Chocolate cake icing

This is an updated version of this icing recipe. I've found a version that works much better. I'm sure it'll continue to be a work in progress.

1 cup powdered sugar (if corn's an issue, make your own or buy corn-free)
1 tbsp carob powder (cocoa is fine)
1 tbsp organic Spectrum shortening
2 Ener-G egg subs (3 tbsp powder, 4 tbsp water)

Mix the sugar and carob well. Make the egg sub and let sit 2 minutes. Add all ingredients in bowl and blend with a mixer. Spread on cake!

And, just to be thorough, here's the old recipe version below:

This is a simple icing recipe. It's quick, easy and reliable.

And, there's no soy, dairy, gluten, tofu, shortening, margarine, etc. Just basic icing.

In the end, the icing is more of a liquid but after a few hours, turns into more of a harder icing shell -- not quite as hard as a candy shell, but just more solid.

4 tbsp powdered sugar (I use Miss Robens corn starch-free)
2 tbsp carob powder
2 tbsp tapioca starch
1 tsp canola oil

Mix the dry ingredients well. Add the oil and stir well.

Add water 1 tbsp at a time until reaching a smooth, but not runny, consistency. If it's too runny, add tapioca starch. Too thick, add a little water. This is about enough to coat (1) 8x8 cake.


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