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Vegan Chocolate Icing

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"Rich, sweet, and chocolaty! Use this vegan icing to smother cakes and cookies, or even dip strawberries! The finished product will be smooth like a glaze, but thicker and creamier. It's fluid yet malleable. Top with pomegranate seeds for Valentine's day! Enjoy!"
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1 h 15 m servings 98
Original recipe yields 12 servings (1 1/2 cups icing)


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  1. Mix sugar, cornstarch, cocoa powder, and salt in a medium saucepan. Whisk in coffee. Heat over medium heat, stirring frequently, until thick and starting to boil. Boil for 2 minutes. Avoid overcooking or the glaze will become tacky.
  2. Remove from heat and stir in oil, vanilla extract, and cinnamon. Refrigerate until cool, about 1 hour.


  • Cook's Notes:
  • This recipe makes enough glaze for two 8 1/2-inch round cakes.
  • Substitute water for coffee if desired.

Nutrition Facts

Per Serving: 98 calories; 1.8 21.4 0.4 0 98 Full nutrition

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