If you're craving a chocolate cake that's a bit lower in sugar and has delicious coffee flavors, then make this Gluten Free Mocha Chocolate Cake (it's vegan too!)Makes @ 1 ½ cups, moderately frosts a 2 layer cake. Makes about 12 servings, 2 Tablespoons each Vegan, gluten free; Free of: dairy, eggs, yeast, soy, corn, white sugar
Make your powdered sugar: in a blender or magic bullet, place the raw sugar, Truvia, arrowroot starch, instant coffee, and cocoa powder, and pulse until a fine powder forms. Set aside.
In a medium bowl, beat the palm shortening or coconut oil until creamy. Add in the the powdered sugar and beat until incorporated. Add vanilla, and beat again until creamy. Use to frost a cake. Store in the fridge.
* You can replace some of the palm oil with SunButter or other nut/seed butter for a "Peanut Butter" flavor frosting.