Chocolate-Honey Buttercream Icing

Chocolate Easter Egg Cake (gluten free, grain free, egg free with dairy free and nut free variations) - Quirky Cooking

5 from 1 reviews



125g unsalted, cold butter, cut into cubes
125g raw honey
1 1/2 Tbsp Dutch cocoa powder
1/4 tsp fine sea salt
1/2 tsp vanilla powder or extract


  1. Blend all ingredients in a Thermomix 10 sec/speed 5, or blend in a mixer or food processor on half speed, until creamy.
  2. Scrape down sides, insert butterfly whisk (or whisk attachment), and mix 1 min/speed 4 until mixture is very creamy and has a ‘whipped’ texture. Stop and scrape down side of bowl as needed.
  3. Spread on top of cake, making scallops with the knife. Decorate as above.


  • Double this recipe if making a layer cake.
  • Store cake in the fridge for up to 1 week, or freeze well-wrapped (iced, but without decorations) for up to 2 months.