Category Archives: Vegan Recipes

VEGAN ICING UNDER TWO MINUTES

ICING UNDER TWO MINUTES

Icing under two minutes

Here are quick vegan icing or topping recipe ideas that take under 2 minutes to make, each designed for one large serving. These are quick, easy-to-make icings or toppings that will save time while adding a delicious vegan touch to your cake.

QUICK VEGAN CHOCOLATE GANACHE

Quick Vegan Chocolate Ganache

Ingredients:

• 3 tbsp vegan dark chocolate chips or chopped vegan chocolate

• 2 tbsp coconut cream (or any non-dairy cream)

• ½ tsp vanilla extract (optional)

Instructions:

1. In a microwave-safe bowl, place the chocolate chips.

2. Microwave for 30 seconds, then stir.

3. Add the coconut cream and stir until smooth. If it’s too thick, microwave for an additional 10-15 seconds.

4. Stir in vanilla extract (optional).

5. Let it cool slightly before pouring or spreading over the cake.

QUICK VEGAN BUTTERCREAM

Quick Vegan Buttercream

Ingredients:

• 3 tbsp vegan butter (softened)

• 1 cup powdered sugar (sifted)

• 1 tbsp non-dairy milk (any plant-based milk)

• ½ tsp vanilla extract

Instructions:

1. In a bowl, cream the softened vegan butter using a whisk or hand mixer.

2. Gradually add the powdered sugar and beat until fluffy.

3. Add non-dairy milk and vanilla extract and mix until smooth.

4. Spread over your cake or use as a piping icing.

VEGAN WHIPPED COCONUT TOPPING

Vegan Whipped Coconut Topping

Ingredients:

• ½ cup chilled coconut cream (from a can of coconut milk)

• 1 tbsp powdered sugar

• ½ tsp vanilla extract

Instructions:

1. Scoop out the solidified coconut cream from the can, leaving the liquid behind.

2. Using a hand mixer or whisk, beat the coconut cream for 1-2 minutes until fluffy.

3. Add powdered sugar and vanilla extract and continue whisking until fully combined.

4. Spread generously over your cake for a light, fluffy topping.

VEGAN PEANUT BUTTER FROSTING

Vegan Peanut Butter Frosting

Ingredients:

• 3 tbsp peanut butter (smooth or crunchy)

• 2 tbsp powdered sugar

• 1 tbsp non-dairy milk (adjust to preferred consistency)

• ½ tsp vanilla extract

Instructions:

1. In a bowl, mix the peanut butter with powdered sugar.

2. Add the non-dairy milk, a little at a time, until it reaches your desired consistency.

3. Stir in the vanilla extract.

4. Spread over your cake for a creamy, nutty topping.

VEGAN LEMON GLAZE

Vegan Lemon Glaze

Ingredients:

• 1 tbsp lemon juice

• ½ cup powdered sugar

• 1 tsp non-dairy milk (optional for consistency)

Instructions:

1. In a bowl, mix the powdered sugar with lemon juice until smooth.

2. If the glaze is too thick, add a tiny splash of non-dairy milk.

3. Pour or drizzle over your cake for a sweet, tangy topping.

VEGAN RASPBERRY CREAM TOPPING

Vegan Raspberry Cream Topping

Ingredients:

• ½ cup frozen raspberries (thawed and mashed)

• 3 tbsp coconut cream (or any non-dairy cream)

• 1 tbsp powdered sugar

• ½ tsp vanilla extract

Instructions:

1. Mash the thawed raspberries in a small bowl.

2. In a separate bowl, whisk the coconut cream with powdered sugar and vanilla extract until smooth and creamy.

3. Fold the mashed raspberries into the whipped coconut cream.

4. Spread over your cake for a fruity, creamy topping.

VEGAN CHOCOLATE GANACHE

Vegan Chocolate Ganache 

Ingredients:

• 3 tbsp dairy-free dark chocolate chips

• 2 tbsp non-dairy milk (adjust for consistency)

Instructions:

1. Place the chocolate chips in a heatproof bowl.

2. Heat the non-dairy milk until warm (microwave or stovetop).

3. Pour the warm milk over the chocolate chips and let sit for 1-2 minutes.

4. Stir until smooth and glossy. If it’s too thick, add more non-dairy milk to reach a pourable consistency.

5. Drizzle or spread over your cake for a rich, chocolatey topping.

VEGAN MAPLE BUTTERCREAM

Vegan Maple Buttercream

Ingredients:

• 3 tbsp vegan butter (softened)

