Friday, January 7, 2011

The Creamiest Mocha Frosting with no gross after effect

This mocha cake is a huge accomplishment.  A dozen organic eggs and no fat or dairy (butter).  It tasted delicious and my dairy allergic son was able to eat it.  It was the creamiest/whipped  'mocha butter cream' I have ever had and I used no butter.  This is the 'parallel kitchen' after all.  With various healthy and tasty substitutions I think I made the best cake I ever made.  Even the guests who could have dairy in their diets agreed that this was better and it didn't bloat them either as the dairy protein casein does.






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5 comments:

  1. I will be posting key tips on substituting great ingredients to eliminate unhealthy aspects of diet. It is possible to put together a tasty meal without it leading to diabetes, heart attacks and high cholesterol and all sorts of immune disorders.....dropping dairy is a start.

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  2. One of the keys to making this frosting creamy was mixing spectrum shortening with soy butter. Spectrum is a healthy shortening (non hydrogenated) but I don't think it has a creamy enough consistency for a good frosting. Soy butter is salty...and that alone wouldn't taste right either. The two together really work (mixed in with some soy or So Delicious coconut milk).

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  3. I've been vegetarian for most of my life and am now almost vegan. I am always on the lookout for great new recipes. This frosting sounds pretty good and I will be trying it soon. I think almond milk would work too? Thanks! Kelly

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  4. Yes, almond milk could work (I used only about 1/4 cup of the in the frosting mix...which I will write up-it was 1 c spectrum, 1/2 c soy stick, about 6 cups of powder sugar along with 4-6 tbsp cocoa and about two moistened tbsp of instant coffee and 2 tsp. organic vanilla extract-again, I have to write this up properly). What I like about the new coconut milk by So Delicious Coconut milk is its creamy texture (a bit fattier than rice or almond milk) for frostings.

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