Easter Bunny cake
Ingredients
- 1-1/2 cups soy milk unsweetened
- 3/4 cup soy milk powder
- 1-2 tbsp coconut flour
- 1/4 cup agave syrup
- 1 tbsp vanilla extract
- 1-1/2 cups coconut oil melted
- 2 tbsp lemon juice (fresh)
Instructions
- Combine the first five ingredients in a blender. Blend on high for 2 minutes. With the blender running, add the lemon juice and the coconut oil, alternating between them until everything is fully incorporated.
- Pour the mixture into an airtight container and refrigerate six hours until set.
- To use this as a sauce, let it sit at room temperature. This can stand in for whipping topping, frosting, and even sweet butter. You will likely have to warm the coconut oil in the microwave to get it to liquid state, which is why you need to refrigerate it to set it. Pull it out about an hour or so before using so it's at a nice spreading consistency. I find that I need to use 2 T. of coconut flour to get the right consistency.
Notes
Vanilla frosting from the BabyCakes: Vegan, (Mostly) Gluten-Free, and (Mostly) Sugar-Free Recipes from New York's Most Talked-About Bakery
cookbook. Most gluten-free cake mixes do contain sugar, so you'll need to make your own batter from scratch if you're watching your sugar intake. If you are avoiding soy, you can substitute rice milk and rice milk powder in the frosting. Required FTC disclosure: Many thanks to Bob's Red Mill for providing the cake mix and coconut for me to create this recipe, and Divine Dinner Party for providing the perfect illustration. Save
cookbook. Most gluten-free cake mixes do contain sugar, so you'll need to make your own batter from scratch if you're watching your sugar intake. If you are avoiding soy, you can substitute rice milk and rice milk powder in the frosting. Required FTC disclosure: Many thanks to Bob's Red Mill for providing the cake mix and coconut for me to create this recipe, and Divine Dinner Party for providing the perfect illustration. Save