Recently, while making our Dairy-Free, Egg-Free Vanilla Cake, I decided to make chocolate frosting instead of our usual vanilla. Because really, dessert should always involve chocolate!
The frosting turned out so rich and delicious that I quickly jotted down the new recipe to share. I couldn’t let this creation slip away into the abyss of all recipes I forget to write out.
That’s a bad habit of mine. Anyone else?
Not only is this frosting great for cakes, but nursing mamas may find this to be a good chocolate substitute while trying to cut milk. This would also make a wonderful chocolate substitute for smores.
To make this soy-free, use Melt dairy-free butter or Earth Balance’s soy-free option.