This recipe is from Erin McKenna's vegan New York cupcake bakery - Babycakes.. It's one of the best gluten-free, dairy-free, and mostly sugar-free dessert cook-books around. Seriously. If you want to bake the most luscious cakes and pastries that are also healthy - buy her book!
Soy-Supreme Coco-Crème (Vegan & Sugarless) Frosting:
(Frosting needs to be made at least 6 hours ahead)
3/4 cup unsweetened soy milk
1/3 cup dry soy milk powder
1 tablespoon coconut flour
4 tablespoons agave nectar
1/2 tablespoon pure vanilla extract
3/4 cups coconut oil, melted
1 tablespoon lemon juice
In a blender, combine soy milk, soy-milk powder, coconut flour, agave nectar and vanilla and blend until smooth and combined. With the blender running, slowly drizzle the melted coconut oil and lemon juice until they are completely absorbed and the mix is smooth.
Pour into a container and refrigerate for at least 6 hours until firm. Can be made up to 5 days in advance.
Apply to cake with a palate knife or piping bag and refrigerate cake until serving.