Favorite Chocolate Frosting

2 3/4 c. powdered sugar
5 T. cocoa powder
6 T. butter, softened
5 T. coffee creamer
1 t. vanilla

Sift sugar and cocoa together, set aside

In a large bowl, cream butter until smooth, then gradually beat in sugar mixture alternately with creamer. Blend in vanilla. Beat until light and fluffy. Add more creamer or sugar to adjust consistency if needed.

adapted from: Allrecipes

Gluten Free Waffles

1/4 cup melted refined coconut oil or canola oil, plus more for oiling the waffle iron (or use gluten-free, vegan nonstick spray)
1 1/2 cups Bob’s Red Mill All-Purpose Gluten-Free Baking Flour
1 cup brown rice flour
2 teaspoons baking powder
1 teaspoon baking soda
1 teaspoon salt
3/4 teaspoon xanthan gum
2 1/2 cups rice milk
3 tablespoons agave nectar
1 tablespoon vanilla extract
Agave Maple Syrup (page 38)

For Chocolate-Chip Waffles
1 cup vegan gluten-free chocolate chips
1/2 cup vegan powdered sugar, for dusting

Preheat a waffle maker according to the manufacturer’s instructions. Brush the iron with oil, or spray with gluten-free, vegan nonstick spray.
In a medium bowl, whisk together the flours, baking powder, baking soda, salt, and xanthan gum. Add the rice milk, 1/4 cup coconut oil, agave nectar, and vanilla (and chocolate chips, if desired) and stir with a rubber spatula until combined.
Pour 1/3 to 1/2 cup of batter onto the waffle griddle and bake to desired doneness (or according to the manufacturer’s instructions). Remove the waffle from the griddle and serve with the Agave Maple Syrup (and with a dusting of powdered sugar for chocolate-chip waffles). Repeat with the remaining batter.

from: Epicurious