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vegan chocolate frosting
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5 from 1 vote

Vegan Chocolate Frosting

Smooth, creamy and rich frosting for birthday cupcakes or a cake!
Course Dessert
Cuisine American
Keyword chocolate frosting
Prep Time 20 minutes
Total Time 20 minutes
Servings 12
Calories 127kcal
Author Olya

Ingredients

Instructions

  • Add coconut cream, almond milk, sea salt and vanilla into a medium bowl. Combine with a whisk.
  • Add cocoa powder by sifting it and whip it using electric mixer until smooth. Next stir in powdered sugar by sifting it into the mixture, using electric mixer again. At this point the mixture will still be liquidy. This is when you will need to add cashew butter to thicken the frosting.
  • Add cashew butter and mix it in well by using electric mixer. Add more for thicker frosting (if needed to frost the cupcakes).
  • This recipe frosts one 9 or 8 inch cake or 12 cupcakes. In order to frost a double layered 9 inch cake, simply make two batches of this recipe, or double the recipe!

Notes

Store airtight at room temperature for up to 3 days, or store airtight in the refrigerator for up to 7 days, or store airtight in the freezer for up to a month.

Nutrition

Calories: 127kcal | Carbohydrates: 15g | Protein: 3g | Fat: 8g | Saturated Fat: 4g | Sodium: 109mg | Potassium: 144mg | Fiber: 2g | Sugar: 10g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg