Ingredients & Supplies
Yield: 3 cups of frosting, enough for one 9" double layer cake or 15-18 cupcakes.
1 Cup Solid Coconut Oil (Not Melted)
1/2 Cup Honey
1/2 Cup Raw Cacao Powder or Cocoa Powder
1 tsp Espresso Powder*
1/4 tsp Cream of Tartar
PREPARATION NOTE: *Baker’s Espresso Powder is premium-quality dark, concentrated, finely ground instant coffee. Ground Espresso beans will not work – use more cocoa powder if you don’t have espresso powder.
1. Combine ingredients using a stand or hand mixer on low until cocoa powder is incorporated.
2. Then Mix on high for 1-2 minutes, or until frosting is smooth.
3. Frost chilled cake or cupcakes and serve immediately, or keep chilled in the fridge or freezer.
Check out the full tutorial by G-Free Foodie here: