Vegan Chocolate Ganache Frosting
- 1/2 cup unsweetened plain almond milk
- 1 1/4 cup dairy-free dark or semisweet chocolate, chopped
- 1/2 cup vegan butter (We like Miyokos and Earth Balance soy-free // softened and cut into Tablespoon-sized slices)
- 1 1/4 - 2 cups organic powdered sugar
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.
Stir gently with a wooden spoon to incorporate, then add softened butter 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, mix again, and place in fridge to set for 20-30 minutes. You’ll know it’s ready when you tip it and it’s slow to move.
Remove from fridge and beat again. If it’s still too thin, add another 1/4 cup powdered sugar at a time and beat until light and fluffy. (As the recipe is written) I found that chilling for a total of 20 minutes and adding 1 3/4 cups total powdered sugar was perfect.
*Nutrition information is a rough estimate for 2 Tbsp frosting calculated with the lesser amounts of ingredients (when a range is given).
Nutrition Per Serving (1 of 14 two-Tbsp servings)
- Calories: 239
- Fat: 16.3g
- Saturated fat: 7.4g
- Cholesterol: 0.7mg
- Sodium: 71mg
- Potassium: 172mg
- Carbohydrates: 21.4g
- Fiber: 2.5g
- Sugar: 16g
- Protein: 1.9g
- Vitamin A: 1%
- Calcium: 3%
- Iron: 16%