Vegan chocolate glaze

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.
Course Dessert
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
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