Vegan Sugar Free Chocolate Frosting Recipes
VEGAN, SUGAR FREE CHOCOLATE FROSTING
Recipe comes from nourishingmeals.com This frosting has the perfect amount of sweetness with a mild chocolate flavor. It is luscious and fluffy, just perfect for frosting your favorite layered cake or cupcakes! For frosting a dozen cupcakes, make a ½ batch of this recipe.
Provided by valgal123
Categories Dessert
Time 5m
Yield 3 1/2 cups, 24 serving(s)
Number Of Ingredients 6
Steps:
- Place all ingredients into a mixing bowl and beat with an electric until light and fluffy.
Nutrition Facts : Calories 163.8, Fat 17.4, SaturatedFat 4.5, Sodium 0.7, Carbohydrate 2.7, Fiber 0.9, Sugar 0.1, Protein 0.5
VERSATILE VEGAN CHOCOLATE FROSTING (DAIRY FREE, EGG FREE)
This is my favorite frosting because it meets allergy needs and it is super adaptable, quick and easy and OH-SO-FLUFFY and GOOD!
Provided by rsarahl
Categories Dessert
Time 6m
Yield 4 cups, 8-12 serving(s)
Number Of Ingredients 6
Steps:
- Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
- Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
- Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
- Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!
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Cuisine AmericanCategory DessertServings 16Total Time 5 mins
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Cuisine AmericanCategory DessertServings 16Total Time 5 mins
- In a stand mixer with whisk attachment, or in a large bowl with a hand mixer, cream the vegan butter until fluffy and light, about 2-3 minutes.
- Add in the cacao powder and 1 cup of the powdered sugar. Continue creaming the mixture, adding in the remaining powdered sugar in 1 cup intervals until smooth. Add in 1-2 tbsp dairy free milk to help achieve a creamy texture.
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- To a medium mixing bowl add the cocoa powder, use a spoon to make a well in the cocoa powder. Add the melted, but not hot coconut oil, maple syrup, vanilla extract, and pinch of salt to the center of the well of the cocoa powder. You can either use a spatula, fork, or, an electric hand mixer to gradually add the dry ingredients into the wet and mix until well combined, and smooth. Use a rubber spatula to scrape down the sides, and the bottom of the bowl to make sure all of the cocoa powder is incorporated. The frosting should be nice and thick.
- Taste the frosting and adjust as needed. You can add a little more maple syrup if you want it to be sweeter, but not too much otherwise it will become too thin. This frosting is forgiving to an extent. If it gets too thin on you then you can add more cocoa powder. (see notes on options for an even thinner frosting by adding milk).
- Quickly spread this frosting onto cooled cookies, cakes, muffins, cupcakes, brownies, or sweet breads. Keep in mind that since the base of the frosting is made using coconut oil, the frosting consistency will vary slightly depending on the temperature of your kitchen or other surroundings. If it’s colder then it will stiffen up rather quickly, whereas if it’s warmer it will stay more spreadable a little longer.
- The frosting can remain at room temperature since the ingredients won’t spoil. However, depending on what you spread the frosting or, what the temperature of your surroundings are might determine weather you want to put the frosted dessert in the fridge or not. The frosting itself will last for at least 4 days, maybe up to 1 week.
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