Vegan Frosting Recipes

Steps:

• Food Processor Instructions:.
• Pulse the margarine in a food processor, scraping down the sides as needed.
• Add the soymilk and vanilla extract and pulse a few more times. Do not worry if it's not totally blended yet.
• Add the powdered sugar in three or so portions. Add one third and blend. Add another third and blend. Add the last bit and whirl it until fully incorporated and the frosting is smooth and fluffy.
• Add vanilla extract and whirl it around another few seconds.
• Spread on cakes, cupcakes, cookies, ritz crackers, whatever suits your fancy!
• Mixer Instructions, more or less as posted on the Post Punk Kitchen website:.
• Melt the margarine. I put it in a small bowl and microwave it, then use a plastic spatula to get it all out into the metal bowl.
• Add powdered sugar and soymilk, then beat on medium for about a minute, or until it's a good consistency for spreading.
• Stir in extracts and frost away!
• ALSO suggested:
• The original recipe is for chocolate frosting - add 2/3 cup cocoa powder before adding sugar in either form of preparation, and add 1 1/2 tsp almond extract with the vanilla.
• This would also be lovely with a little citrus zest - add orange or lemon zest with the extracts.

Steps:

• Preheat the oven to 350 degrees F. Line a 12-cup muffin tin with paper liners and spray the liners with nonstick cooking spray.
• For the cake: Whisk together the flour, granulated sugar, baking powder, baking soda and salt in a medium bowl. Whisk together the almond milk, brown sugar, oil and vanilla in another medium bowl. Add the almond milk mixture to the flour mixture and gently fold until just combined (it's OK if there are lumps). Divide the batter evenly among the prepared liners.
• Bake the cupcakes until they are golden brown and bounce back when pressed and a toothpick inserted in the center comes out clean, 20 to 22 minutes. Let cool in the pan for a few minutes, then transfer to a rack to cool completely.
• For the frosting: Beat the margarine on medium-high in the bowl of a stand mixer fitted with a paddle attachment (or in a large bowl if using a hand mixer) until smooth, about 1 minute. Add the confectioners' sugar, almond milk and vanilla and beat on low until the frosting comes together and is smooth, about 1 minute.
• Frost and decorate the cupcakes as desired.

Steps:

• In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
• With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
• Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.

Steps:

• Set your oven to 180C Normal or 200C Fan. Prep 2 9 or 10 inch Cake tins with Baking Paper.
• In a bowl, grate your carrot and combine with the sugar. Mix. (Mix 1)
• Add the Oil, Plant-Based Milk and Vanilla Essence. Mix again. (Mix 1)
• In a separate bowl. Sieve your flour, then add in Baking Powder, Salt, the Nuts and your Spices. (Mix 2)
• Fold your dry mixture into the wet mixture until thoroughly combined.
• Separate into the pans. Drop your tins from a very small height to release any extra air bubbles.
• Cook for 25-30 minutes or until a toothpick comes out clean.
• Once cooked, cool for 1 hour at room temperature.
• For the cream cheese frosting, Sieve your icing sugar into a bowl and wish together with the other ingredients. It should be thick and hold it's shape when ready.
• Add more icing sugar if too thin or a little coconut oil. The icing is best placed in the fridge for an hour to harden slightly before layering on the cake.
• Serve immediately. Alternatively, keep in a cake tin at room temperate or in the fridge. Will keep for up to a week.

Steps:

• For the coffee: I just use a bit of instant and brew it about double or triple strength.
• For best results, pre-measure the ingredients. You can pour the vanilla in with the coffee.
• Place the vegan butter sub in a med-large mixing bowl; set hand mixer on low speed and beat till 'fluffy' (whippy is more like the right word here).
• Gradually add the powdered sugar, stopping the mixer to scrape down the sides of the bowl as needed. You can also begin to add dribbles of coffee as needed to moisten.
• Continue until it has reached your desired consistency; should be light and fluffy. Frost your cupcakes/cake/biscuits and enjoy!