Cooked Vegan Cocoa Icing

I've mentioned before that I'm not a fan of making frosting. It's too fussy, seems like it takes far too much butter and sugar to make it "perfect", and in the end I'm a horrible piper when it comes to cake decorating. Most of the time when I bake, the results are adorned with a sprinkle of raw sugar, if anything, with notable exceptions being celebration cakes. However, I do have a bit of a thing for minimalist, not-too-sweet icings and glazes, especially on brownies - and doubly especially if they are of the rich, bittersweet fudgy variety. My university cafeteria used to make the best blondies crowned with a thick layer of that dark chocolate heaven, and to date I never knew just what they did to make it so good!

That said, I'm willing to give it the old college (sorry) try, and I think I've found something close - not to mention vegan, gluten free, glossy and perfect to dip everything from cupcakes to cookies as well as for pouring over brownies or cake. Setting up like a firm, yet slightly soft fudge, it also and has a delicate hint of coconut flavour thanks to the Gold Label Virgin Coconut Oil I used as a base. The recipe doesn't use any chocolate, but instead gets its colour, flavour and (never-blooming) shine from my favourite cocoa powder, icing sugar and potato starch.  All in all, it's definitely spoon-worthy and a definite keeper in my file!

Shared with Gluten Free Fridays

Cooked Vegan Cocoa Icing
Makes enough for one 9" pan of brownies, about 1 1/2 cups or 16 servings
2 tbsp flavourful coconut oil

⅓ cup cocoa powder
1 cup powdered sugar, sifted
2 tbsp potato starch
½ tbsp vanilla
2 tbsp hot, brewed coffee

1. Combine the oil and cocoa in a saucepan over low heat and melt, whisking until smooth.
2. Stir in the powdered sugar and potato starch until well blended. Remove from heat.
3. Beat in vanilla, followed by just enough coffee to make a thick, spreadable icing.
4. Spread immediately on cooled brownies or dip cooled cookies or muffins into the mixture before it sets.

Amount Per Serving
Calories: 52.5
Total Fat: 1.9 g
Cholesterol: 0.0 mg
Sodium: 0.4 mg
Total Carbs: 9.6 g
Dietary Fiber: 0.5 g
Protein: 0.3 g

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