Total cost: $7.50 , serves 8-10
Thanks to the Post Punk Kitchen, I baked their simple, yet classic cake in 2 layers and halved the almond extract.
The frosting had a mind of its own. I started out with the idea to make it without powdered sugar, loads of expensive earth balance or super-fattening palm oil shortening. I combined recipes from the PPK ganache and this chocolate torte filling recipe on the fly with tasty results. I prefer this frosting to most cake frostings because it’s not sickeningly sweet. I’ve never been a dessert person, I’ve never really enjoyed most cakes or cake frostings, but this I love. It is not your typical frosting, and it does have a nice, noticeable maple flavor.
My Crazy Frosting Recipe:
- 2 cups fresh avocado
- 1/3 cup nut milk, plus another 1/3 cup, divided
- 2/3 cup pure maple syrup (I used an artificial kind to save money – if you don’t want maple flavor, use agave nectar here.)
- 3 Tbs plus 3 Tbs sugar, divided (you can increase the sugar any time if it’s not sweet enough for you)
- 1 heaped Tbsp almond butter or peanut butter
- 1 Tbsp arrowroot powder
- 1/4 tsp salt
- 1 tsp pure vanilla extract
- 8 oz bag vegan semi-sweet chocolate chips
- 1/4 cup cocoa powder, sifted
1. Melt the chips with 1/3 cup nut milk and 3 Tbs sugar, let cool.
2. Add all other ingredients in food processor and process until smooth
3. Once avocado mixture is smooth with no chunks, pour into bowl and add melted chips mixture
4. Stir well, then cool in freezer for 20 minutes
5. Frost your cake!
I’d read conflicting reports of how long it might be ok to keep a fresh avocado frosting in the fridge. I”m going to leave it for 2-3 days, then it’s going in the freezer. Anyone happen to know if it keeps longer?