Recently, while making our dairy and 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 down.
That’s a bad habit of mine.
Not only is this frosting great for cakes,
but nursing mamas may find this to be a good chocolate substitute while trying to cut out dairy.
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.
CHOCOLATE FROSTING RECIPE
Frosts 12 cupcakes or an 8×8″ pan of cake.
Mix chilled butter, vanilla, and cocoa powder in an electric mixer.
Slowly add powdered sugar.
Put in the refrigerator to chill before frosting your cake, if necessary.