Dairy Free Mocha Frosting Recipes

MOCHA FROSTING - DAIRY FREE

Mocha Frosting - Dairy Free image

Make and share this Mocha Frosting - Dairy Free recipe from Food.com.

Provided by Chelle_N

Categories Dessert

Time 10m

Yield 1 cake

Number Of Ingredients 4

Ingredients

1/2 cup dairy-free margarine
2 cups confectioners' sugar
1/2 cup cocoa powder
3 tablespoons instant coffee

Steps:

Cream margarine and sugar until fluffy.
Add cocoa powder and coffee, beat until thick.

MOCHA FROSTING

Mocha Frosting image

Categories dessert

Time 35m

Yield Enough frosting for one Bundt cake

Number Of Ingredients 6

Ingredients

1/4 cup water
2 tablespoons butter
1 teaspoon instant powdered coffee
3 ounces sweet, cooking chocolate, chopped into small pieces
1 cup confectioners' sugar
2 tablespoons finely chopped walnut meats, preferably black walnuts

Steps:

Combine the water, butter and coffee in a small saucepan and let heat until butter is melted and liquid is quite hot.
Put the chocolate pieces into the container of a food processor and start blending. Gradually add the butter liquid to the chocolate. Add the sugar and process five minutes, stopping the machine occasionally to scrape down the sides of the container with a rubber spatula.
Let stand 15 to 20 minutes or until thickened. Dribble it evenly over the cake. Sprinkle with nuts.

Nutrition Facts : @context http, Calories 1170, UnsaturatedFat 24 grams, Carbohydrate 176 grams, Fat 58 grams, Fiber 6 grams, Protein 6 grams, SaturatedFat 31 grams, Sodium 18 milligrams, Sugar 164 grams, TransFat 1 gram

DAIRY FREE MOCHA FROSTING

Dairy Free Mocha Frosting image

:)

Provided by Toni Mendenhall

Categories Other Desserts

Time 20m

Number Of Ingredients 5

Ingredients

2 c confectioner's (powdered) sugar
2 Tbsp cocoa powder
3 Tbsp vegan butter
2 oz cold strong coffee, more as needed (or use vanilla rice milk if you don't like coffee
1 tsp bourbon vanilla

Steps:

1. Beat the sugar and cocoa powder to incorporate the vegan butter coffee and vanilla. If you need more liquid, add a small amount at a time. Beat for two minutes or so until smooth. If you need to stiffen the frosting, add a little more confectioner's sugar.
2. Chill the frosting before using it. I chill it, covered, for roughly an hour. Frost the cupcakes. Cover in an air-tight container until serving. If making ahead of time, chill frosted cakes briefly in the freezer before wrapping individually and freezing.

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If you are using instant coffee, combine 2 tsp with 2 1/2 tsp of really hot water and whisk to combine. Allow to cool a bit before starting your frosting.
In the bowl of a stand mixer, beat the room temperature butter on medium-high until it is soft and smooth.
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