• 2 tbsp maple syrup

• ½ cup powdered sugar

• ½ tsp vanilla extract

Instructions:

1. Beat the softened vegan butter with maple syrup until smooth.

2. Gradually add powdered sugar and beat until fluffy.

3. Stir in the vanilla extract.

4. Spread generously over your cake for a creamy, maple-sweetened buttercream.

VEGAN CINNAMON COCONUT WHIP

Vegan Cinnamon Coconut Whip

Ingredients:

• 3 tbsp coconut cream (thick part from a can of full-fat coconut milk)

• 1 tsp maple syrup or agave syrup

• ¼ tsp cinnamon

• 1 tbsp non-dairy milk (if needed for consistency)

Instructions:

1. In a small bowl, whisk the coconut cream until smooth and creamy.

2. Add maple syrup and cinnamon, then whisk again until combined.

3. If the mixture is too thick, add a splash of non-dairy milk to reach your desired consistency.

4. Spread over your cake for a light, cinnamon-infused whipped topping.

VEGAN FONDANT

VEGAN FONDANT

BASIC VEGAN FONDANT

Basic Vegan Fondant

Ingredients:

• 1 cup powdered sugar (sifted)

• ¾ tsp agar-agar powder (or ¼ tsp agar-agar flakes dissolved in ½ tbsp water)

• 1 tbsp light corn syrup or agave syrup

• ¾ tsp vegetable glycerin

• 1 tsp coconut oil or vegan butter

• ¼ tsp vanilla extract

• 1–2 tsp water (adjust as needed)

Instructions:

1. Prepare the agar-agar – If using powder, dissolve in ½ tbsp warm water. If using flakes, heat them with water in a small saucepan until fully dissolved.

2. In a bowl, sift the powdered sugar.

3. Make a well in the center and add the corn syrup (or agave), vegetable glycerin, melted coconut oil, vanilla extract, and the prepared agar-agar mixture.

4. Stir until a dough starts to form. If it’s too dry, add water a little at a time.

5. Knead the fondant on a powdered sugar-dusted surface until smooth and elastic.

6. Wrap tightly in plastic wrap and let it rest for at least 30 minutes before use.

CLASSIC VEGAN FONDANT NO AGAR-AGAR

Classic Vegan Fondant (No Agar-Agar)

Ingredients:

• 1 cup powdered sugar (sifted)

• 1 tbsp light corn syrup or agave syrup

• ¾ tsp vegetable glycerin

• 1 tsp refined coconut oil or vegan butter (melted)

• ¼ tsp vanilla extract

• 1–2 tsp water (adjust as needed)

Instructions:

1. Sift the powdered sugar into a bowl.

2. In another bowl, whisk together the corn syrup (or agave), glycerin, melted coconut oil, and vanilla.

3. Create a well in the center of the sugar and pour in the wet ingredients. Stir until a dough forms.

4. Knead on a surface dusted with powdered sugar until smooth. Add water if too dry, or more sugar if too sticky.

5. Wrap and rest for 30 minutes before use.

AGAR-AGAR VEGAN FONDANT

Agar-Agar Vegan Fondant

Ingredients:

• 1 cup powdered sugar (sifted)

• ¾ tsp agar-agar powder (or ¼ tsp agar-agar flakes dissolved in ½ tbsp water)

• 1 tbsp light corn syrup or agave syrup

• ¾ tsp vegetable glycerin

• 1 tsp coconut oil or vegan butter (melted)

• ¼ tsp vanilla or almond extract

• 1–2 tsp warm water

Instructions:

1. Dissolve the agar-agar: If using flakes, heat them with ½ tbsp water until dissolved. If using powder, dissolve in warm water and let sit.

2. Sift the powdered sugar into a bowl.

3. Mix the agar-agar with corn syrup, glycerin, coconut oil, and vanilla.

4. Slowly add wet ingredients to the sugar and stir until a dough forms. Knead until smooth.

5. Wrap tightly and rest for 30 minutes before using.

VEGAN MARSHMALLOW-STYLE FONDANT

Vegan Marshmallow-Style Fondant

Ingredients:

• ½ cup vegan marshmallows 

• 1 tsp water

• 1 tsp light corn syrup or agave syrup

• 1 cup powdered sugar (sifted)

• ¾ tsp vegan butter or coconut oil (melted)

• ¼ tsp vanilla extract

Instructions:

1. Melt the marshmallows: In a microwave-safe bowl, melt the marshmallows with water in 20-second bursts, stirring in between until smooth.

