1/4 cup plus 1 tablespoon maple syrup, brown rice syrup or agave nectar or a combo
1/4 cup organic cocoa powder
2 tablespoons almond or soy milk to thin frosting (add 1 tablespoon at a time)
Beat all ingredietns using an electric mixer until creamy.
Before it firms up it is very wet
Keep flat
Chocolate Peanut Butter Cake Glaze.
1/2 cup extra virgin Coconut Oil (melted if hard) 1/2 cup brown rice syrup 1/2 cup cocoa powder 1/2 scoop vanilla protein powder 2 tablespoons coconut milk or almond milk 2 tablespoons natural peanut butter
Whisk all ingredients together until smooth. Make sure cake is cooled before frosting it. Refrigerate cake once frosted.