LIGHT AND RICH
The last time I tried making frosting was for my Classic Chocolate Cake. Made of dates, it was too thick and sticky. I promised you I would come up with something better ... and here it is!
Today I made a chocolate and coffee icing. It’s vegan because it is made of margarine. Lets talk about margarine. Margarine is an easy and affordable substitute to butter however it is not a healthy substitute. If you are lucky and have access, Earthy Balance is a popular vegan butter, otherwise making your own vegan butter is possible.
I also used an organic cocoa powder from Mundo Acroíris, and leftover coffee grinds a friend gave us from Turkey. This icing is light, easy to spread and complements any chocolate or vanilla cake well – or in this case, sobaos pasiegos! I surprisingly had a lot of fun decorating sobaos with my chocolate and coffee icing.
Sobao pasiegos is a buttery sponge cake from the valleys of Pas and Miera in Cantabria, a province in the north of Spain. We were in Cantabria in August and Pepe ate sobaos every morning with a cup of coffee. The area is incredibly picturesque and the food is to die for – see!
The sobaos I used with my chocolate and coffee icing are from a family company called El Andral. If you want authentic and traditional Spanish desserts, El Andral makes them! Their sobaos are made in the valley of Pas and available exclusively in Spain. Unfortunately their products are not vegan, but I hope they will consider using margarine or vegan butter in the future.
VEGAN CHOCOLATE AND COFFEE ICING
Total time: 5 minutes
Makes: 200 grams
- 100 grams margarine or vegan butter, room temperature
- 100 grams icing sugar
- 1 teaspoon coffee grinds
- 1 teaspoon cocoa powder
In a small bowl, mix the margarine and icing sugar until well blended. Add the coffee grinds and chocolate.