I suggested banana cake for breakfast the other morning, intending to make My Favorite Banana Bread in a round pan and call it “cake.” My daughter promptly informed me that what makes it cake is the frosting! I had to agree that cakes are truly cakier with frosting. So I let her whip up a batch of this wonderful fudgy frosting (that I’d put together to cover my Chocolate Birthday Cake) and the kids were very happy with their breakfast!
Midnight Chocolate Frosting
1 c coconut oil, melted
⅔ cocoa powder (53 g)
2 T honey (42 g)
1 T vanilla extract
- Stir together all ingredients
- Chill until set, but not hard (20-30 min in the fridge)
- Beat with electric mixer until fluffy
Yield about 2 c frosting (just right to frost one layer or 12 cupcakes)
This is a truly dark, bittersweet chocolate flavor. If you’re looking for something a bit sweeter, I have found it works well with 3 T honey. If you want something even sweeter, I recommend Elana’s Paleo Chocolate Frosting recipe which uses melted chocolate chunks.
Variation: This also makes a great chocolate peppermint frosting. Simply replace the vanilla with 1 t peppermint extract.
What’s your favorite way to eat chocolate frosting?
The Hyphenated Kitchen 
You know how much carbs this recipe has? Looks great!
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There may be some variation depending on what brands you use and whether you measure based on volume or weight, but based on my brands and measurements, the whole recipe has about 65 total carbohydrate grams and 16 grams dietary fiber or 49 grams “net” carbs (total minus fiber).
There are a number of sites that allow you to enter recipe information to get nutrition facts. The one I find most user-friendly is http://www.caloriecount.com/cc/recipe_analysis.php.
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Thank you!
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