Chocolate Date Frosting & Book Signing

Once in a while it hits me... the craving for a slice of chocolate cake =) I've always been crazy for chocolate cake. And believe it or not, I think the cakes I make now (that I'm gluten-free) are even better than the ones I use to eat many years ago.

This cake recipe isn't new. I have three chocolate cake options for you: My original chocolate cake, which you can find here (and in my first cookbook), my grain-free chocolate cake, or my vegan fudge cake. The latter two are in my second cookbook, Grain-Free Baked Goods & Desserts.

What is new is this decadent frosting. As it usually goes, I was standing in my kitchen when the idea popped into my head: Chocolate date frosting. Oh yeah. It's out of this world. =)

So I'm about to give you this recipe now, but first there is something I want to ask you: Would you like to try a slice of this cake and frosting, made by yours truly?

This Saturday, January 8th, at 1:00 I'll be at Red Frog Coffee for the opening of my art show and signing cookbooks. I would love to meet you! I'll be the one with the chocolate cake =)

Also, I can't make any promises, but I've invited a couple of my other gluten-free blogger friends to come out and say "hi." I'm not going to say who, but they are some uber-talented ladies =)

I hope those of you who are close can come out, and if you have my cookbook(s) already, bring them for me to sign! I'll also have some available for sale if you don't.

Chocolate Date Frosting:

Add to food processor:

1.5 cup pitted dates (soaked overnight if they are dry)

3/4 cup plain cashews

Begin to puree. While pureeing gradually add:

1.5 cup coconut milk

Puree till creamy and smooth.

Add:

1/8 tsp sea salt

1 tsp vanilla extract

1.5 tbsp tapioca flour

1/3 cup coconut oil, liquified

1/2 cup cocoa powder

Puree till creamy and smooth.

Taste, and add more cocoa if necessary.

Freeze for about half an hour or refrigerate till cool.

Makes enough for one single layer cake. Double for a layered cake.

♥, Kelly