Raw Coconut Oil Frosting

The saying “everything is bigger in Texas” also applies to our food. As a proud Texas girl, my sweet tooth is just as big as the Friendship State itself. So when my metabolism decided it wasn’t going to play fair anymore and the food I ate actually started showing up on the scale, I knew I had to find a way around my cravings. Lately, my boyfriend and I have overhauled our diets, or at least tried our best to, so anytime I can find a healthy alternative to some of our favorite dishes, I’m on board.

Luckily, Pinterest fuels most of my recipe creations, like this Raw Frosting or Glaze (depending on your skill with an electric beater) I found from The Cupcake Project. But what good is frosting if you don’t have a cake? So as an added bonus, enjoy my semi-homemade vegan cake as well! To make it vegan friendly, I used 1/4 cup applesauce for every large egg needed in the cake mix. If you do buy a box mix, read the labels, some mixes do have dairy or egg byproducts in them – something to keep in mind for your vegan pals.

The finished cake and raw glaze.

Here’s what you’ll need for the cake:
Kelapo Non-Stick Spray
1 box cake mix (I used a coconut cake mix, because why not!)
3/4 cup unsweetened apple sauce
1/3 cup Kelapo Coconut Oil
1 1/3 cup water

For the raw frosting or glaze
1 cup Kelapo Coconut Oil
1/4 agave nectar
Rind from 1 lemon
1/4 cup lemon juice
1/2 tsp peppermint extract (optional)

Everything you need for this yummy dessert!

  1. Spray pan with Kelapo Non-Stick Spray
  2. Bake cake according to instructions *my cake’s edges browned quickly, so set your timer for the lowest suggested point and check on it
  3. Once baked, let cake cool
  4. Meantime, make the frosting by beating the coconut oil (I used a whisk, but an electric beater will help it become thicker)
  5. Stir in nectar
  6. Once mixed, add in lemon rind, lemon juice, and extract
  7. After cake is fully cooked (something I didn’t do) spread frosting on cake

 If you are impatient like me and spread the icing on a still warm cake, it won’t ruin the recipe  it just makes it more like a sponge cake with a glaze. Trust me, it’s still super delicious and no one can tell it is vegan! Now that I’ve made my first batch, I’m ready to start experimenting with the frosting flavors and consistency. Let me know your own creative variation on this creation. From the Kelapo kitchen to yours, make it your own.

-Michelle

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