It was my grandfather’s birthday party yesterday, and my grandma’s request was for me to bring a chocolate cake. Having recently tested a chocolate cake recipe for my sister’s birthday, but not being 100% happy with the texture and taste, I thought I’d take a look at a few couple other recipes to get some inspiration.
Now, my dream chocolate cake is dense, moist, creamy, melts in your mouth, is insanely rich in chocolate taste (so rich that after two forks full you should really stop, but keep going anyways because it’s so amazing), and, most importantly, it has a lovely, thick chocolate frosting.
While I wasn’t sure at first if the cake itself was working out, I was very sure after a few minutes into throwing ingredients together at random for the frosting that I was heading towards creating something AH – MAY – ZING. I kid you not, this chocolate frosting has got it all – the texture, the melt-in-mouth-effect, perfect spreadability, and, additionally, it’s vegan and sweetened only by agave nectar! No confectioner’s sugar to be found in this baby, yet still deliciously sweet with a full, round, rich chocolate taste. You can adjust the amount of agave nectar to reach your desired sweetness, but I am all about actually tasting the chocolate, and therefore prefer to add only enough to make it sweet, but not too “sugary”.
Oh yes, did I mention it also has the looks? Just check out this creamy deliciousness? I actually dipped a couple of grapes in the frosting as I was preparing it…don’t ask, just try it! Seriously, you won’t regret it!
Crazy Good Vegan Chocolate Frosting
- 2 cans of coconut cream, refrigerated over night
- 1 Tbs. vegan margarine
- 2 Tbs. agave nectar (or more, to taste)
- 2 1/2 Tbs. unsweetened cacao powder
- 1 tsp. ground vanilla
1. Place the thick part of the cans of coconut cream in a tall whisking bowl, and save the left-over “coconut water” for making smoothies.
2. Whip the coconut cream until it’s all nice and fluffy, then add the 1 Tbs. of vegan margarine. Whip again until it thickens immensely.
3. Add the rest of the ingredients, and whip only until well-combined. Refrigerate until usage.
This frosting can be whipped up (see what I did there? :)) so quickly that you can easily use it on any simple cake! It takes only 10 minutes tops, and the only “preparation” you really need is to refrigerate those cans of coconut cream. For those of you in Germany, I find the brand “Bamboo Garden” to work best!
Adding the vegan margarine to the coconut cream is essential for it to thicken up, so please don’t skip it! The coconut cream itself will be too liquid and “run” off the cake if you don’t add the vegan margarine.
Once you add the vegan margarine, you’ll get a very thick and stiff mixture quite quickly, at which point you should be careful not to overmix the batch. Just add the rest of your ingredients and whip one more time, until the entire coconut whipped cream mix is “blackened” by the cocoa powder!
The result will be this extremely thick, easily spreadable, delicious and dairy-free chocolate frosting, that might as well use for dipping fruit in or adding to your oatmeal bowls if you’re feeling seriously decadent or if you happen to have some left-over.
I used this whole batch for a two-layer cake, but I’m guessing half a batch is enough for simply frosting a one-layer cake!
This is a seriously delicious, insanely yummy chocolate frosting that you won’t be able to imagine is slightly healthified and vegan!