Vegan Raspberry Glaze Recipes

KAREN'S RASPBERRY GLAZE FOR CAKES - VEGAN

Karen's Raspberry Glaze For Cakes - Vegan image

An easy glaze that packs enourmous flavor and a gorgeous color! Easily doubled.

Provided by Karen Sheer a zest for life

Time 10m

Number Of Ingredients 5

Ingredients

1 tablespoon coconut oil (softened, room temperature; organic)
1/2 cup confectioner's sugar
2 teaspoons vegan milk
2 drops pure almond extract
2 tablespoons freeze dried raspberries (crushed (see method))

Steps:

Add the soft coconut oil to a 2 cup bowl. Sift confectionary sugar over and stir with a wire whisk until very smooth. Add milk and almond extract, beat smooth.
Crush the freeze dried raspberries fine: tear a 1 foot piece of waxed paper. Lay on your work surface, add raspberries and fold over to enclose. Run a rolling pin over back and forth until the raspberries are crushed fine.Add this to the bowl and mix in well until you have a pretty pink color. Use immediately.(Add a dropful of milk if too thick; confectionary sugar if seems thin.)

Nutrition Facts : Calories 17 kcal, Carbohydrate 8 g, Protein 1 g, Fat 2 g, SaturatedFat 2 g, Sodium 2 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

VEGAN CHOCOLATE-RASPBERRY CAKE WITH DARK CHOCOLATE GANACHE

Vegan Chocolate-Raspberry Cake with Dark Chocolate Ganache image

This simple one-bowl vegan chocolate cake, topped with a raspberry glaze and a dark chocolate ganache is perfect with ice cream and fresh raspberries.

Provided by toastyfrenchy

Categories Desserts Frostings and Icings Chocolate

Time 2h5m

Yield 12

Number Of Ingredients 15

Ingredients

2 ½ cups all-purpose flour
1 ½ cups white sugar
½ cup unsweetened cocoa powder, sifted
2 teaspoons baking powder
½ teaspoon baking soda
½ teaspoon salt
2 cups soy milk
½ cup canola oil
1 teaspoon white vinegar
1 teaspoon vanilla extract
½ cup seedless raspberry jam
1 tablespoon water
½ cup non-dairy dark chocolate chips
¼ cup soy milk
½ teaspoon instant coffee granules

Steps:

Preheat the oven to 350 degrees F (175 degrees C). Oil and flour a fluted tube pan (such as Bundt®).
Combine flour, sugar, cocoa powder, baking powder, baking soda, and salt in a large bowl. Add 2 cups soy milk, oil, vinegar, and vanilla extract and stir until just combined. Pour batter evenly into the prepared pan.
Bake in the preheated oven, watching closely, until a toothpick inserted in the center comes out clean, 30 to 40 minutes. Cool in the pan on a wire rack for 15 minutes. Invert cake onto a serving platter with a sheet of wax paper underneath the cake. Let cool completely, about 45 minutes, before glazing.
Combine jam and 1 tablespoon water in a microwave-safe bowl. Heat glaze in a microwave oven at 50% power for about 1 minute.
Combine chocolate chips and 1/4 cup soy milk in the top of a double boiler over medium heat. Stir until chocolate is melted, about 5 minutes. Add coffee granules and stir until smooth. Remove ganache from heat and let sit to thicken slightly, about 8 minutes.
Spoon and spread raspberry glaze all over the top and sides of the cake. Follow with ganache. Allow cake to sit in a cool place until serving. Before serving, remove the wax paper from under the cake.

Nutrition Facts : Calories 393.3 calories, Carbohydrate 64.8 g, Fat 15.1 g, Fiber 3.6 g, Protein 5.6 g, SaturatedFat 3.6 g, Sodium 255.2 mg, Sugar 35.4 g

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