Vegan Chocolate Icing Recipes

Steps:

• 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.

Steps:

• PRE-PREPARATIONS:.
• Preheat your oven to 350'F.
• Prepare your baking pan(s). Make sure you grease them well and put parchment on the bottom of the pans. This cake can stick.
• You can use a tub pan. If you do, bake this for one hour.
• You can use a 9 x 13 rectangular pan, if you do bake for 45 minutes.
• If you use 2 round 8" cake pans bake for 30-35 minutes.
• Not all ovens are the same so cooking times may vary slightly.
• After the cake is done, check it with a skewer by sticking it in the middle of the cake. If its done, the skewer will come out clean.
• NOW FOR THE CAKE:.
• Mix the dry ingredients in a bowl.
• Mix the wet ingredients together well and add to the dry ingredients. Mix together until totally combined and smooth.
• Put the batter into your prepared pan(s) and bake according to the above directions:.
• FOR THE CREAM CHEESE ICING:.
• In a deep narrow bowl beat the cream cheese, margarine, vanilla and sea salt together well until it is a creamy mixture.
• Add the cocoa and mix thoroughly. You could leave the cocoa out if you want a white icing.
• Add the powdered sugar until the icing is the consistency you like. I prefer mine somewhat stiff, but its up to you.
• Once the cake(s) are totally cooled ice them and put into the fridge to set up for about 1 hour.
• Cut yourself a big slice and enjoy with your favourite beverage.
• Bon Appetit!