Add to: Recipe Box | Grocery List | Meal PlannerRecipe submitted by Wally
Vegan Chocolate FrostingIngredients (use vegan versions): 1 cup vegan margarine
4 cups powdered sugar (make your own if you want - blend sugar and cornstarch)
2 tablespoon vanilla
4 tablespoon soy milk
1/2 cup cocoa powder (or more)
dash of salt
Directions:The vegan margarine should be at room temperature when placed in bowl. Blend until mushy, and then add vegan powdered sugar, salt, vanilla, chocolate and soy milk. You can add in more soy milk to make it a bit smoother but not too much. Spread on cake and enjoy.
Makes: 1 serving, Preparation time: 10 minutes
Oh my gosh...this was the BEST frosting I have EVER had, vegan and non-vegan! I've missed dearly butter-cream frosting since going vegan, and this one takes the cake...literally! I HIGHLY reccommend this to everyone!
Archived comment by: xemcats
Wally, thank you for this great frosting recipie! It is simple, quick and great for including kids. I found everything blended beautifully in the Quisinart, even with the margarine coming straight out of the refrigerator. Also, very good with a touch of vegan cream cheese added. Also, it works just dandy with rice milk if you have no soy in the house.
Archived comment by: amyfalken
I liked this frosting, but there was far too much vanilla in it for a chocolate frosting. It also made enough to cover about 3 cakes.
Archived comment by: hot d**n
extremely good. Substituting mint extract for vanilla make really good mint chocolate frosting! Smooth, and creamy. great recipe
Archived comment by: elizabethh
This sounds wonderful! But alot of Margarine has whey in it does anyone know of a good vegan margarine brand?
Archived comment by: vegeEssy
I enjoyed this frosting but I put in hot coco mix in instead of just coco. Its very yummy that way... also I used soy butter instead of margerine. Seemed like a healthier option. Thanks!
Archived comment by: vegancat
Pair this up with recipe
http://vegweb.com/recipes/sweets/629.shtml ... a sure win. As for vegan butters, I highly reccommend Nucoa (more easily found in normal grocery stores), and Earth Balance (found more often in organic food stores). I also highly reccommend 8th Continent Vanilla Soy Milk, or Vanilla flavored Silk as a second choice if 8th Continent isn't avaliable. Be sure to blend/mix it with your choice of electric appliances until the frosting gets fluffy, that's when its positively the best. If you're really antsy about it having too much vanilla, substitute a chocolate version of Soy Milk for extra super even-I-can't-eat-it-its-so-rich chocolate frosting. A lot of chocolate ________ recipes have vanilla in them, you'd be surprised. I, too, also noticed it makes a TON of frosting, and I don't know about you, but somehow the extra frosting I put in a tupperware container always seems to disappear with graham vegan crackers. Probably not the most healthy thing in the world to eat as a snack, but halving the recipe just doesn't make for properly blended ingredients.
Archived comment by: kirieRavenwing
a true crowd pleaser.
Archived comment by: veggiemandy
Good frosting - geez I've been making this from memory for at least 10 years!! You can half or even quarter the recipe just fine - always remember: sugar (and cocoa) and shortening first, then little drips of milk til its the right consistancy - remember to cut the vanilla and cocoa back proportionately if reducing the recipe - leave out the cocoa for a nummy vanilla frosting! You can make this with very little of the ingredients on hand - just put howe'ver much sugar you have in the bowl first add margarine at about a tablespoon to 1 cup of sugar then follow the tips above - also works with water in a pinch if you are making a SMALL quantity and are out of soymilk. Dont be afraid to tweak away with this - if it gets to thin either call it a glaze or add more powdered sugar. If it gets to thick, add soymilk a few drops at a time, stirring very well between additions. Oh! And it also colours nicely for birthday and holiday cakes, too! If you are going to use it for writing or flowers, howe'ver, you need to add LOTS more powdered sugar, as decorative icing needs to be quite stiff indeed!
Archived comment by: penguindreams
Unbelievably delicious, rich, creamy frosting! I halved this recipe and left out the cocoa to make a vanilla buttercream frosting. It turned out excellently! When not adding cocoa, you may want to adjust the soymilk down a bit to get the consistency that you desire. I made one 8 square cake and had more than enough frosting even though I halved the recipe (The leftover frosting is great with pretzels for dipping!). Admittedly, this is by no means healthy, but its wonderful for special treats.
Archived comment by: willwolf
Beh. Unless you have some 1/2 horsepower restaurant-grade commercial brand blender, do NOT use your own powedered sugar. Maybe I didn't blend mine long enough (like you know...for four hours)...but the frosting was soo grainy. I have no doubt it wouldn't be bad if I had had some store-bought p. sugar. Also, I added a mashed bananna which I think would be good if it didn't crunch...because of the sugar. /sigh.
Archived comment by: pseudoVegan
This is definatly a FIVE! it was almost like fudge hen refridgerated. my friends that aren't vegan even loved it and one (who doesn't even like chocolate cake) said this frosting made it taste great. thanks.
Archived comment by: fairyfreaky
this was really good frosting. it was really creamy and there was plenty to cover the cake.
Archived comment by: myMia
this frosting is really good and creamy, but it tastes very buttery... is there a way to make it taste less buttery?
Archived comment by: lra88
This frosting is fantastic! I make it everytime there is a birthday in our family and my non-veggie sister and her husband can't get over how good it is on vegan chocolate cake. I usually cut the recipe in half though...it does make a lot.
Archived comment by: brneyedgurl71
This is the best frosting.....I use Earth balance Vegessy-for this and EVERYTHING else. I put it on the Chocolate mocha Raspberry cake from this site and it is to die for! My husband accidentally used regular sugar for my birthday cake
and we tried to fix it with cornstarch and a blender and it did NOT work. It was very grainy and kind of gross. Must use Powdered Sugar!
Archived comment by: little2ant
This frosting is so easy to make and so delicious. My friend who is a non-vegetarian commented on how it tasted store bought. MY vegan friend grabbed an extra scoop of the leftover frosting to slather all over the already heavily frosted cake. hahaha. It is amazing!
Archived comment by: v_e_g_g_i_e
Holy vegan frosting!! This recipe is amazing! I made this frosting to go on my Crazy Cake. Well see how it goes over with the non-vegans tonight. Thanks so much!
Archived comment by: jewelieta
This frosting is excellent. Its the best ever. I loved it!
Archived comment by: eatYRVeggies
beautiful! I think this may be the first frosting recipe I've ever tried that didn't need an extra 45735684683568368 cups of powdered sugar to make it the right texture. I made it vanilla just by omitting the cocoa and I cut the recipe in 3/4 for a cake with... five-ish layers. Even the amount was perfect. bravo!
Archived comment by: angelOfDance
A little too sweet for my taste. And it made alot more than expected. Try 1/2 recipe!
Archived comment by: ewolf
Great recipe. I used my hand mixer on high speed for about a minute and it turned out light and fluffy. No one could tell it was vegan. Lots of yums.
Archived comment by: lilyofthevalley
This is really good! Its nice to have a recipe using non-hydrogenated margarine that doesn't run down over the sides of the cake at room temperature!
Archived comment by: fyvel
