|Nutritional Guidelines (per serving)|
|Servings: 8 to 12|
|Amount per serving|
|% Daily Value*|
|Total Fat 5g||6%|
|Saturated Fat 1g||4%|
|Total Carbohydrate 21g||8%|
|Dietary Fiber 1g||4%|
|Total Sugars 18g|
|Vitamin C 0mg||0%|
|*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.|
Chocoholics rejoice with this sweet and scrumptious vegan frosting chocolate recipe that will satisfy any chocolate craving without a drop of dairy.
The traditional chocolate frosting is made with sugar, fat (usually butter), and a little flavor but this vegan frosting version exchanges the butter for a dairy-free alternative like soy margarine.
The frosting is used to give a contrasting taste and texture to vegan cookies, dairy-free cakes, and dairy-free cupcakes. Of course, it's also a beautiful decoration to make sweets look prettier.
This recipe can be doubled or tripled for parties and get-togethers when the time is of the essence.
2 cups confectioners' sugar (organic)
3/4 cup cocoa powder
2 ounces soy margarine (softened)
1/4 cup unsweetened almond milk (or unsweetened soy milk)
1/2 teaspoon vanilla
Gather the ingredients.
In a medium-large mixing bowl, sift the confectioners' sugar and cocoa together, then add the softened margarine, almond milk, and vanilla and beat with an electric hand mixer, about 30 seconds to 1 minute.
Refrigerate and spread just before serving on fully-cooled cookies, cakes or cupcakes.
- When preparing dairy-free frostings, you can use a "stick" variety of dairy-free soy margarine instead of a "tub" variety.
- You can use vegan butter with a cocoa butter base, which lends itself to a texture that more closely resembles traditional frosting. If you use a vegan butter with a coconut oil base, you'll find the frosting "melts" much more readily and may need to be refrigerated prior to use to firm up.
- To give a lighter flavor, you can use whipped vegan butter alternatives.
- There are a variety of butter substitutes available on the market.
- If you avoid soy, you can use any other non-dairy milk, including almond milk, cashew milk, or rice milk in this recipe, but be sure to go unsweetened or the balance of flavors will be lost.
- Other non-dairy milk such as hazelnut milk or coconut milk might change the flavor of the frosting, but they are still perfect substitutes for soy milk.
- If you've been using a plastic storage bag with icing tips to decorate with frosting, you know how hard it can be to control your designs. Consider upgrading your pastry bag with a silicone piping bag instead. There are a variety of choices that allow you to pipe evenly, some are squeezable and others even have screw-on nozzles so you don't get any surprises while decorating.
- For more vanilla flavor, increase the vanilla extract to 1 teaspoon.
- Add 1/2 teaspoon of almond flavoring along with the 1/2 teaspoon of vanilla.
What Is the Best Cocoa To Use In Chocolate Frosting?
While Dutch process cocoa and natural cocoa don't work the same in a baked recipe, they are both good options for frosting. Dutch-processed cocoa powder is mild. and darker in color. Natural cocoa (e.g., Hersheys) is lighter and more acidic.