Vegan Vanilla Frosting Recipes

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VEGAN VANILLA FROSTING



Vegan Vanilla Frosting image

Use this vanilla frosting to make delicious -- and allergen-free -- Chocolate Chip Cookie Sandwiches, both recipes courtesy of Erin McKenna of BabyCakes NYC.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes enough for 12 sandwich cookies

Number Of Ingredients 7

3/4 cup rice milk or unsweetened soy milk
3/4 cup dry rice milk powder or dry soy milk powder
1 tablespoon coconut flour
1/4 cup agave nectar
1 tablespoon pure vanilla extract
1 1/2 cups coconut oil, melted and cooled
2 tablespoons fresh lemon juice

Steps:

  • In the jar of a blender or bowl of a food processor, combine soy milk, soy powder, coconut flour, agave nectar, and vanilla. Blend ingredients for 2 minutes.
  • With machine running, slowly add oil and lemon juice, alternating between the two until both are fully incorporated.
  • Transfer mixture to an airtight container and refrigerate for at least 6 hours before using, and up to 1 month.

VEGAN CHOCOLATE CUPCAKES WITH VANILLA FROSTING



Vegan Chocolate Cupcakes with Vanilla Frosting image

These simple vegan chocolate cupcakes with vegan vanilla frosting are wonderfully moist and rich. You can use any sprinkles or candy you like for decorating.

Provided by Francesca

Categories     Desserts     Cakes     Cupcake Recipes     Chocolate

Time 1h15m

Yield 15

Number Of Ingredients 14

1 ¾ cups all-purpose flour
1 cup white sugar
4 tablespoons unsweetened cocoa powder, or more to taste
1 teaspoon baking soda
1 pinch salt
1 cup water
5 tablespoons vegetable oil
1 teaspoon vanilla extract
1 teaspoon white wine vinegar
½ cup vegan margarine
3 ½ cups confectioners' sugar
3 tablespoons vanilla soy milk, or as needed
½ teaspoon vanilla extract
colored sprinkles

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Grease 15 individual muffin cups or line cups with paper liners.
  • Combine flour, sugar, cocoa powder, baking soda, and salt in a large bowl. Pour in water, oil, vanilla extract, and vinegar. Mix well into a smooth batter. Spoon batter into the prepared muffin cups, filling each 2/3 full.
  • Bake in the preheated oven until tops spring back when lightly pressed, 20 to 30 minutes. Cool in the muffin cups for 5 minutes. Transfer to a wire rack and let cool, about 20 minutes.
  • Cream margarine in a bowl with an electric mixer until soft and fluffy, about 1 minute. Add 1/2 of the confectioners' sugar, 1 tablespoon at a time, while electric mixture is running on low speed. Beat in vanilla soy milk and 1/2 teaspoon vanilla extract. Beat in remaining confectioners' sugar until frosting has desired consistency.
  • Spoon frosting into a piping bag and pipe over cupcakes. Decorate with sprinkles.

Nutrition Facts : Calories 326.6 calories, Carbohydrate 55.8 g, Fat 11.2 g, Fiber 0.9 g, Protein 1.9 g, SaturatedFat 2.5 g, Sodium 156.7 mg, Sugar 42.2 g

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