I came up with this recipe when making a gluten-free, nut-free, soy-free, egg-free, and dairy-free cake for a birthday party.

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Recipe Summary

prep:
20 mins
total:
20 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine cocoa powder, coconut milk powder, and salt in a bowl. Stir well with a whisk.

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  • Combine coconut milk and water in a microwave-safe bowl and heat in a microwave until steaming, 1 to 3 minutes. Add to cocoa powder mixture and stir until all dry ingredients are incorporated.

  • Beat vegan butter in a large bowl until fluffy. Add vanilla extract and mix well. Add 1/3 the cocoa mixture at a time, whipping on medium speed after each addition.

  • Add powdered sugar to the vegan butter mixture, 1/2 cup at a time, whipping on medium speed. Beat frosting until fluffy and spreadable.

Cook's Notes:

If no vegan butter alternatives are available you can use non-hydrogenated vegetable shortening. Vegan 'butter' should be the stick form and not the whipped, spreadable tub type.

More powdered sugar can be added to achieve desired consistency. If frosting is refrigerated, it will harden and should be brought to room temperature before serving.

Nutrition Facts

493 calories; protein 2.6g 5% DV; carbohydrates 48.2g 16% DV; fat 33.6g 52% DV; cholesterol 0mg; sodium 266.7mg 11% DV. Full Nutrition
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