vegan chocolate frosting

Incredibly rich vegan chocolate frosting made in a blender with 6 whole food ingredients! Sweetened with dates, made creamy with cashew butter, and plenty of rich chocolate flavor from cacao powder. Perfect for cakes, brownies, quick breads, and more!

Vegan Chocolate Frosting (Oil-Free)

dates ((measured after pitting))

cashew butter

cocoa or cacao powder

sea salt

vanilla extract

almond or light coconut milk

Soak dates in warm water for 15 minutes, then drain.

Add pitted dates to a high-speed blender or food processor with the “S” blade attached. Then add cashew butter, cacao or cocoa powder, salt, vanilla, and dairy-free milk, starting with the lesser amount.

Blend until a creamy frosting texture is achieved, scraping down sides as needed and using the tamper if blending. Add more dairy-free milk as needed to encourage blending. NOTE: Be careful not to add too much as it can make the frosting too runny.

The texture should be thick and spreadable like frosting! If chunky or too sticky, add dairy-free milk as needed. If too thin, add more soaked dates, cashew butter, or cocoa or cacao powder to thicken.

Use immediately. Or, if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight. You can freeze if you’re in a hurry. Perfect for frosting cakes, brownies, cupcakes, and more!

Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.

https://www.youtube.com/watch?v=Y8NcpgXxSVg

Incredibly rich vegan chocolate frosting made in a blender with 6 whole food ingredients! Sweetened with dates, made creamy with cashew butter, and plenty of rich chocolate flavor from cacao powder. Perfect for cakes, brownies, quick breads, and more!

Full Recipe: https://minimalistbaker.com/vegan-chocolate-frosting-oil-free/
 
FOLLOW US!
Blog: http://minimalistbaker.com/
Instagram: https://instagram.com/minimalistbaker/
Twitter: https://twitter.com/minimalistbaker
Facebook: https://www.facebook.com/MinimalistBaker

Vegan Chocolate Frosting (Oil-Free) | Minimalist Baker Recipes

This stunning gluten free vegan chocolate hazelnut cake tastes basically like Nutella in soft, fluffy, glorious cake form. With moist, flavour-packed hazelnut sponges, a rich, fluffy vegan chocolate buttercream frosting, and a luxurious chocolate ganache drip, it’s guaranteed to be a hit with everyone. It’s super easy to make and you’d honestly never guess that it doesn’t contain any gluten, eggs or dairy.The recipe makes a small batch 6-inch/15cm cake, but you can easily double it to make a larger 8-inch/20cm version. (Note that you&#39;ll need to bake the larger 8-inch/20cm sponges slightly longer, test their doneness by inserting a toothpick into the centre.)

Small Batch Gluten Free Vegan Chocolate Hazelnut Cake

butter

160 g (¾ cup + 1 tbsp) light brown sugar

g (3½ tbsp) plain vegan yoghurt, room temperature

vanilla bean paste ((or 1 tsp vanilla extract))

hazelnut

210 g (1¾ cups) plain gluten free flour blend

tsp baking powder

salt

g (½ cup) ground toasted hazelnuts

120 g (½ cup) non-dairy milk, room temperature

250 g (2¼ sticks) vegan butter block, softened

180 g (1½ cups) powdered/icing sugar, sifted

65 g (⅔ cup) Dutch processed cocoa powder

120 g (4¼ oz) dark chocolate (60-70% cocoa solids), melted and cooled until lukewarm

80 g (2¾ oz) dark chocolate (60-70% cocoa solids), chopped

hazelnuts, roughly chopped ((for decoration))

Adjust the oven rack to the middle position and pre-heat the oven to 375ºF (190ºC). Grease two 6-inch/15cm round cake tins with vegan butter and line their bottoms with rounds of parchment/baking paper.

Cream together the vegan butter, oil and sugar until pale and slightly fluffy. You can do this using a stand mixer fitted with the paddle attachment, a hand mixer fitted with the double beaters or by hand using a large balloon whisk.

Add the dairy-free yoghurt and mix until well combined.

Add the vanilla and hazelnut flavouring (optional), and mix to combine.

In a separate bowl, sift together the gluten free flour blend, baking powder, xanthan gum and salt. Add the ground hazelnuts and whisk until evenly distributed.

Beginning and ending with the dry ingredients, alternately add the dry ingredients (in three batches) and dairy-free milk (in two batches) to the butter-sugar mixture, mixing well after each addition, until you get a smooth cake batter with no flour clumps.Tip: This alternating way of adding dry and wet ingredients helps to maintain the emulsion of the butter in the cake batter, ensuring that your batter remains smooth and that the final baked cake has the perfect crumb. When alternating dry and wet ingredients, make sure to always end with the dry.

