Vegan Chocolate Buttercream Frosting
After a couple of days in the fridge, it may be necessary to whip this frosting with a little soy milk if the consistency is too thick. This will restore a creamy texture.
Recipe information
Yield
makes 2 cups (frosts one 9-inch layer cake)
Ingredients
1/2 cup non-hydrogenated butter substitute, at room temperature
1/2 cup unsweetened cocoa powder
1 cup light agave nectar
1/3 cup soy milk powder
1 tablespoon vanilla extract
Preparation
Beat the butter substitute until softened and fluffy. Add the cocoa powder and agave nectar and beat again. Add the soy milk powder, a little at a time, to achieve desired consistency. Add the vanilla extract and beat on high speed until smooth and fluffy. Store in the refrigerator for up to 2 weeks.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
