Like most kids, my son thinks birthdays are awesome. As mine rolled around I let him help me figure out what kind of cake we were going to celebrate with. Chocolate cake with chocolate frosting was what he "ordered" (with green writing and chocolate candies). And, no cupcakes, he wanted a layer cake. He's only 3 and a half, but he certainly knows what he wants. REMINDER: my husband is lactose intolerant. That usually poses some challenges/creativity from me to find substitutes for the heavy use of dairy in desserts.
I quickly found a lovely chocolate cake recipe on Real Simple with an easy substitute of coconut oil for butter. And, then I went searching for frosting. Seven Minute frostings (like marshmallow fluff) are fine, but it wasn't the texture I was looking for. Buttercreams made with butter substitutes like EarthBalance are never great, in my opinion. And, that's when I found Elena's Pantry blog post for Paleo chocolate frosting. It's easy too. Just melt dark chocolate with coconut oil, add vanilla, chill and whip. It sounded delicious and boy did it deliver. Not too sweet, but rich, creamy, and oh so easy. I found my new favorite frosting for life!
Paleo Chocolate Frosting
Source: Elena's Pantry , frosts a two-layer 8 inch cake
- 2 cups dark chocolate chips (pick a dairy-free variety, my favorite is Ghiradelli's 60% Cacoa Bittersweet Chocolate Chips)
- 2/3 cup coconut oil
- 2 tablespoons vanilla extract
- pinch of fleur de sel
- In a small saucepan over very low heat, melt chocolate and coconut oil.
- Off the heat, stir in vanilla extract.
- Pour mixture into a medium bowl and place frosting in refrigerator for 30-45 minutes to thicken.
- Remove from refrigerator, add a pinch of fleur de sel, and whip frosting with hand blender until thick and fluffy.
- Frost your cooled cake and decorate as desired.