2. Stir in the corn syrup, vegan butter, and vanilla.

3. Gradually mix in sifted powdered sugar until a dough forms.

4. Knead on a surface dusted with powdered sugar until elastic.

5. Wrap and rest for 1 hour before use.

VEGAN CHOCOLATE FONDANT

Vegan Chocolate Fondant

Ingredients:

• ¾ cup powdered sugar (sifted)

• 2 tbsp unsweetened cocoa powder (sifted)

• 1 tbsp light corn syrup or agave syrup

• ¾ tsp vegetable glycerin

• 1 tsp refined coconut oil or vegan butter (melted)

• ¼ tsp vanilla extract

• 1–2 tsp warm water (adjust as needed)

Instructions:

1. Sift the powdered sugar and cocoa powder together in a bowl.

2. Whisk together the corn syrup (or agave), glycerin, melted coconut oil, and vanilla in another bowl.

3. Add wet ingredients to the dry ingredients and stir until a dough forms.

4. Knead on a powdered sugar-dusted surface until smooth. Add water if too dry, or more sugar if too sticky.

5. Wrap and rest for 30 minutes before using.

FRUIT-FLAVOURED VEGAN FONDANT

Fruit-Flavoured Vegan Fondant

Ingredients:

• 1 cup powdered sugar (sifted)

• 1 tbsp freeze-dried fruit powder (e.g., strawberry, raspberry, or mango) OR 1 tbsp fruit juice (e.g., lemon or orange)

• 1 tbsp light corn syrup or agave syrup

• ¾ tsp vegetable glycerin

• 1 tsp coconut oil or vegan butter (melted)

• ¼ tsp vanilla extract (optional)

• 1–2 tsp warm water (adjust as needed)

Instructions:

1. Sift the powdered sugar and fruit powder together in a bowl.

2. In a separate bowl, whisk together the corn syrup (or agave), glycerin, melted coconut oil, and vanilla/fruit extract.

3. Combine the wet and dry ingredients, mixing until a dough forms.

4. Knead on a powdered sugar-dusted surface until smooth. Add water if too dry, or more sugar if too sticky.

5. Wrap tightly and rest for 30 minutes before use.

COCONUT-LIME VEGAN FONDANT

Coconut-Lime Vegan Fondant

Ingredients:

• 1 cup powdered sugar (sifted)

• 1 tbsp light corn syrup or agave syrup

• ¾ tsp vegetable glycerin

• 1 tsp coconut oil (melted)

• ¼ tsp coconut extract (optional)

• ¼ tsp lime zest

• ½ tsp lime juice (adjust as needed)

Instructions:

1. Sift the powdered sugar and mix in the lime zest.

2. Whisk together the corn syrup, glycerin, melted coconut oil, coconut extract, and lime juice.

3. Combine the wet ingredients with the dry ingredients and stir until a dough forms.

4. Knead on a powdered sugar-dusted surface until smooth and elastic.

5. Wrap tightly and rest for 30 minutes before using.

VEGAN CHOCOLATE SAUCES AND GLAZE

CHOCOLATE SAUCES & GLAZE

Midnight Velvet Chocolate Glaze

Midnight Velvet Chocolate Glaze

A rich, dark chocolate glaze with a silky finish, perfect for draping over cakes or drizzling onto plated desserts.

Ingredients

• 150g dark vegan chocolate (70% cocoa or higher), finely chopped

• 120ml (½ cup) full-fat coconut milk

• 2 tbsp maple syrup or agave syrup

• 1 tbsp coconut oil

• ½ tsp vanilla extract

• Pinch of sea salt

Instructions

1. Heat the coconut milk in a small saucepan over medium heat until it just begins to simmer—do not boil.

2. Remove from heat and immediately add the chopped chocolate, stirring gently until smooth and glossy.

3. Stir in the maple syrup, coconut oil, vanilla extract, and a pinch of sea salt. Continue stirring until well combined.

4. Let the glaze sit for 5–10 minutes to thicken slightly before pouring over your cake.

Styling & Plating

Drizzle the glaze generously over the cake, letting it flow naturally for a glossy, elegant finish. Garnish with fresh berries, gold leaf, or a dusting of cocoa powder for a luxurious touch. Serve on a dark plate to enhance the richness of the chocolate.

Choco-Lava Drip Sauce

Choco-Lava Drip Sauce

A thick, glossy chocolate sauce that clings beautifully to cakes, perfect for a decadent lava effect.

