CARAMEL CAROB FROSTING
Cake without Frosting?
We posted cake and cupcakes and made a delicious vegan frosting that paired so nicely, it almost stole the show. Ok, so it totally stole the show. It was rich, thick, creamy, full of chocolatey, caramel flavours and so smooth it melts in your mouth.
This is a recipe that I have been going to as a vegan chocolate frosting for years. It’s stable, stores well in the fridge and is easy to work with, pipes through a piping bag and tastes great!
Carob is a legume, a relative to lentils, beans, peas, etc. It tastes similar to cocoa powder, but is naturally sweeter. Between the caramel sauce and the maple syrup, we found the perfect added sweetness to compliment but not overpower the flavours.
The vegan caramel sauce we used is our own recipe! It only took me a few minutes to make while the cake baked.
Cool the caramel sauce slightly before adding it to frosting; then, make sure the frosting is cool before piping it. If it is too warm, it will slide off your cake!
Caramel Carob Frosting
- 2 medium avocado, ripe
- 3 tbsp coconut oil, virgin
- 5 tbsp maple syrup
- ¼ cup carob powder
- 2 tbsp water, hot
- 2 tbsp vegan caramel sauce, see our recipe
- Peel and quarter avocado, add to blender
- Add rest of ingredients to blender
- Blend until smooth
- Cool in fridge if too hot to pipe or spread without frosting melting off the cupcakes