Monday, July 9, 2012

Agave Chocolate Frosting

Vegan Chocolate CakeThis recipe comes from Erin McKenna's beautiful book "Babycakes;  Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery."  It's a beautiful book, especially wonderful for those who are on gluten free diets, and for those of us who aren't into using eggs and dairy.  That said, her bakery most likely isn't successful because it's gluten free or vegan, it's successful because it's friggin amazing, and (my guess) because she clearly loves what she's doing.  She uses no animal products, and goes in for healthier sweeteners such as agave nectar and evaporated cane juice.  If you have a baker in your circle of friends or family who doesn't have this book, it makes an excellent gift.

This is the frosting (more or less) that I used on the Chocolate Vegan Mega Cake.  I hope you enjoy, and that you buy this book!


11/2 cups unsweetened soy milk
1/2 cup dry soy milk powder
1/4 cup unsweetened cocoa powder
1 T coconut flour
1/4 cup agave nectar
1 T pure vanilla extract
1 cup coconut oil
2 T fresh lemon juice

  • Combine everything but the oil and lemon juice in a blender or food processor and process for 2 minutes.
  • With the machine running, slowly add the lemon juice and oil, alternating between the two, until fully incorporated.
  • Pour mixture into an airtight container and refrigerate for 6 hours up to 1 month

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