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