While I believe wholeheartedly in my son enjoying a healthy diet, I also want him to grow up with the good old-fashioned baking I grew up with, thanks to the countless hours my Mum and Nanna spent in the kitchen.
After trying this recipe, I know this will be the recipe I'll use for Kieran's third birthday cake. It's jam packed with wonderfulness, and he was definitely in agreement when his chubby little cheeks were smudged with chocolate icing earlier today.
1/2 cup cocoa
1 cup organic white sugar
1/2 tsp. of salt
2 tsp. baking soda
3/4 tsp xanthan gum (I used Bob's Red Mill)
5 tbs. rice vinegar
1 tsp. pure vanilla extract
1 cup water
1 1/2 cups gluten free flour (I used Bob's Red Mill All Purpose Baking Flour)
In a large bowl, use an electric mixer to cream together the powdered sugar and vegan butter. Add non-dairy milk, cocoa powder and vanilla. Continue to mix until smooth texture is achieved.
Now for the icing....
2 cups organic powdered sugar
1/4 cup (1/2 stick) vegan butter, softened
1/4 cup plain unsweetened non-dairy milk (I used soy)
3/4 cup unsweetened pure cocoa powder
1/2 tsp. pure vanilla extract
In a large mixing bowl, using an electric hand mixer, cream together the powdered sugar with the vegan butter until mixture is tick and well combined. Add the non-dairy milk, cocoa powder, vanilla. Continue to mix until smooth.