Vegan Chocolate Frosting Recipes
VEGAN CHOCOLATE FROSTING
This gluten-free, dairy-free, rich and creamy chocolate icing will fool all of the junk food junkies, dairy-lovers and gluten gluttons in your life -they won't have a clue that they're eating on your meal plan. Go ahead, see for yourself.
Provided by Elanas Pantry
Categories Dessert
Time 20m
Yield 1 batch, 18 serving(s)
Number Of Ingredients 5
Steps:
- In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
- Stir in agave, vanilla and salt.
- Place frosting in freezer for 15 minutes to cool.
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
- Frost over cake, cupcakes or between cookies.
VEGAN CHOCOLATE ICING
Rich, sweet, and chocolaty! Use this vegan icing to smother cakes and cookies, or even dip strawberries! The finished product will be smooth like a glaze, but thicker and creamier. It's fluid yet malleable. Top with pomegranate seeds for Valentine's day! Enjoy!
Provided by Jane Dough
Categories Desserts Frostings and Icings Chocolate
Time 1h15m
Yield 12
Number Of Ingredients 8
Steps:
- Mix sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk in coffee. Heat over medium heat, stirring frequently, until thick and starting to boil. Boil for 2 minutes. Avoid overcooking or the glaze will become tacky.
- Remove from heat and stir in oil, vanilla extract, and cinnamon. Refrigerate until cool, about 1 hour.
Nutrition Facts : Calories 98.1 calories, Carbohydrate 21.4 g, Fat 1.8 g, Fiber 0.7 g, Protein 0.4 g, SaturatedFat 0.4 g, Sodium 98 mg, Sugar 16.7 g
VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING
These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.
Provided by Francesca
Categories Desserts Cakes Cupcake Recipes Chocolate
Time 1h15m
Yield 15
Number Of Ingredients 14
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
- Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
- Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
- Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
- Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.
Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g
VEGAN CHOCOLATE CAKE WITH FROSTING
Make and share this Vegan Chocolate Cake with Frosting recipe from Food.com.
Provided by Smileyfroggy
Categories Dessert
Time 1h
Yield 10-20 serving(s)
Number Of Ingredients 17
Steps:
- Mix cake ingredients and bake at 350 degrees for 40 minutes.
- FROSTING: Mix sugar and cocoa powder in saucepan.
- Stir in soy milk, oil, salt, and margarine.
- Heat to boiling and let boil for 3 minutes, stirring occasionally.
- Let cool, then add vanilla and powdered sugar until desired consistency is achieved.
Nutrition Facts : Calories 529, Fat 18.9, SaturatedFat 2.8, Sodium 505.7, Carbohydrate 88.2, Fiber 2.8, Sugar 56.3, Protein 5.1
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- Place a mesh strainer on top of a medium-sized mixing bowl. Add the powdered sugar and cocoa powder into the strainer and sift together. Set aside.
- Add the softened vegan butter to the bowl of a Stand Mixer (or use a large Stainless Steel Bowl with a Hand Mixer). Beat on medium speed until fluffy and pale for 2-4 minutes.
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