A few tweaks on Dark Chocolate Ganache Frosting make an equally luscious vegan version. Double this recipe if you want to fill as well as frost a cake (you'll have some left over).
Recipe information
Yield
Makes about 2 cups
Ingredients
8 ounces unsweetened chocolate, chopped
1 cup light agave nectar
3/4 cup nondairy creamer
1 tablespoon non-hydrogenated butter substitute
1 tablespoon vanilla extract
Preparation
Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright Ā© 2008 by Ania Catalano; photography Ā© 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
