Chocolate Cake Anyone?

My older brother's birthday was just a month ago, and, weeks in advance, I knew I wanted to make him a chocolate cake to celebrate.  However, I had no idea where to start.  You see, he is also gluten and dairy-free, which makes things rather difficult in the chocolate cake department, if you know what I mean.  However, after much searching and seeking I found the perfect cake mix and a delicious, yet demanding, frosting recipe.

For the cake, I used Pamela's Products Chocolate Cake Mix.  The directions were straightforward and simple, and the results were phenomenal!

But what is a birthday cake without frosting?

Coconut Cream Frosting
1 cup coconut milk
1 cup agave nectar
pinch celtic sea salt (regular sea salt works too)
5 teaspoons arrowroot powder
1 tablespoon water
1¼ cup coconut oil

1. In a medium saucepan, heat coconut milk, agave and salt, simmer for 10 minutes
2. In a small bowl, combine arrowroot and water to form a smooth paste
3. Pour arrowroot mixture into saucepan
4. Whisk vigorously to combine, then bring to a boil, briefly, until shiny
5. Remove pot from heat and very gradually blend in coconut oil with a hand blender
6. Allow pot to cool for 10 minutes
7. Place pot in refrigerator for 45-120 minutes, until frosting solidifies and turns white
8. Remove from refrigerator and blend again with a hand blender, until fluffy
9. Spread over cake or cupcakes

http://www.elanaspantry.com/