Easy Vegan Chocolate Glaze or Icing

This simple and delicious chocolate icing has just five ingredients and only takes a few minutes to make! I use it on quick breads, bundt cakes, and doughnuts to make them extra special. (This recipe makes enough icing for a 9″ x 5″ loaf, or for 12 doughnuts, and I double the recipe for a bundt cake.) The icing sets quickly on the outside, but stays soft on the inside, which is exactly what I want an icing to do. The chocolate flavor is deep, but not overly dark, and the color is just right. This really is a perfect chocolate icing! Here are the ingredients you will need to make it:

Sift the vegan powdered sugar, cocoa, and salt together:

Add the mixture to a medium-sized bowl:

Combine 30 g (2 TBS) of the plant milk and the vanilla:

Add the milk mixture to the cocoa mixture:

Start whisking them together:

The icing will probably be too thick:

Gradually add up to another 25 g (5 tsp) of plant milk, until the icing is the consistency you want. Add one teaspoon more at a time, then whisk it in and check the consistency of the icing before adding more. For the cake icing below, I added another 10 g (2 tsp), and I added another 15 g (3 tsp) for the doughnut icing.

Pour the icing on your cooled cake:

Add any toppings right away before the icing sets:

Let the icing set completely before slicing and serving your cake. (I like to wait at least an hour.)

If you are icing doughnuts, be sure they are completely cool before dipping the tops into the icing:

Add any toppings right away before the icing sets:

The icing on doughnuts will be set and ready to eat in about 30 minutes. Enjoy!

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Easy Vegan Chocolate Glaze or Icing

This simple and delicious chocolate icing has just five ingredients and only takes a few minutes to make!

Course Frosting

Prep Time 10 minutes

Servings 12

Calories 70 kcal

Author Deborah Mesdag

Ingredients

• 180 g (1 1/2 c) Vegan Powdered Sugar
• 30 g (1/3 c) Unsweetened Cocoa Powder
• 0.4 g (1/16 tsp) Salt
• 30 g (2 TBS) Plant Milk (I use Silk Soymilk)
• 5.0 g (1 tsp) Vanilla Extract
• Additional Plant Milk (as needed)

Instructions

1. Sift the vegan powdered sugar, cocoa, and salt together, then add the mixture to a medium-sized bowl.

2. Combine 30 g (2 TBS) of the plant milk and the vanilla.

3. Add the milk mixture to the cocoa mixture. Start whisking them together.

4. The icing will probably be too thick. Gradually add up to another 25 g (5 tsp) of plant milk, until the icing is the consistency you want. Add one teaspoon more at a time, then whisk it in and check the consistency of the icing before adding more milk. For the cake icing below, I added another 10 g (2 tsp) and I added another 15 g (3 tsp) for the doughnut icing.

5. For cake or quick bread: Pour the icing over your cooled cake. Add any toppings right away before the icing starts to set. Let the icing set completely before slicing and serving your cake. (I like to wait at least an hour.)

6. For doughnuts: Dip the tops of your cooled doughnuts into the icing. Add any toppings right away before the icing begins to set. The icing on doughnuts will be set and ready to eat in about 30 minutes.

Recipe Notes

• This recipe makes enough icing for a 9" x 5" loaf, or for 12 doughnuts, and I double the recipe for a bundt cake.