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–+ servings
Smooth Full GAPS cocoa cake frosting with a broad satin spatula sweep

Smooth Cocoa Cake Frosting for Full GAPS

A four-ingredient later-Full-GAPS cocoa cake frosting whisked until smooth and spread over a completely cooled dessert.
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Servings: 1 batch
Course: Dessert, Frosting
Cuisine: American, GAPS
Ingredients Equipment Method Notes

Ingredients
  

Smooth Cocoa Cake Frosting
  • 3 tablespoons natural non-hydrogenated coconut oil soft enough to whisk; not hot
  • 3 tablespoons raw honey
  • 1/3 cup pure organic cocoa powder level measure
  • 1/2 teaspoon homemade vanilla extract linked GAPS recipe

Equipment

  • Dry glass or ceramic mixing bowl
  • Stainless-steel whisk
  • Level measuring cups and spoons
  • Flexible scraper
  • Small offset spatula
  • Covered glass or ceramic container

Method
 

  1. Put all four measured ingredients in a dry glass or ceramic bowl. Begin whisking slowly, scraping the sides and bottom as the cocoa moistens.
    Measured cocoa coconut oil raw honey and homemade vanilla before whisking
  2. Continue whisking until the frosting is uniformly deep brown and smooth, with no dry cocoa pockets, amber honey streaks, pale oil pieces, or clear oil ring. Spread over a completely cooled Full GAPS dessert.
    Fully whisked smooth cocoa cake frosting with no dry pockets or honey streaks

Notes

  • The source supplies no portion yield or timing; one batch is a scaling base only.
  • Pure organic cocoa is occasional on later Full GAPS after digestive symptoms are gone.
  • Do not add water, milk, cream, gelatin, commercial chocolate, or another sweetener.
  • At 2x use 6 tablespoons each coconut oil and raw honey, 2/3 cup cocoa and 1 teaspoon homemade vanilla.

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