Who would guess that this super-rich and thick chocolate frosting is vegan? Frost over our favorite easy Vegan Chocolate Cake—or simply eat it with a spoon.

　　

Ingredients

makes 1 1/4 cups

　　6 ounces dark chocolate chips (73% cacao) (about 1 heaping cup)

　　1/2 cup Spectrum all-vegetable shortening

　　1/4 cup agave nectar

　　1 tablespoon vanilla extract

　　2 tablespoons water

　　Pinch of sea salt

　　

Step 1

In a medium saucepan over very low heat, melt the chocolate until smooth. Allow the pan to stand on the counter for 5 to 10 minutes to cool the chocolate to room temperature.

　　

Step 2

Blend in the shortening with a handheld mixer, then blend in the agave nectar, vanilla extract, water, and salt until smooth. Place the saucepan in the refrigerator for 3 to 8 minutes, until the frosting becomes spreadable.

　　

Step 3

If the frosting becomes too stiff to work with, reheat the pan ever so briefly over very low heat and stir until the frosting is softened. If the frosting is too runny, place it back in the refrigerator until it firms up.

　　

Step 4

Use immediately or store in a glass Mason jar in the refrigerator for up to 3 days.

　　Reprinted with permission from Gluten-Free Cupcakes: 50 Irresistible Recipes Made with Almond and Coconut Flour. Copyright © 2011 by Elana Amsterdam, Celestial Arts, an imprint of Ten Speed Press, a division of the Crown Publishing Group, Berkeley, CA. Photo Credit: Annabelle Breakey.ELANA AMSTERDAM is the popular food blogger of Elana's Pantry, where she has written about gluten-free cooking since 2006, and is also the author of The Gluten-Free Almond Flour Cookbook. When she and her son were both diagnosed with celiac disease, she was inspired to develop gluten-free recipes that everyone can enjoy. Her writing has appeared in publications including the Denver Post, Shape Magazine, the Boulder Daily Camera, Delicious Living, Delight Magazine, and Elephant. Elana lives with her family in Boulder, Colorado, and is available for interviews. Visit www.elanaspantry.com.