Best 2 Vegan Chocolate Icing Recipes
Vegan chocolate icing is a delicious and versatile topping that can be used on a variety of desserts, from cakes and cupcakes to cookies and brownies. It's also a great way to add a touch of chocolatey goodness to your favorite ice cream or yogurt. With just a few simple ingredients, you can make a vegan chocolate icing that is rich, creamy, and full of flavor. In this article, we'll share our favorite recipe for vegan chocolate icing, along with some tips for making it perfect every time.
Let's cook with our recipes!
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 HALLOWEEN CHOCOLATE CUPCAKES WITH VEGAN MATCHA ICING
These moist and fluffy chocolate cupcakes are enhanced by the matcha icing that tops them. Matcha powder is aromatic with an earthy and slightly sweet flavor.
Provided by Sandra Garth
Categories Desserts Cakes Cupcake Recipes Holiday
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Preheat the oven to 350 degrees F (175 degrees C). Place liners into a 12-cup muffin tin.
- Combine flour, sugar, cocoa powder, baking powder, espresso powder, baking soda, and salt in a large bowl. Sift flour mixture into another bowl and sift again back to the first bowl. Add almond milk, oil, vinegar, and vanilla extract and beat using an electric mixer on medium speed until well combined. Fill each lined muffin cup 1/3 full of batter.
- Bake in the preheated oven until a toothpick inserted in the center of a cupcake comes out clean, 20 to 25 minutes.
- While cupcakes are baking, sift confectioners' sugar into a bowl and add matcha powder. Whisk together to blend. Add almond extract and vanilla extract and stir to combine. Mix in almond milk 1 teaspoon at a time using a whisk or spoon until icing reaches a good spreading consistency.
- Allow cupcakes to cool completely before icing, about 1 hour.
Nutrition Facts : Calories 362.7 calories, Carbohydrate 66.4 g, Fat 10.6 g, Fiber 2.5 g, Protein 3.7 g, SaturatedFat 1.2 g, Sodium 198.2 mg, Sugar 44.5 g
Tips:
- Use high-quality chocolate: The type of chocolate you use will have a big impact on the flavor of your icing. Look for a chocolate that is at least 70% cacao and has a smooth, rich flavor.
- Use a food processor or blender: A food processor or blender will help you to achieve a smooth, creamy icing. If you do not have one of these appliances, you can also use a whisk, but it will take a bit longer.
- Be patient: It takes time for the icing to thicken. Do not be tempted to add more powdered sugar or cornstarch before the icing has had a chance to set.
- Use the icing immediately: Vegan chocolate icing is best when used immediately. If you need to store it, you can keep it in the refrigerator for up to 2 days.
Conclusion:
Vegan chocolate icing is a delicious and versatile topping for cakes, cupcakes, and other desserts. It is easy to make and can be customized to your liking. With a few simple ingredients, you can create a rich, creamy icing that is perfect for any occasion. So next time you are looking for a delicious and easy-to-make icing, give this vegan chocolate icing a try.
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