Vegan Orange Icing

5.0 (2)
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Vegan Orange Icing

Vegan Orange Icing is perfect for doughnuts, cookies or cakes such as Rosemary Olive Oil Semolina Cake. It features fresh orange juice that lends a bright burst of flavor, coconut oil to allow it to solidify properly and a touch of vanilla extract for depth of flavor.

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Vegan Orange Icing Recipe

4 cups powdered sugar
7 Tablespoons freshly squeezed orange juice (up to 2 oranges)
¼ cup refined coconut oil
1 teaspoon vanilla extract
¼ teaspoon turmeric (for color)
⅛ teaspoon salt

Process all ingredients until smooth

Place all ingredients in a food processor, process until smooth and use immediately. It will solidify after an hour or so. Heat it in the microwave for about 30 seconds to liquify soften it again before drizzling over your finished baked goods. If you're working with pastries such as doughnuts, it's more convenient to dip them into a bowl of the icing. It will keep in the refrigerator in a covered container for up to two weeks. This recipe makes about 1 ¾ cups of Vegan Orange Icing.

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Tasty Icing

I was looking for an icing to top off some vegan eggnog cookies that were looking a little plain. This light orange tasting icing is the perfect accompaniment. Thx so much!

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Good job

My children ask me for more! That incredible recipe, I have been well, I recommend it to the maximum, thank you for sharing it, great

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Fantastic Recipe!

This was my first attempt at making icing with coconut oil. I used organic, UNrefined, and it turned out just great. I also upped the vanilla, sea salted to taste and both zested and juiced satsumas/mandarin oranges, since that's all I had on hand besides some pre-squeezed juice. The mandarins actually make the flavor a little brighter, I think.

Anyway, I'm going to put the icing in small ziploc bags and let our preschool class drizzle it on super healthy (kinda blah, despite my best efforts to make them yummy!) carrot muffins so they're more like cupcakes. I'm sure it'll be a colossal hit; it certainly was with my taste buds! Some of the kidlets have milk allergies, which is why I turned to this recipe in the first place. However, I'm so happy with the results that I'm going to use coconut oil in frosting and icing as much as possible in the future!

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