Best Vegan Chocolate Icing 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 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
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
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
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