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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Recipe Summary

prep:
5 mins
cook:
10 mins
additional:
1 hr
total:
1 hr 15 mins
Servings:
12
Yield:
1 1/2 cups icing
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Ingredients

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

Directions

Instructions Checklist
  • 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.

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  • 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

98 calories; protein 0.4g; carbohydrates 21.4g; fat 1.8g; sodium 98mg. Full Nutrition
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