Ingredients

• 100g vegan chocolate (dark or semi-sweet), chopped

• 80ml (⅓ cup) oat or almond cream

• 30g (2 tbsp) vegan butter or coconut oil

• 2 tbsp powdered sugar or coconut sugar

• 1 tbsp cocoa powder

• 1 tsp espresso powder (optional, enhances depth)

• ½ tsp vanilla extract

Instructions

1. In a heatproof bowl, add the chopped chocolate, vegan butter, and espresso powder.

2. Heat the oat or almond cream in a saucepan until warm but not boiling.

3. Pour the warm cream over the chocolate and let sit for 1–2 minutes. Then whisk until smooth.

4. Sift in the powdered sugar and cocoa powder, stirring until fully incorporated.

5. Add the vanilla extract and mix well. Let it sit for 5 minutes to thicken before use.

Styling & Plating

For a dramatic effect, pour the Choco-Lava Drip Sauce over the edges of your cake, letting it cascade down the sides. Top with chocolate curls or nuts for added texture. Serve with a scoop of dairy-free vanilla ice cream for contrast.

Molten Mocha Fudge Glaze

Molten Mocha Fudge Glaze

A deeply intense, fudgy chocolate glaze infused with a hint of coffee for richness.

Ingredients

• 120g dark vegan chocolate (minimum 70%), chopped

• 100ml (scant ½ cup) coconut cream

• 2 tbsp maple syrup

• 1 tbsp unsweetened cocoa powder

• 1 tsp instant coffee or espresso powder

• 1 tbsp melted vegan butter or neutral oil

• ¼ tsp salt

Instructions

1. Heat the coconut cream in a saucepan over low heat until just warm.

2. Add the chopped chocolate, stirring gently until melted.

3. Whisk in the maple syrup, cocoa powder, coffee powder, and salt until smooth.

4. Stir in the melted vegan butter to add extra gloss.

5. Allow to cool for 5 minutes before using to achieve a thick, fudgy texture.

Styling & Plating

Pour over the cake and use the back of a spoon to create elegant swirls. Sprinkle with cacao nibs, crushed hazelnuts, or edible flowers for a beautiful finish. Serve on a rustic wooden board for a cozy, artisanal feel.

Adjust The Recipes If Needed

These recipes work beautifully as thick vegan chocolate glazes or sauces for your cakes. Each one balances fat, sweetness, and structure to ensure a smooth, glossy finish. 

• Chocolate & Fat Ratio: The use of dark vegan chocolate combined with coconut cream, vegan butter, or coconut oil creates a rich, thick texture. The fats help the glaze stay smooth and shiny.

• Sweeteners: Maple syrup, coconut sugar, or powdered sugar dissolve well, keeping the glaze from being grainy.

• Cocoa Powder & Espresso Powder: These add depth and enhance the chocolate flavour without thinning the glaze.

• Resting Time: Letting the glaze sit for a few minutes after mixing allows it to thicken slightly before pouring.

 

How They Can Be Adjusted If Needed:

• Too thick? Add 1 tbsp of warm plant-based milk or extra coconut cream to loosen.

• Too thin? Let it sit longer at room temperature or add more chopped chocolate (10-20g).

• Glaze not setting? Place in the fridge for 5–10 minutes to firm up slightly before use.

These glazes should coat your cakes beautifully while maintaining a smooth, luscious texture. 

VEGAN FRUIT COMPOTE

Vegan Fruit Compote

Here are three vegan fruit compote recipes, designed to perfectly complement our three different Vegan Cake Desserts . Each compote is scaled for one large serving or a large cupcake. These compotes add vibrant colour, fresh fruit flavours, and a beautiful contrast to your cakes, enhancing both the taste and presentation of your vegan desserts!

Mixed Berry Compote

Mixed Berry Compote for Vegan Chocolate Cake

The rich, deep flavours  of chocolate cake pair beautifully with a tangy berry compote.

Ingredients:
- 100g mixed berries (blueberries, raspberries, and strawberries)
- 20g maple syrup or agave syrup
- 1 teaspoon lemon juice (5ml)
- 1 teaspoon cornstarch (optional, for thicker consistency)
- 1 tablespoon water (15ml)

Instructions:
1. In a small saucepan, combine the mixed berries, maple syrup, and lemon juice.
2. Cook over medium heat for 5-7 minutes, stirring occasionally, until the berries begin to break down and release their juices.
3. In a separate small bowl, mix the cornstarch with the water to form a slurry, then add it to the saucepan. Stir well and cook for another 1-2 minutes until the compote thickens.
4. Remove from heat and allow it to cool slightly before drizzling over your vegan chocolate cake or cupcakes.
5. Optional: Garnish with a dollop of vegan cream for extra richness.

