Agave Sweetened Chocolate Frosting Recipes

Steps:

• Combine the coconut milk, agave nectar, rice- or soy-milk powder, cocoa powder, and vanilla in the bowl of a food processor and blend on medium speed for 1 minute. While the processor is running, gradually add 1/2 cup of the coconut oil and 1/2 tablespoon of the lemon juice and blend until thoroughly incorporated. Add the remaining 1/4 cup coconut oil and 1/2 tablespoon lemon juice and process for 1 minute more. The glaze can be stored, covered tightly, at room temperature for up to 4 days.

Steps:

• Preheat the oven to 325°F. Lightly grease three 12-cup mini-muffin tins with oil.
• In a medium bowl, whisk together the flours, potato starch, arrowroot, cocoa powder, baking powder, baking soda, xanthan gum, and salt. Add the 1/2 cup oil and the agave nectar, applesauce, vanilla, and hot water to the dry ingredients and stir until the batter is smooth.
• Using a melon baller, scoop the batter into each prepared mini-muffin cup. Bake the brownies on the center rack for 9 minutes, rotating the tins 180 degrees after 5 minutes. (For a more fudgy-tasting cake, bake for only 8 minutes total.) The finished brownies will have firm edges with a soft center, and a toothpick inserted in the center will come out clean.
• Let the brownies stand in the tins for 20 minutes, or until completely cool. While they are still in the tins, press your thumb into the center of each and fill the depression with 1 teaspoon chocolate sauce. To maintain freshness, leave the brownies in the muffin tins until ready to serve. Cover with plastic wrap and store at room temperature for up to 3 days.

Steps:

• Preheat oven to 350 degrees. Grease two 8-inch round cake pans. Cover the bottoms with a piece of parchment paper cut to fit, then grease again and dust with cocoa powder. In the bowl of an electric mixer, whisk together oat and barley flours, cocoa powder, baking soda, baking powder, and salt. Add egg replacer, rice milk, canola oil, maple syrup, vanilla extract, and warm water, and beat on medium-low about 3 minutes until smooth, scraping down sides of bowl as necessary. Pour even amounts of batter in the two pans, smooth surface, and bake in center of oven about 45 minutes, or until cake is beginning to pull away from sides of pan and a skewer inserted into the center of the cake comes out clean. Cool the pans on a wire rack about 30 minutes. To remove the cakes, cover each pan (one at a time) with a large plate, flip over, and tap the bottom to release the cake. Peel off the parchment paper and flip back onto wire rack right-side-up. Cool the cakes completely before adding frosting. To make the frosting, melt the chocolate and vegetable shortening in a heavy saucepan over very low heat, stirring constantly. Be careful, chocolate burns easily. Once melted, remove from heat. Combine melted chocolate mixture and the remaining ingredients in the bowl of an electric mixer. Beat on medium speed about 15 minutes until cooled and smooth.

Steps:

• Melt the chocolate and vegetable shortening in a heavy saucepan over very low heat, stirring constantly. Be careful, chocolate burns easily. Once melted, remove from heat. Combine melted chocolate mixture and remaining ingredients in the bowl of an electric mixer. Beat on medium speed about 15 minutes until cooled and smooth.