EASY DAIRY FREE CHOCOLATE FROSTING
Need a quick and easy way to top off delicious cakes and cupcakes? Turn to this this dairy free chocolate frosting!
Provided by Christine
Categories Dessert
Time 15m
Number Of Ingredients 4
Steps:
- In a large bowl, mix the room temperature butter until smooth.
- Add the cocoa powder and 1 cup of the powdered sugar and sift into the butter.
- Mix until mixture starts to come together.
- Sift another cup of the powdered sugar and mix until frosting looks stiff.
- Add 2 Tablespoons of milk and whip until smooth.
- If needed, add another Tablespoon of milk until the frosting is easy to spread.
Nutrition Facts : Calories 826 kcal, Carbohydrate 114 g, Protein 3 g, Fat 45 g, SaturatedFat 9 g, Sodium 381 mg, Fiber 5 g, Sugar 103 g, ServingSize 1 serving
DAIRY FREE CHOCOLATE FROSTING
Steps:
- In a bowl, whisk together the cocoa and powdered sugar. Set aside.
- In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes)until it starts to simmer. Do not let it boil.
- Remove from heat and add chocolate chips. Stir until the chocolate has completely melted.
- Stir in vanilla.
- Slowly pour about half of the chocolate sauce into the dry ingredients and beat on low until incorporated.
- Pour a little more at a time until you get the desired frosting consistency you want for your cake. Beating until incorporated after each addition.
- Set aside remaining chocolate sauce and use for other things like chocolate covered strawberries or drizzle over doughnuts.
- Use as needed. Store in air tight container in fridge for up to 2 weeks.
Nutrition Facts : ServingSize 0.25 cups, Calories 774 kcal, Carbohydrate 116 g, Protein 5 g, Fat 38 g, SaturatedFat 28 g, Sodium 11 mg, Fiber 5 g, Sugar 103 g
DAIRY-FREE CHOCOLATE CAKE (GLUTEN-FREE OPTION)
Provided by Texanerin Baking
Time 1h45m
Yield 8-12 slices
Number Of Ingredients 16
Steps:
- Preheat your oven to 350 °F (175 °C). Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
- In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla.
- Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.
- Divide the batter between the two pans.
- Bake for 25 minutes or until a toothpick comes out with maybe some moist crumbs, but no uncooked liquid.
- Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
- Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or refrigerated for 3. They can also be frozen for up to 3 months.
- In a large saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.
- Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 1-2 hours, stirring after every 15-20 minutes, or until firm enough to spread on the cake. I need about 1 hour. If you forget about it and leave it in the refrigerator too long, it'll be too firm to spread, so be sure to keep checking on it. If it gets too hard, very lightly reheat it on low heat, stirring constantly, until it's soft enough.
- Once the cake has cooled, spread about 3/4 cup of frosting on the first layer, about 1 cup on top of the cake, and the rest on the sides.
- Cover and refrigerate leftovers for up to 4 days. You can also freeze the frosted cake or unfrosted layers for up to 3 months.
DAIRY_FREE CHOCOLATE CAKE AND ICING!!!
Delicious and dairy-free recipe for chocolate cake and chocolate icing for my daughter, Maya who is milk allergic.
Provided by abarmi
Categories Dessert
Time 45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Cream the Crisco and sugar, add vanilla and eggs on a slow mixing speed. Sift the dry ingredients together, and add to wet ingredients slowly, while alternating with the water/soy milk mixture on a slow mixing speed. Pour mixture into Crisco-greased cake pans that have been floured. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool before icing.
- Icing:.
- Combine the Crisco, powdered sugar and cocoa in mixing bowl and mix on a medium speed. Once well blended, add hot water a little at a time until you achieve desired consistency. Be careful not to add too much or you will have to compensate by adding more sugar.
Nutrition Facts : Calories 775.5, Fat 29.2, SaturatedFat 8.5, Cholesterol 69.8, Sodium 371.5, Carbohydrate 122.4, Fiber 3, Sugar 90.2, Protein 8.6
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