If there's ever a time to search out a high-end cocoa powder, it's before you dig in and make a batch of chocolate frosting. Invest in some French Valrhona, if at all possible. It has a remarkably rich and excellent flavour.
Quick tip: For a more milk chocolaty frosting, replace 2 tablespoons unsweetened cocoa with soy milk powder. For a deep, rich chocolate sauce, add 2 tablespoons agave nectar to the mix and store at room temperature instead of refrigerating.
Makes enough to frost 24 cupcakes
1 1/2 cups unsweetened soy milk
1/2 cup dry soy milk powder
1/4 cup unsweetened cocoa powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon pure vanilla extract
1 cup coconut oil
2 tablespoons fresh lemon juice
In a blender or a food processor, combine the soy milk, soy powder, cocoa powder, coconut flour, agave nectar, and vanilla. Blend the ingredients for 2 minutes. With the machine running, slowly add the oil and lemon juice, alternating between the two until both are fully incorporated. Pour the mixture into an airtight container and refrigerate for 6 hours or for up to 1 month. (If you plan to use it as a sauce, store the mixture at room temperature for up to 1 week.)
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Excerpted from BabyCakes: Vegan, Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery by Erin Mckenna. Copyright 2009 by Clarkson Potter. Excerpted with permission by Clarkson Potter. All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.