Vegan Fluffy Chocolate Frosting

So here is the cake we had to celebrate 8 years of marriage. I ended up making a cake that everyone in the family could eat, and wow this chocolate frosting was amazing. I was disappointed in the store-bought chocolate frosting I used recently (since it doesn’t have dairy) so this is an easy recipe that has an amazing flavor. You don’t miss the dairy at all.

One of the best parts of 8 is that it also is like the infinity sign. So infinite marriage to K? Sure.

However you wish to use this frosting, whether on a vanilla cake like I did, or on something completely different like cookies, feel free to use it and enjoy.

Directions for Vegan Fluffy Chocolate Frosting

Adapted from Genius Desserts

  • 6.5 ounces 85% cacao chocolate, melted and cooled to room temperature (could take about 30-60 minutes)
  • 1 cup shortening
  • 300 g confectioners’ sugar
  • 3/4 cup almond milk
  • 1.5 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 250 g brown rice syrup

With a stand mixer and the paddle attachment, beat the shortening for 1 minute on medium speed until smooth.

Add the sugar and beat on low speed until smooth.

Add 1/4 cup of the almond milk, the vanilla, and the salt. Beat until combined. It might look weird, but keep going and beating until it looks like a smooth frosting.

On medium speed, add the syrup, then the remaining almond milk. Increase the speed to medium and beat until fluffy.

Add the chocolate and again mix on medium speed until combined and fluffy. Add more sugar or salt if necessary. Let the frosting sit at room temperature for a little bit to firm up more before frosting your cake.

Directions for Vegan Fluffy Chocolate Frosting (without pictures)

Adapted from Genius Desserts

  • 6.5 ounces 85% cacao chocolate, melted and cooled to room temperature (could take about 30-60 minutes)
  • 1 cup shortening
  • 300 g confectioners’ sugar
  • 3/4 cup almond milk
  • 1.5 teaspoons vanilla extract
  • 1/4 teaspoon kosher salt
  • 250 g brown rice syrup

With a stand mixer and the paddle attachment, beat the shortening for 1 minute on medium speed until smooth. Add the sugar and beat on low speed until smooth. Add 1/4 cup of the almond milk, the vanilla, and the salt. Beat until combined. It might look weird, but keep going and beating until it looks like a smooth frosting. On medium speed, add the syrup, then the remaining almond milk. Increase the speed to medium and beat until fluffy. Add the chocolate and again mix on medium speed until combined and fluffy. Add more sugar or salt if necessary. Let the frosting sit at room temperature for a little bit to firm up more before frosting your cake.

 

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