I wanted a vegan frosting that didn’t require margarine (most vegan frosting recipes that I found online called for margarine – yuck). Finally, I found a vegan frosting sans margarine that was worthy of topping a vegan Cupcake Project cupcake. It’s a vegan chocolate ganache where tofu takes the place of the typical cream.
I waited until they were done enjoying the vegan cupcakes with vegan frosting before telling my tasters that the frosting contained tofu. They were shocked. It was not at all obvious.
The main difference between the vegan chocolate ganache and other chocolate ganaches is the texture. Typically, ganaches have a lustrous sheen. The vegan ganache had a definite matte finish. The texture was also different – it was thick, almost like brownie batter (tasted like it, too!). More pics are coming when I post the cupcakes. It looks a bit more attractive once it’s all smoothed out.
Vegan Frosting Recipe
I got the vegan frosting recipe concept from the Vegetarian Times. Here is my altered version.
Vegan Frosting – Chocolate Ganache Using Tofu
- 1/2 C soft tofu use less if you want it to be more creamy
- 2 3/4 oz chocolate use your favorite brand of chocolate here - semi-sweet or dark both work
- 1/4 C sugar optional (if you use dark chocolate or baking chocolate, you will need to add some sugar to give it sweetness)
- Melt the chocolate in a double boiler or in the microwave. (I usually microwave it. Put it in for thirty seconds, stir, and repeat until it's all melted.)
- Pour the melted chocolate over the tofu and stir until combined.
- If needed, mix in the sugar.