Vegan Dairy-free Soy-free Chocolate Frosting Recipe and GF Menu

February 6th, 2011 yum Posted in Breastfeeding for Allergic Baby Recipe, Chocolate, Frosting, Gluten Free Menu Swap Monday, Menu, Menu Plan Monday, Soy Free, Vegan 11 Comments »


This afternoon I decided to make vanilla cupcakes from Elana Amsterdam’s Gluten-Free Almond Flour Cookbook to share with another gluten-free, allergen sensitive friend of mine. I wanted to make a frosting to go with them, but I didn’t have any soy-lecithin free chocolate chips. I ordinarily use Enjoy Life Semi-Sweet Chocolate Chips, Gluten, Dairy & Soy Free but I ate them up in a snacking frenzy some time ago. I looked around, but most recipes online seemed to call for something my friend couldn’t have or something I didn’t have in my pantry. And so, I made up my own recipe.

I also wanted to try a menu again. I’ve gotten out of the habit and I miss it, so here goes. The DH is out of town, so I just have to please Baby Yum and my Mother, who is living with us.

Monday: American
Tofu Meatball subway on Sorghum-Millet French Bread

Tuesday: Chinese
Vegetable Stir Fry

Wednesday: Indian
Masala Dosa
Manchurian Cauliflower

Thursday: American
Split Pea Soup

Friday: Italian
Prepared Ravioli in pumpkin-sage cream sauce

Dessert of the week:
Fruit Cobbler

I shared this menu with Gluten-free Smiles for the Gluten-free Menu Swap and over at Org Junkie.

Dairy-free Soy-free Chocolate Frosting Recipe
Ingredients
1/2 to 3/4 cup powdered sugar
1/4 cup shortening
1 tsp dairy and soy-free Margarine (I use soy-free Earth Balance)
1/2 cup high quality cocoa
2 tbsp coconut cream (*you can add 1/2 tbsp more if you like)
1/2 tsp. gluten-free vanilla
pinch of salt
Directions
Put your shortening, margarine and 1/4 cup of your powdered sugar in a standing mixing bowl or small to medium bowl and mix together until creamy. Add your cocoa and another 1/4 cup sugar and combine. Add coconut cream (the thick cream-like solid that forms at the top of a can of regular, full fat coconut milk) and vanilla and mix together. Add your pinch of salt and combine. Adjust as desired. If needed add final 1/4 cup sugar and whip together.

Baste cupcake or cake with frosting. Will firm up as it sits, even at room temperature.

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Betty Crocker Gluten-Free Mix Contest Results and Dairy-free Chocolate Cherry cake and Chocolate Frosting Recipe

August 13th, 2009 yum Posted in Baked Goods, Betty Crocker Gluten-Free Mixes, Dairy Free, Frosting, cake 12 Comments »

choccake3Last week I hosted a contest to the reader with the most enticing easy box cake recipe that could be used with the new gluten-free Betty Crocker mixes. You responded with a wealth of yummy sounding recipes, many of which made my mouth water. Unexpectedly last week we also found that my new daughter may have a sensitivity to dairy, and since I wanted to make samples of the top few recipes (and actually get to eat them) we ended up leaning towards recipes that could be adapted to be dairy/casein-free. From the very beginning, the DH was sure which recipe he most wanted me to make… Robin’s chocolate cherry cake. I was personally bewitched by the eggless apple cake (which I did end up making as well), Wendy’s Peanut Butter Fudge Bars and Katrina’s Poppy Seed Cake. However, the last two were rather dairy-dependent, and I had promised to let the DH choose our contest winner. After I tasted the cherry chocolate cake I knew we had a winner- and I was sure when the DH gobbled down multiple pieces that night and requested it for his birthday cake. The dairy-free chocolate frosting I made was also a big hit. While I’m usually a “from scratch” kind of girl, sometimes it is nice to have an easy option taking advantage of some of the great new gluten-free mixes. Thank you to Robin and all the participants that shared their delicious recipes! If you get a chance to try any of the other entries, do let me know how they turn out in the comments.

Vegan Dairy-free gluten-free Chocolate almond frosting recipe
Ingredients
8 oz. powdered sugar (half of 1 lb box) plus 1/6 cup
1/2 cup unsweetened cocoa powder
1/2 cup earth balance margarine stick, melted
1 tsp. vanilla
1/2 tsp. almond flavoring
1/8 cup rice milk (+more as needed for desired texture)
Directions
Sift sugar and cocoa together into a medium bowl. Add melted margarine and flavorings and stir together. Add rice milk as needed to get it to spread nicely. Enjoy!
Notes
We served this on a chocolate cherry Gluten-free Betty Crocker cake. The DH loved it and didn’t miss the dairy at all.
Robin’s Gluten-free Betty Crocker Chocolate cherry cake recipe
Ingredients
1 box Gluten-free Betty Crocker’s devils food cake mix
1 (21-ounce) can cherry pie filling
1 teaspoon almond extract
1 tsp. vanilla flavoring
2 eggs

Gluten-free chocolate frosting (homemade or store bought)

Directions
Spray square cake pan with nonstick baking spray or margarine and sprinkle with gluten-free flour and set aside. In large bowl, combine gluten-free cake mix, cherry pie filling, almond extract, and eggs. Beat until well mixed, then beat 1 minute at medium speed. Pour into prepared pan. Bake at 350 degrees F for 25-30 minutes or until cake is set. Cool and frost with favorite chocolate frosting mix.
Notes
I’d like to experiment with fresh or frozen cherries in a thickened sweet sauce in the future…
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