • 1/2 cup vegan butter, I used Melt Organics buttery sticks
  • 4 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • splash of plant milk if needed

instructions

Make the cake

  • Preheat the oven to 350 F (177 C). Spritz a 9 x 9 inch square cake pan with vegetable oil and line with parchment paper if desired.
  • In a large bowl, whisk together the flour, sugar, cocoa powder, baking soda, baking powder and salt. Add the egg replacer, coffee, oil and vinegar and mix until no streaks of the flour mixture remain.
  • Scrape down the side of the bowl to make sure no clumps remain.
  • Pour batter into prepared cake pan.
  • Bake the cake for 22-25 minutes, or until a toothpick inserted into the center comes out clean. Allow the cake to cool completely before frosting.

Make the buttercream

  • In the bowl of a stand mixer fitted with the paddle attachment, beat the shortening and vegan butter on high to combine, about one minute.
  • Add the icing sugar and pure vanilla extract. Pulse mixer on lowest speed until combined. Increase the speed to high and beat until light and fluffy, about three minutes.
  • Divide buttercream amongst bowls to colour individually for buttercream roses, drop stars and leaves.

Decorate the cake

  • Make a whole whack load of buttercream roses!
  • You will need a large flower nail, parchment paper squares, piping bags and a few petal piping tips – Wilton #103 or #104.
  • Cut 1×1 inch squares of parchment paper.
  • Watch Amy pipe buttercream roses here!! Instead of a cupcake, add a dab of buttercream to a piping nail. Stick a piece of parchment paper on top of it. Then, create the center bud of the rose – then the petals!
  • Freeze all of your buttercream roses until firm, about twenty minutes, before placing them onto your completely cooled cake.
  • Fill in the gaps and holes with drop stars and piped leaves.