Did someone say cupcake? It’s near impossible to resist. Even if we’re on a particular diet, if there’s a cupcake in sight, it’s like moving a mountain to avoid snatching one up! Fortunately, there are some awesome substitute recipes around. This recipe is one that I needed because my daughter is dairy-free but also sensitive to coconut and palm oil. Most dairy-free recipes involve either palm oil or coconut products. Instead, this recipe uses maple cream, a delectable alternative that creates a rich and luxurious frosting.
Maple cream can be used for a myriad of things but my all-time favorite is cake frosting. As the rise in food allergies and food sensitivities is upon us, being dairy-free is becoming more common. Because of my own children and their particular dairy sensitivities, I was forced to explore other options for birthday cake frosting (and of course frosting for other events!). Here is an incredibly rich and delicious dairy-free frosting that is naturally sweetened.
When you make the frosting, it is helpful to frost your cake right away before it thickens slightly and becomes more difficult to spread. If it does thicken before you are done frosting your cake, then just turn the mixer on again and you may choose to add a little more milk substitute also. Amazingly, this chocolate frosting does not impart an overt maple flavor which is what I have found as well when I have used maple syrup to sweeten my baked goods. Though it’s expensive, it has a lot of great health properties such as minerals. Enjoy!
- 10 ounces Maple Cream (if not available at your local CSA, you can order through amazon.com)
- ¼ + 1/8 cup raw unsweetened cacao powder
- 1 tbsp milk substitute (rice milk, hemp milk, coconut milk, other)
- 1 tsp vanilla extract
- 1 pinch of sea salt (because everything is sweeter with a pinch of salt!)
- Add all ingredients into mixer.
- Mix on low initially to incorporate ingredients.
- Once gently mixed, scrape down mixer, and mix on high until fully incorporated and has glossy texture.
- Can add more cacao powder or more milk substitute to attain optimal density.