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!

Prep Time:
5 mins
Cook Time:
10 mins
Additional Time:
1 hrs
Total Time:
1 hrs 15 mins
1 1/2 cups icing


  • 1 cup white sugar

  • 6 tablespoons cornstarch

  • 4 tablespoons unsweetened cocoa powder

  • ½ teaspoon salt

  • 1 cup strongly brewed coffee

  • 4 teaspoons vegetable oil

  • ½ teaspoon vanilla extract

  • ¼ teaspoon ground cinnamon (Optional)


  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
2g Fat
21g Carbs
0g Protein
Nutrition Facts
Servings Per Recipe 12
Calories 98
% Daily Value *
Total Fat 2g 2%
Saturated Fat 0g 2%
Sodium 98mg 4%
Total Carbohydrate 21g 8%
Dietary Fiber 1g 3%
Total Sugars 17g
Protein 0g
Calcium 4mg 0%
Iron 0mg 2%
Potassium 38mg 1%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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