Divide the batter evenly between the two prepared cake tins and smooth it out into even layers.

Bake at 375ºF (190ºC) for about 25 minutes or until golden on top and an inserted toothpick comes out clean. After 20 minutes in the oven, cover the sponges with a sheet of aluminium foil, shiny side up.

Allow the sponges to cool in the cake tins for about 10-15 minutes, then turn them out onto a wire rack to cool completely.Make sure that the sponges are 100% cooled to room temperature before you level them and start assembling the cake.

Gluten free vegan hazelnut sponges:

Using a hand mixer fitted with the double beaters or a stand mixer fitted with the paddle attachment, cream the butter and powdered/icing sugar until pale and fluffy, for about 5 minutes.

Sift in the cocoa powder and salt, and whip for a further 2-3 minutes, scraping the sides and bottom of the bowl occasionally, until fully combined.Tip: You can tailor the amount of salt to your personal preference – add it slowly (pinch by pinch), mixing well after each addition, and taste before adding more.

Add the melted and cooled chocolate, and whip until fully combined.

Vegan chocolate buttercream:

If the sponges are domed, level them using a sharp, serrated knife.

Place the bottom sponge on a cake stand or serving plate of choice.

Spread a generous layer of buttercream on top, but leave enough buttercream for the top and sides of the cake. Smooth it out into an even layer, using a small offset spatula.

Place the other sponge on top, with the bottom of the sponge facing upwards (this will give you a nice flat top).

Use most of the remaining buttercream to cover the top and sides of the cake, reserving some for piping decorations on top. Smooth out the top and sides with a cake scraper or a small offset spatula.

Chill the frosted cake in the fridge for at least 30 minutes or until the buttercream is firm to the touch.

Assembling the cake:

Place the chopped dark chocolate into a heat-proof bowl.

In a saucepan over medium-high heat, cook the vegan heavy/double cream alternative until it only just comes to a boil.

Pour the hot cream over the chocolate and allow to sit for 2-3 minutes, then stir together until smooth and glossy.

Allow the ganache to cool slightly at room temperature (or very briefly in the fridge) until it’s still pourable but not too runny.

Transfer it to a squeeze bottle (you can also just use a spoon) and use it to create the chocolate ganache drip down the sides. Then, cover the top of the cake with the ganache and smooth it out using a small offset spatula or the back of a spoon. You can create swirls in the ganache for extra decoration.Tip: Alternatively, you can pour the ganache on top of the cake and then gently guide it to drip down the sides with an offset spatula or the back of a spoon.

Chill the cake in the fridge for about 15-30 minutes or until the ganache has set and is no longer sticky/tacky to the touch.

Vegan chocolate ganache drip:

Transfer the remaining buttercream to a piping bag fitted with an open star nozzle.

Pipe dollops of buttercream on top of the set ganache, and then sprinkle on the chopped toasted hazelnuts.

Slice and serve.

Decorating the cake:

The gluten free vegan chocolate hazelnut cake keeps well in a closed air-tight container or wrapped in cling film in the fridge for 3-4 days.Before serving, take the cake out of the fridge and leave it at room temperature for at least 15-20 minutes. The chocolate buttercream frosting will be fairly firm directly out of the fridge, and leaving it at room temperature for a while softens it to its original luscious, velvety texture.

Storage:

Chocolate frosting with a secret healthier ingredient: avocado! Vegan, oil-free, nut-free, naturally sweetened, and made without powdered sugar!

Chocolate Avocado Frosting (Vegan, No Powdered Sugar!)

maple syrup

cocoa powder

tsp vanilla extract

To a food processor*, add all ingredients (avocado, maple syrup, cocoa powder, vanilla, and salt). Process until smooth and velvety, scraping down the sides as needed.

Taste and adjust, adding more maple syrup or cocoa powder if you can taste the avocado. Avoid adding too much maple syrup to keep the frosting thick!

The frosting pipes beautifully and holds up well at room temperature for several hours. Use a knife or piping bag to frost your favorite cake, cupcakes, whoopie pies, or brownies. It&#39;s also delicious with fresh fruit (especially strawberries!).

The flavor is best within the first day, but it does keep stored in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.

Top 3 vegan chocolate frosting recipes from across the web

The most viewed vegan chocolate frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Vegan Chocolate Frosting (Oil-Free)

Small Batch Gluten Free Vegan Choco...

Chocolate Avocado Frosting (Vegan, ...

Top 3 vegan chocolate frosting recipes from across the web

The most viewed vegan chocolate frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Vegan Chocolate Frosting (Oil-Free)

Small Batch Gluten Free Vegan Choco...

Chocolate Avocado Frosting (Vegan, ...

The most viewed vegan chocolate frosting recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine