This 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.
1 Tablespoon non-dairy milk
2 teaspoons arrowroot powder or tapioca starch
1 teaspoon vanilla extract
¾ cup + 2 Tablespoons powdered sugar, sifted
½ cup + 1 Tablespoon cocoa powder, sifted
1/3 cup non-hydrogenated margarine, soft
Place the non-dairy milk, arrowroot powder and vanilla extract in a small bowl and mix into a slurry with a fork. Set aside.
In a large mixing bowl, sift the powdered sugar, cocoa powder and whisk together.
In a separate large mixing bowl, beat the margarine until it's slightly fluffy.
In the large bowl containing the margarine, 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 mix 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. Makes about 2 cups or enough for about one 8 inch diameter cake.
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