Vegan Chocolate Icing Recipes

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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



Vegan Chocolate Cupcakes with Vanilla Frosting image

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

1 ¾ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup vegan margarine
3 ½ cups confectioners' sugar
3 tablespoons vanilla soy milk, or as needed
½ teaspoon vanilla extract
colored sprinkles

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



Vegan Chocolate Frosting image

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.

1 cup chocolate chips (dagoba chocodrops)
1/2 cup grapeseed oil
2 tablespoons agave nectar
1 tablespoon vanilla extract
1 pinch celtic sea salt

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



Vegan Chocolate Icing image

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

1 cup white sugar
6 tablespoons cornstarch
4 tablespoons unsweetened cocoa powder
½ teaspoon salt
1 cup strongly brewed coffee
4 teaspoons vegetable oil
½ teaspoon vanilla extract
¼ teaspoon ground cinnamon

VEGAN CHOCOLATE CAKE WITH VEGAN ICING

I love chocolate and this easy dessert really is a winner with my family. Its really chocolaty and satisfies my sweet tooth. I made my cake in two 8" round cake tins, but you can use other tins as I've mentioned in the directions. If you use ground flax as your egg substitute mix 2 tbsp. ground flax seeds with 6 tbsp. water, that equals 2 eggs. Make sure you let this sit until the flax is like a gooey liquid. Beat it with a hand mixer to help it congeal.

Provided by Chef Joey Z.

Categories     Dessert

Time 50m

Yield 12 serving(s)

Number Of Ingredients 16



Vegan Chocolate Cake With Vegan Icing image

Steps:

  • PRE-PREPARATIONS:.
  • Preheat your oven to 350'F.
  • Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
  • You can use a tub pan. If you do, bake this for one hour.
  • You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
  • If you use 2 round 8" cake pans bake for 30-35 minutes.
  • Not all ovens are the same so cooking times may vary slightly.
  • After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
  • NOW FOR THE CAKE:.
  • Mix the dry ingredients in a bowl.
  • Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
  • Put the batter into your prepared pan(s) and bake according to the above directions:.
  • FOR THE CREAM CHEESE ICING:.
  • In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
  • Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
  • Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
  • Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
  • Cut yourself a big slice and enjoy with your favourite beverage.
  • Bon Appetit!

Nutrition Facts : Calories 530.2, Fat 12.8, SaturatedFat 5.9, Cholesterol 20.8, Sodium 543.4, Carbohydrate 103, Fiber 5.3, Sugar 70.6, Protein 8.1

3 cups flour (spelt)
2 cups sugar (natural)
2 teaspoons baking soda
1 cup cocoa powder
1 teaspoon sea salt
2 egg substitute (I used ground flax seed and water)
1 cup soymilk
3/4 cup light oil
2 teaspoons vanilla extract (I used maple)
1 cup boiling water
8 ounces cream cheese (sofened-I used Toffuti)
1/4 cup margarine (softened-I used earth balance)
1/2 teaspoon vanilla extract
1/8 teaspoon sea salt
3/4 cup cocoa
3 3/4 cups powdered sugar

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