Okay, so I’ve been on this dairy-free kick lately, and let me tell you, it’s been a journey. My biggest challenge? Finding good frosting recipes. I mean, what’s a cake without frosting? But then I stumbled upon this dairy-free German chocolate cake frosting, and it has changed everything about my baking life!
I started by gathering all my ingredients. The usual suspects were there:
- some dairy-free butter, I used Miyoko, it is soft.
- some coconut milk,the full-fat kind,because we are going for the creamy,right?
- I grabbed some shredded coconut, pecans, brown sugar, and vanilla extract.
First things first, I melted the dairy-free butter in a saucepan over medium heat. I’m not gonna lie, I was a little nervous. Would it melt the same? Would it taste weird? But it melted down just like regular butter, which was a relief.
Then I poured in the coconut milk. I made sure to use the thick, creamy part from the top of the can, not the watery stuff at the bottom. We want richness, people!
Next, I stirred in the brown sugar. I used light brown sugar because that’s what I had on hand, but I bet dark brown sugar would be amazing too. And I whisked it, making sure everything was nicely combined and the sugar was all dissolved. It started to smell pretty good at this point.
Once the mixture was smooth, I added the shredded coconut and chopped pecans. I love the texture these give to the frosting. It’s not just smooth and creamy, it’s got that little bit of chewiness and * I put it in a container and chill it until it is cool.
After that, I removed the pan from the heat and stirred in a splash of vanilla extract. Because vanilla makes everything better, right?
I let the frosting cool down completely. This is important! You don’t want to put warm frosting on a cake, it’ll just melt and make a mess. Patience is key here, which is hard when you’re excited about frosting, I know.
Once it was cool, I spread that glorious frosting all over my dairy-free chocolate cake. And oh. My. Goodness. It was heavenly.
Seriously, this frosting is so good, you wouldn’t even know it’s dairy-free. It’s rich, creamy, coconutty, and pecan-y. It’s the perfect topping for a chocolate cake, or any cake, really. I might even eat it straight from the bowl. Don’t judge me.
Post Comment