Friday, June 13, 2008

Kid-Friendly Food Fridays - Chocolate Fudge Glaze!

Welcome back to Kid-Friendly Food Fridays! We started this weekly event to feature healthy, yummy, delicious, and quick recipes to make for kids! For more information on this weekly event, please visit the Kid Friendly Food Fridays Headquarters! We welcome you to submit recipes and ideas for this feature to gingerlemon_girl at yahoo dot com!

This is my favorite chocolate cake! I made it for the first time as our Easter dessert this year. It was a hit!! We've made the cake several times since and this weekend it will be joining us at the beach! It's easy, fast, and really delicious. It's also fabulously gluten and casein free!

I've been trying to use less dairy in my cooking and baking lately because:

1) I know I've got a lot of gluten free and casein free readers and bakers out there!!
2) I'm trying to lose weight and this happens more easily when cheese is off the menu!
3) I have a sneaking suspicion that dairy doesn't always agree with me, so we're experimenting with casein-free recipes!

A chocolate cake just isn't complete without chocolate icing. This simple EASY recipe for Chocolate Fudge Glaze is one great reason to fore-go the dairy. Coconut milk is used in this glaze/icing and it works beautifully. The "cream" of the coconut milk gives the glaze a beautiful silky appearance. There is no cooking involved in this recipe and your kids could whip this up in a heartbeat!

If you want a thicker frosting simply use more confectioners sugar until you get the consistency you desire. You can also add a couple of teaspoons of coconut oil for a more rich - "buttercream-like" frosting! Enjoy and have fun!

Chocolate Fudge Glaze
(Gluten Free, Casein Free)

2/3 cup coconut milk

2/3 cup baking cocoa
1 teaspoon vanilla
1-2 cups confectioners sugar (depending on thickness you desire!)

Optional Ingredients for a thicker/ "buttercream-like" frosting:
Additional confectioners sugar (about 1 cup)
1-2 teaspoons of coconut oil

Mix coconut milk and baking cocoa together. Add vanilla. Slowly add 1-2 cups of confectioners sugar until you reach the glaze consistency you desire. For a more rich, "buttercream-like" frosting, add 1-2 teaspoons of coconut oil and 1/2 cup - 1 cup of additional confectioners sugar until frosting is thick, rich, and smooth. Frost as desired on 12 cupcakes or my favorite chocolate cake!

Store leftover frosting in a tightly sealed glass jar in the refrigerator for up to one week.

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