Vegan Chocolate Frosting
This excellent vegan recipe was adapted from www.makingthymeforhealth.com. I like that it stays soft, instead of hardening like the usual ganache. I doubled the amount, and tinkered with the proportions until I got the perfect texture for the filling and top of my favorite Pumpkin Honey Cake.
1 cup smooth almond butter
¾ cup cocoa powder (or more as required)
6 tablespoon pure maple syrup or agave syrup
½ cup icing sugar to taste (if needed to make sweet enough and/or to make the mixture stiffer)
½ tsp ground cinnamon
Generous pinch of salt
4 oz tablespoons non-dairy milk, or a bit more until you get the texture you like
Optional: 1 fl oz coffee liqueur
1. In a microwave or in a bowl over a pan of boiling water, warm the almond butter until it is easy to stir. Transfer to a medium-sized mixing bowl.
2. Measure and sift the cocoa powder and icing sugar. Add to the almond butter, with the maple syrup, cinnamon, and salt. Using an electric hand mixer, beat until perfectly smooth. Add the coffee liqueur (if desired) and right amount of plant milk to get the texture you prefer.
3. Spread over your cooled cakes or cupcakes right away, or store in a sealed container in the fridge for up to three days.