Description
Rich, sweet, and chocolaty! Use this vegan icing to smother cakes and cookies, or even dip strawberries! The finished product will be smooth like a glaze, but thicker and creamier. It’s fluid yet malleable. Top with pomegranate seeds for Valentine’s day! Enjoy!
Ingredients
- 1 cup white sugar
- 6 tablespoons cornstarch
- 4 tablespoons unsweetened cocoa powder
- ½ teaspoon salt
- 1 cup strongly brewed coffee
- 4 teaspoons vegetable oil
- ½ teaspoon vanilla extract
- ¼ teaspoon ground cinnamon (Optional)
Instructions
- Mix sugar
- cornstarch
- cocoa powder
- and salt in a medium saucepan. Whisk in coffee. Heat over medium heat
- stirring frequently
- until thick and starting to boil. Boil for 2 minutes. Avoid overcooking or the glaze will become tacky.
- Remove from heat and stir in oil
- vanilla extract
- and cinnamon. Refrigerate until cool
- about 1 hour.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 1 hr 15 mins
Servings: 12