This Vegan Chocolate Velvet Frosting is extremely rich and smooth because it features non-dairy milk and arrowroot powder as it's base. Cocoa powder and just the right amount of powdered sugar allow this vegan frosting to burst at the seams with chocolate flavor.
Vegan Chocolate Velvet Frosting Recipe1 Tablespoon non-dairy milk
2 teaspoons arrowroot powder or tapioca starch
1 teaspoon vanilla extract
¾ cup + 2 Tablespoons confectioners sugar, sifted
½ cup + 1 Tablespoon cocoa powder, sifted
1/3 cup Regular Vegan Butter or margarine, softened
1) Prepare the non-dairy milk mixturePlace the non-dairy milk, arrowroot powder and vanilla extract in a small bowl and mix it into a slurry with a fork. Set aside.
2) Whisk together the confectioners sugar and cocoa powderIn a large mixing bowl, sift the confectioners sugar, cocoa powder and whisk it together.
3) Beat the Vegan ButterIn a separate large mixing bowl, beat the Vegan Butter until it's slightly fluffy.
4) Mix in the sugar and cocoa powder mixture, non-dairy milk mixture and beat to perfectionIn the large bowl containing the Vegan Butter, thoroughly mix in half of the sugar and cocoa powder mixture and the non-dairy milk arrowroot vanilla mixture. Add the remaining half of the sugar and cocoa powder mixture and beat until smooth and creamy. Chill in the refrigerator for about 15 minutes. Store Vegan Chocolate Velvet Frosting in an airtight container in the refrigerator for up to 2 weeks or in the freezer for up to 6 months. This recipe makes about 2 cups Vegan Chocolate Velvet Frosting or enough for about one 8 inch diameter cake.
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