Silken chocolate icing for cakes, cupcakes, or any dessert. You won't be able to tell it is vegan.

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Recipe Summary

prep:
5 mins
cook:
5 mins
additional:
1 min
total:
11 mins
Servings:
12
Yield:
2 cups
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Heat soy milk in a saucepan over medium heat until it just starts to simmer, 3 to 5 minutes. Remove from heat. Add chocolate chips and let sit for 1 minute. Stir with a wire whisk until smooth and creamy. Add powdered sugar and vanilla extract; stir again until incorporated. Use warm as a drizzle or refrigerate and beat using an electric mixer for a spreadable frosting.

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Cook's Notes:

You can use full-fat coconut milk instead of soy, if you prefer.

Semisweet chocolate chips are technically non-dairy, but most manufacturers include milk or milk derivatives for extra creaminess. Your local health food store will most likely carry a nondairy version. However, the national brand Guittard(R) or Trader Joe's(R) semisweet are cheaper and have the best flavor and consistency in my opinion.

For flavor variations, try adding several drops of extracts like peppermint, hazelnut, or almond.

Use warm to drizzle over cake or dip cupcakes in the ganache. Allow to cool and set up at least a 1/2 hour before serving. Or refrigerate several hours and beat with electric mixer for a more fluffy, spreadable frosting. The more powdered sugar you add (up to 1 cup), the stiffer the frosting will be.

Nutrition Facts

137 calories; protein 1.6g 3% DV; carbohydrates 19.5g 6% DV; fat 7.4g 11% DV; cholesterol 0mg; sodium 13mg 1% DV. Full Nutrition
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