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Z's Yummy Vegan Chocolate Frosting

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"I came up with this recipe when making a gluten-free, nut-free, soy-free, egg-free, and dairy-free cake for a birthday party."
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Ingredients

20 m servings 493
Original recipe yields 12 servings

Directions

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  1. Combine cocoa powder, coconut milk powder, and salt in a bowl. Stir well with a whisk.
  2. Combine coconut milk and water in a microwave-safe bowl and heat in a microwave until steaming, 1 to 3 minutes. Add to cocoa powder mixture and stir until all dry ingredients are incorporated.
  3. Beat vegan butter in a large bowl until fluffy. Add vanilla extract and mix well. Add 1/3 the cocoa mixture at a time, whipping on medium speed after each addition.
  4. Add powdered sugar to the vegan butter mixture, 1/2 cup at a time, whipping on medium speed. Beat frosting until fluffy and spreadable.

Footnotes

  • Cook's Notes:
  • If no vegan butter alternatives are available you can use non-hydrogenated vegetable shortening. Vegan 'butter' should be the stick form and not the whipped, spreadable tub type.
  • More powdered sugar can be added to achieve desired consistency. If frosting is refrigerated, it will harden and should be brought to room temperature before serving.

Nutrition Facts


Per Serving: 493 calories; 33.6 48.2 2.6 0 267 Full nutrition

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