Chocolate Glaze Dairy Free Recipes

Steps:

• Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
• Combine the flour, baking powder, and a pinch of salt in a medium bowl.
• In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
• Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
• Pour the batter into the donut pan and smooth the tops with a spatula.
• Bake for 15-20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
• Let cool for 5-10 minutes, then invert onto a wire rack to cool completely.
• Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.
• Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.
• If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.
• Enjoy!

Steps:

• Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
• Stir in sugar and vanilla until crumbly.
• Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
• Pour quickly over top of cake or spread evenly.
• Make enough for a 9 inch layer cake.

Steps:

• Mix cocoa powder and salt together in a bowl.
• Bring water and sugar to a boil in a saucepan, stirring until sugar is dissolved. Stir in cocoa mixture slowly. Reduce heat to medium. Simmer, stirring occasionally, until sauce thickens slightly, about 3 minutes. Remove from heat and stir in vanilla.
• Pour sauce into a storage container and leave to cool, uncovered, until thickened. Place container on an ice pack for faster cooling. Cover and store in the refrigerator.