This is the frosting article in my icing, ganache, and chocolate frosting recipe article series. While the icing recipe may be the quickest, I think that this chocolate frosting recipe is quite easy as well. That may be a surprise to some of you who expect the baking that we convert to make suitable for people suffering with food intolerance such as gluten or dairy intolerance to be a major challenge. After you learn a few basics, the major challenge becomes how to find the ingredients. Other concerns like mixing flours and finding the perfect consistency really do not much concern us for these creations that involve whipping up chocolate recipes to drizzle and drench our baking with. For the run down on how to find dairy-free chocolate you can read my chocolate icing article here.
Chocolate Frosting Recipe
Chocolate frosting does take a little bit longer than the basic chocolate icing I covered in the last article, but it is also more versatile in terms of the number of baked goods you can use it with. Although I do it the old fashioned way, you may want to use an electric mixer, instead of a wooden spoon or finger.
Ingredients:
120 grams vegan margarine or vegetable shortening
2.5 cups of GF icing sugar
½ cup of GFCF cocoa
1/3 cup of coconut milk (you can also use help or almond milk for this, but the canned regular coconut milk is by far the creamiest, not to mention the easiest to find in markets).
1 teaspoon of real vanilla extract
Directions:
Place the soft vegan margarine or vegetable shortening in a bowl (or chop the harder cold vegan baking sticks) and cream it using an electric mixer or trusty wooden spoon.
Add the GFCF cocoa and the icing sugar a bit at a time and beat into the shortening.
Add the coconut milk and vanilla extract then mix until very smooth.
As you can see, a gluten free, dairy free, soy free chocolate frosting recipe like this really is a snap!