 

Strawberry & Rhubarb Compote

Strawberry & Rhubarb Compote for Vegan Fruit Cake

The tartness of rhubarb and the sweetness of strawberries balance out the vanilla in our Vegan Vanilla Cake Dessert.

Ingredients:
- 75g strawberries, chopped
- 50g rhubarb, chopped
- 20g maple syrup or agave syrup
- 1 teaspoon lemon juice (5ml)
- 1 tablespoon water (15ml)

Instructions:
1. In a small saucepan, combine the strawberries, rhubarb, maple syrup, and lemon juice.
2. Cook over medium heat for about 5-7 minutes, stirring occasionally, until the strawberries release their juices and the rhubarb softens. The compote should become syrupy.
3. Add the water and stir well to combine. If you prefer a thicker consistency, simmer for another 1-2 minutes.
4. Remove from heat and allow the compote to cool slightly before spooning it over your vegan vanilla cake or cupcakes.
5. Optional: Pair with vegan cream for a creamy contrast and extra decadence.

Citrus & Peach Compote

Citrus & Peach Compote for Vegan Fruit Cake Dessert

The Vegan Vanilla-Fruit Cake Dessert mix will pair wonderfully with a fresh, zesty peach compote.

Ingredients:
- 100g fresh or frozen peach slices (or diced if using large peaches)
- 15g orange juice (about 1/2 an orange)
- 10g maple syrup or agave syrup
- 1/2 teaspoon vanilla extract (2.5ml)
- 1 teaspoon lemon juice (5ml)

Instructions:
1. In a small saucepan, combine the peach slices, orange juice, and maple syrup.
2. Cook over medium heat for 5-7 minutes, stirring occasionally, until the peaches soften and release their juices.
3. Add the vanilla extract and lemon juice, and stir to combine. Let it simmer for another 2 minutes to allow the flavors to meld together.
4. Remove from heat and allow it to cool slightly before serving on top of your vegan fruit cake or cupcakes.
5. Optional: Top with a small drizzle of vegan cream or a sprinkle of zest for added flair.

Plating and Serving:
1. Once your cakes or cupcakes are baked, plate them and top with your chosen compote.
2. Add a dollop of vegan whipped cream or a drizzle of coconut cream to enhance the overall presentation.
3. Garnish with fresh mint, zest, or a few whole fresh berries for an elegant touch.

 

VEGAN ICING RECIPES

Vegan Icing

Here are three small-batch vegan icing recipes, each enough for one serving or one large cupcake.

Cashew Icing - Creamy & Smooth

Cashew Icing (Creamy & Smooth)

A rich, dairy-free icing made from cashews.

Ingredients:

• 30g raw cashews (about ¼ cup)

• 10ml maple syrup (2 tsp)

• 10ml plant milk (2 tsp, adjust for consistency)

• 2ml vanilla extract (½ tsp)

• 2ml lemon juice (½ tsp)

• Pinch of salt

Instructions:

1. Soak the cashews in hot water for 10 minutes, then drain.

2. Blend all ingredients until smooth. Add a little more plant milk if needed.

3. Spread or pipe onto your cupcake and decorate with some edible flowers and fruit.

Vegan Lemon Frosting - Fluffy & Zesty

Vegan Lemon Frosting (Fluffy & Zesty)

A classic lemon buttercream-style frosting.

Ingredients:

• 30g vegan butter (Flora or similar)

• 60g icing sugar (½ cup)

• 5ml fresh lemon juice (1 tsp)

• 1ml vanilla extract (¼ tsp)

• 2ml plant milk (½ tsp, if needed)

Instructions:

1. Whip the vegan butter until soft and creamy.

2. Gradually add the icing sugar, mixing well.

3. Add lemon juice and vanilla, beating until smooth.

4. If needed, add plant milk to adjust the consistency. Frost the cake dessert and sprinkle some edible glitter or any cake decoration of your choice. If you have some lemon chips available, add one or two pieces to finish.

Vegan Chocolate Icing - Rich & Decadent

Vegan Chocolate Icing (Rich & Decadent)

Perfect for chocolate lovers!

Ingredients:

• 30g vegan butter (Flora or similar)

• 50g icing sugar (scant ½ cup)

• 5g cocoa powder (½ tbsp)

• 5ml plant milk (1 tsp)

• 2ml vanilla extract (½ tsp)

Instructions:

1. Cream the vegan butter until smooth.

2. Add icing sugar and cocoa powder, mixing until combined.

3. Stir in vanilla and plant milk, adjusting consistency if needed. Vegan chocolate drops or even some brittle is a great addition.