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Vegan Chocolate Glaze

A rich and creamy vegan chocolate glaze that goes on smooth but dries hard. Perfect as a drizzle for brownies, a cookie frosting, or doughnut glaze!

Vegan chocolate glaze in a copper pot

The king of chocolate holidays is nearly upon us, and the great news is that vegetarians and vegans everywhere can enjoy their fill of chocolatey goodness: The cocoa bean is a seed from the cacao tree, so it’s literally a plant-based yummy (holla!).

Of course, if you’re vegan or a dairy-avoider, you already know that dairy creeps into a lot of the commercial chocolate products we know and love — milk chocolate, lol — so take care to read labels and such when you go shopping. But today’s recipe is a worry-free edition of chocolate heaven.

Vegan chocolate glaze ingredients

Indeed, this vegan chocolate glaze is made from cocoa powder, which is naturally vegan, along with confectioner’s sugar (icing sugar), espresso powder, vanilla, and your choice of non-dairy milk.

This isn’t required for this recipe, but in case you’re curious, I use this Extra Brute cocoa powder (Amazon affiliate link), which is rich, chocolately, and a deep shade of brick that also makes beautiful red velvet cakes.

Whisking up Vegan Chocolate Glaze

Whisk these simple ingredients together until temptingly creamy and smooth. (Yes, take a taste test — that’s the best part about being the cook!)

In place of dairy milk that’s normally used in glazes, I used Ripple Half & Half, which is a pea-protein based non-dairy milk substitute. And it’s awesome. My local Target carries it, but feel free to use your favorite almond or cashew milk instead. I would go with an unsweetened version, since we’re already using a lot of sugar here, but if all you have on hand is a vanilla flavor, I think that should work just fine.

Vegan chocolate glaze in a copper pot

Drizzle the chocolate glaze on your favorite dessert. Or right into your mouth — I won’t tell! Or schmear on a cookie. It goes on smooth and creamy, but will dry hard as it sets.

I photographed this vegan chocolate glaze in my cute little copper pot, but there’s no heating involved! The secret to the creamy goodness is sifting the sugar to remove the lumps. Yeah, I know, it’s an extra step, but you’ll be glad you did.

Need a recipe to try this amazing vegan chocolate glaze on? How about these fudgy vegan mocha brownies? They’re the bomb!

Karen xo

Vegan chocolate glaze
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4.86 from 7 votes

Vegan Chocolate Glaze

A rich and chocolatey vegan glaze that goes on smooth and creamy but dries hard. Perfect as a drizzle for brownies, a cookie frosting, or donut glaze. Expresso powder heightens the chocolate flavor.
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Prep Time15 mins
Total Time15 mins
Course: Dessert
Cuisine: American
Servings: 1 cup
Calories: 45kcal
Author: Karen Gibson


  • 1 cup confectioner's sugar
  • 3 tablespoons cocoa powder
  • 1/2 teaspoon espresso powder
  • 1/2 teaspoon vanilla paste or quality extract
  • 2-3 tablespoons non-dairy milk, such as cashew or almond


  • Sift the confectioner's sugar, cocoa powder, and espresso powder through a medium sieve into a medium, to remove all lumps. Add the vanilla paste and 2 tablespoons of the non-dairy milk, and whisk until smooth. Lift the whisk from the glaze: the glaze should stream smoothly and slowly from the whisk. If too thick, whisk in another teaspoon and retest. If too thin, whisk in another teaspoon of sugar or cocoa powder.
  • Use immediately. If glaze stiffens during use, add a very small amount of non-dairy milk and whisk until smooth.


Calories: 45kcal
Nutritional information, if shown, is provided as a courtesy only, and is not to be taken as medical information or advice. The nutritional values of your preparation of this recipe are impacted by several factors, including, but not limited to, the ingredient brands you use, any substitutions or measurement changes you make, and measuring accuracy.

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Recipe Rating


Friday 11th of March 2022

This glaze is delicious -! And easy! Any idea why after I placed my baked goods in the fridge with the glaze on it turned a milky faded tan color- not pretty at all As when I put them in!? Can this glaze not be refrigerated? What would cause the change in color to the glaze?


Sunday 6th of September 2020

I was looking for something to top a chocolate bundt cake that I didn't want to smother in frosting. It was perfect! Added it to Yummly.

Aimee B.

Wednesday 24th of June 2020

This was very easy and delicious. I actually made it with tap water and it turned out just fine. It didn't "break" or anything and spread out nicely on my cake. I used room temp water directly from the faucet. I think you'd only run into trouble if one was to use water with melted chocolate chips. I could see it possibly seizing up. But with just powdered sugar and cocoa powder it works just fine and creates a smooth ganache, at least it did for me.


Friday 17th of April 2020

Made this as a drizzle for chocolate chip cookies, and it was so good! The espresso powder made it so lovely and rich.


Saturday 22nd of February 2020

Can you add more almond milk to use as a cake glaze?


Friday 28th of February 2020

I haven't tried that, so really can't advise. Might be worth the experiment, though!