Vegan Chocolate Buttercream Frosting
This vegan chocolate buttercream frosting turned out creamy and delicious.
Prep Time10 minutes mins
Soaking time1 hour hr
Total Time1 hour hr 10 minutes mins
Course: Dessert
Cuisine: American
Servings: 12
Calories: 99kcal
- 1 cup cashews
- 1 cup date paste (see my date paste recipe for instructions)
- 1/2 cup water
- 1/4 cup cocoa powder
- 1 teaspoon vanilla extract
- Pinch salt
Add the cashews to a bowl, then add enough boiling water to completely submerge the cashews.
Let the cashews soak for one hour, then drain and rinse.
Add the soaked cashews and water to a food processor or blender and process/blend until smooth (approximately 3 minutes).
Add the cocoa powder, vanilla extract, date paste and salt and process blend for another couple of minutes until smooth and airy.
Refrigerate for at least two hours before frosting the cake.
Makes 2 1/2 cups of vegan chocolate buttercream frosting.
Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 179mg | Fiber: 2g | Sugar: 8g | Calcium: 11mg | Iron: 1mg