Ingredients
- ½ cup unsalted butter, softened
- ½ cup coconut oil, room temperature
- ½ cup carob or cocoa powder
- ¼ cup pure maple syrup
- ¼ cup tapioca starch
- 2 teaspoons pure vanilla extract
Instructions
- In a large bowl using a hand mixer, a stand mixer would work too, beat butter and coconut oil until combined and fluffy.
- Slowly add carob or cocoa, followed by maple syrup, tapioca, and vanilla.
- If the frosting is too thick, slowly beat in almond milk until it is spreadable.
- Do not refrigerate before assembling the cake – it will get too hard.
