This post may contain affiliate links. Please read my disclosure policy.
I made this Vegan Chocolate Frosting to top my Paleo Double Chocolate Cake. It’s creamy, sweetened naturally, and makes the perfect cake icing! Plus, it is made with a secret ingredient.
I posted my Paleo Double Chocolate Cake, which was my first ever cake recipe that I’ve posted on the blog, and quickly realized that this would be better with icing. So what did I do?
I got creative and tried to think of what would make an incredible vegan icing that wasn’t loaded with a bunch of sugar or unrecognizable ingredients, and then I thought back to the vegan ice cream I had had the other week and remembered what the base was made from…
TOFU.
Yep, my ice cream was made from tofu and it was some of the tastiest ice creams I had ever had. I know you’re probably staring at your computer like what the hell…but I’m not kidding! It was so creamy, so sweet, so deliciously just like the real thing.
So why not make icing from tofu, too?
I got to work in my kitchen and created probably the best vegan icing you will ever have in your life. It came out so creamy and so fluffy, and I can promise you that you will never even know that there is any tofu in it.
You have to try it, because you will be blown away at how good it is. Promise!
Vegan Chocolate Frosting
Vegan Chocolate Frosting made from tofu to top my Paleo Double Chocolate Cake. It’s creamy, sweetened naturally, and makes the perfect cake icing! Plus, it is made with a secret ingredient.
Ingredients
- 1 – 14oz. package firm tofu
- 1/4 cup almond milk
- 3 Tablespoons maple syrup
- 1/2 tsp vanilla
- 1 12oz bag dairy-free chocolate chips (can use regular, but note, no longer vegan)
- 1/2 Tbsp coconut oil
Instructions
In a double-boiler saucepan or microwave, melt chocolate chips with 1/2 tbsp coconut oil. If using microwave, set on increments and stir occasionally to prevent burning.
Once melted, let cool for 10 minutes.
In a food processor, blend tofu, almond milk, maple syrup and vanilla until completely smooth. I let mine go for 2 minutes on high.
Add in melted chocolate and blend, scraping down sides as needed.
Let chill in fridge for at least 1 hour before using.
There may be affiliate links in this post! By purchasing a product I recommend, I may receive a small compensation. However, I only recommend products I absolutely love and use myself. Thank you for supporting Erin Lives Whole, it helps keep this blog afloat 🙂
olivia says
i tried this recipe and my frosting turned out a lot darker than yours. it was also a lot thinner than the way it appeared in the picture. do u have any suggestions or tips on how to fix it, thanks.
Erin says
Did you use firm tofu? If so, that shouldn’t have been an issue. I would put it in the fridge to let it harden.
Heather says
HELP! I over whipped my frosting!! Now it’s really thick and I can’t imagine it will spread well over the cake. Is there any way to save the frosting and make it more pliable and creamy again? Maybe some melted coconut oil?