Today, we got a request to start baking gluten-free cakes. Since our muffins already have a cake-like consistency, it wasn’t too difficult to come up with a chocolate cake recipe. In keeping true to muffin physics tradition, everything we make gets its start in form of a muffin (yes, even our early bread prototypes were baked in muffin cups). Below is a photo of our yummy chocolate cake:

I’m a bit stumped on what to use as a frosting that is dairy-free and soy-free though. Any suggestions?