VEGAN CHOCOLATE-GANACHE FROSTING
Swapping coconut milk in for cream in a standard chocolate-ganache recipe yields a rich dairy-free topping. Because of the high ratio of coconut milk to chocolate, the frosting will take longer to thicken, but the decadent taste and airy texture are well worth the wait. Pair it with our Vegan Chocolate Cupcakes.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Time 2h15m
Yield Makes 2 cups
Number Of Ingredients 2
Steps:
- Place semisweet chocolate in a heatproof bowl.
- Bring coconut milk just to a boil; pour over chocolate.
- Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.
VEGAN! RASPBERRY BLACKOUT CAKE WITH GANACHE-Y FROSTING
(From Vegan with a Vengeance by Isa Chandra Moskowitz) This make a great birthday cake and I have found that even people who think that they aren't crazy about chocolate and raspberries go crazy over it. (I made this for MY birthday party and people, non-vegan people mind you, LOVED it to bits.)
Provided by Vegan_Baker900
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 14
Steps:
- In a saucepan over medium heat, bring the soy creamer to a low boil. Add the margarine and melt, turn off the heat, and stir in chocolate chips until smooth. Let sit for at least one hour. It should have a pourable consistency at this point. If you want a spreadable consistency then refrigerate for an hour.
- Preheat oven to 350. Spray two 8-inch round springform cake pans with cooking spray. If you don't have springform, then use parchment paper rounds on the bottom of two ordinary 8-inch round cake pans to prevent sticking.
- Sift together the four, cocoa powder, baking power, baking soda, and salt. Combine the rice milk, oil, 1/2 cup of the preserves, the vanilla, and the sugar in a large bowl and mix with hand mixer or strong fork. The jam should be mostly dissolved with the rest of the ingredients; some small clumps are okay. Add the dry ingredients to the wet in batches and mix until everything is incorporated. Divide the batter between the prepared pans and bake at 350F for 40-45 minutes, or until a tooth pick or knife comes out clean. Remove from oven and let cook in pans.
- When the cakes have cooled fully, spread one layer of cake with a thin layer of the reserved raspberry preserves (give the preserves a quick mix with a strong fork to get a spreadable consistency); spread a layer of chocolate frosting on top of the preserves. Place the other layer of cake on top and spread its top with preserves. Carefully spread the chocolate frosting over the top, then ice the sides. I like to put a circle of fresh raspberries around the circumference of the top.
Nutrition Facts : Calories 456.8, Fat 20.3, SaturatedFat 7, Cholesterol 9.9, Sodium 265.4, Carbohydrate 69.8, Fiber 3.5, Sugar 47.2, Protein 4.8
VEGAN CHOCOLATE CAKE WITH CHOCOLATE GANACHE FROSTING
I got this recipe from a cookbook; I can't recall which. I have modified it a bit. It truly is wonderful. The frosting is amazingly decadent.
Provided by Michelle1201
Categories Dessert
Time 55m
Yield 8-12 serving(s)
Number Of Ingredients 18
Steps:
- Preheat oven to 350°F.
- In a large bowl mix flours, baking soda, baking powder, cocoa, salt, cinnamon, and sugar. In another bowl, mix 1/2 cup water, original soymilk, maple syrup, vinegar, vanilla extract, and almond extract. Pour wet ingredients slowly into dry, combining as you pour. Mix well to combine.
- Line two 9-inch cake pans with parchment paper, or waxed paper. Divide batter evenly into both cake pans. Bake 40 to 45 minutes, or until tester comes out clean. Remove from oven and let cool on wire racks about 30 minutes.
- To prepare frosting, put chocolate chips, vanilla soymilk, coffee, and syrup into a double boiler. Heat until chocolate chips melt, blend all ingredients. Set aside to cool, immersion blend about 1 minute. Cool in refrigerator about 1 hour. Warm slightly before frosting cake.
- (Also, the frosting recipe yields enough to frost 2 layer cakes. So, you'll definitely have more than enough. It's also really good melted as a topping on soy ice cream).
Nutrition Facts : Calories 438.4, Fat 14.6, SaturatedFat 1, Sodium 718.3, Carbohydrate 73.5, Fiber 1.2, Sugar 42.8, Protein 4.4
VEGAN CHOCOLATE GANACHE FROSTING
Provided by Ania Catalano
Categories Chocolate Dessert Vegetarian Wheat/Gluten-Free Vegan Kidney Friendly Pescatarian Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes about 2 cups
Number Of Ingredients 5
Steps:
- Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.
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VEGAN CHOCOLATE GANACHE FROSTING - MINIMALIST BAKER
From minimalistbaker.com
4.8/5 (30)Category FrostingCuisine Gluten-Free, VeganTotal Time 2 hrs 1 min
- Add almond milk to a mixing bowl and microwave for 1 minute. (Alternatively, heat in a saucepan until hardly simmering and then transfer back to mixing bowl.)
- Immediately add chocolate to warm milk but don’t touch for 2 minutes so it can melt. Cover to encourage melting.
- Stir gently with a wooden spoon to incorporate, then add softened butter (or coconut oil) and cover. Let rest untouched for another 10 minutes to meld.
- Use your mixer to beat the mixture together. Then add 1 cup powdered sugar (sifted to reduce clumps), mix again, and place in fridge to set for 1-2 hours. You’ll know it’s ready when you tip it and it’s slow to move.
THE BEST VEGAN CHOCOLATE GANACHE FROSTING - JESSI'S …
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Reviews 7Estimated Reading Time 6 minsServings 2Total Time 457598 hrs 28 mins
- Once hot, remove from the heat and add the chocolate. Let the chocolate sit in the hot milk for a couple mins and then start in the middle and slowly whisk the mixture until it becomes creamy.
- Let the vegan chocolate ganache cool to room temperature (approx 1 hour) and stir occasionally.
- Then place it in the refrigerator uncovered to set. Approximately 3 hours (preferably longer if you have the time). You want the chocolate ganache to be firm but still soft enough to scoop out.
VEGAN CHOCOLATE GANACHE - LOVING IT VEGAN
From lovingitvegan.com
5/5 (5)Total Time 10 minsCategory DessertCalories 160 per serving
- Scoop the hardened cream from a can of chilled coconut cream into a microwave safe measuring jug. Microwave in intervals until it reaches a gentle simmer. Don't let it come to a boil, just a gentle simmer. If you don't have a microwave then bring it to a simmer on the stovetop.
- Pour it over the top of the chopped chocolate in the bowl, making sure that all the chocolate is covered with the hot coconut cream. Put a tea towel over the bowl to trap the heat and let it sit for 1 minute. Then remove the tea towel and use a hand whisk to whisk it into a smooth chocolate sauce.
- Let it cool on the counter until room temperature and then use right away as a chocolate sauce or dip or drizzle.
VEGAN CHOCOLATE GANACHE FROSTING - LOVING IT VEGAN
From lovingitvegan.com
5/5 (14)Total Time 15 minsCategory Dessert, How ToCalories 68 per serving
- Place the coconut cream and coconut oil into a pot or saucepan and heat until it reaches a simmer. Don't let it boil. Alternatively heat it in the microwave until just before it boils. Pour over the chocolate in the bowl, making sure that the chocolate is completely covered.
- Let it sit for a minute to let the chocolate melt and then whisk with a hand whisk until you have a completely smooth chocolate sauce.
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