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

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
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
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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11 Responses to “Vegan Dairy-free Soy-free Chocolate Frosting Recipe and GF Menu”

  1. Happy to see you back at menu planning if only so I can borrow some of your recipes and ideas. Those cupcakes look pretty good and worth the cocoa powder disaster and chocolatey baseboards. Maybe you need a corgi to come over and do KP duty. Works for me. You ladies have a delicious week.

  2. [...] Maiden of Book of Yum is joining us this week  with her multicultural themed meals; Chinese, Italian, Indian and [...]

  3. May have to try that frosting recipe. Looks so good and it’s…….Chocolate!!!

  4. Love to see you posting meal plans again! That looks yummy enough to eat off the screen.

  5. Pumpkin sage cream sauce on raviolis sounds amazing!

  6. The ravioli does sound amazing. Love the international categories. ;-)

  7. Chocolate always gets my attention, and that frosting looks deeelish! Of course, your French bread looks just as good. Have a good week. :)

  8. This looks good. I was looking for an easy frosting recipe. What are your cocoa recommendations?

  9. Oooh, the coconut in the frosting just jumps out and says yum!!! I love that you made this up! So cool!

  10. Thank you, all!

    Kristen- I like Penzey’s cocoa powder. You can buy it at Penzey stores or online. :)


  11. Have you tried the Chia seed flour? It’s like wheat flour, but gluten-free, its flavor is completely normal. You can substitute regular flour in recipes like cake, cookies or muffing. I used this product and recommend it 100%, my kids love cookies and brownies. This is a very good product for the whole family. There are many articles on You Tube for preparing all kinds of recipes (Nuchia Food) is an excellent product that offers Nuchia Foods.

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