Makes 1 1/4 cups (310 mL)
“Frosting” and “icing” are terms that are used interchangeably to mean sweet toppings for cakes, cookies, brownies, and pastries; they keep these desserts from drying out too quickly. Semi-sweet, dark chocolate chips often are dairy-free; check the label. If you prefer, replace the chips with 6 ounces (180 g) semi-sweet baking chocolate. The minerals shown in the nutritional analysis are from ground cocoa beans, which are native to South and Central America and give a wonderful flavour to this frosting. This recipe was developed especially for the Chocolate Orange Cake but it’s good on other cakes too.
1 cup (250 mL) non-dairy chocolate chips
1/2 cup (125 mL) Earth Balance spread or vegan margarine
1/2 cup (125 mL) icing sugar
1/4 cup (60 mL) cocoa powder
1 teaspoon (5 mL) vanilla extract
Warm the chocolate chips in the top of a double boiler over boiling water or in a small pan over medium-low heat until melted and a thick sauce-like consistency when stirred. Add the Earth Balance spread and icing sugar; stir until evenly mixed. Add the cocoa powder and vanilla and stir until evenly mixed. Spread over your cake.
Per tablespoon (15 mL): calories: 100, protein: 0.6 g, fat: 7 g, carbohydrate: 9 g (8 g from sugar), dietary fibre: 1 g, calcium: 4 mg, iron: 0.4 mg, magnesium: 16 mg, phosphorus: 20 mg, potassium: 49 mg, sodium: 1 mg, zinc: 0.2 mg, thiamin: 0 mg, riboflavin: 0 mg, niacin: 0.2 mg, vitamin B 6: 0 mg, folate: 2 mcg, pantothenic acid: 0 mg, vitamin B 12: 0 mcg, vitamin A: 0 mcg, vitamin C: 0 mg, vitamin E: 0 mg, omega-6 fatty acids: 0.1 g, omega-3 fatty acids: 0 g
Percentage of calories from protein 2%, fat 62%, carbohydrate 36%