Vegan Chocolate Frosting
The recipe below is sufficient to frost the centre and top of a 23cm (9-inch) cake using a palette knife. If piping the frosting, I recommend at least doubling the quantities.
Ingredients
- 150 g / 1 cup icing (powdered) sugar
- 35 g / ¼ cup cocoa powder
- 50 g / 4 TBSP dairy-free spread or vegan butter e.g. Vitalite, Flora, Pure
- 1 – 1½ TBSP water
Instructions
- Sieve the icing sugar and cocoa into a large bowl. Add the dairy-free spread/butter and 1 TBSP water. Stir with a metal spoon until it starts to combine, then beat with electric beaters until light and fluffy. If the frosting looks a little stiff, add another ½ TBSP water and keep beating.
- This frosting will keep for a week in the fridge. It is also freezable.
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