Chocolate Glaze Dairy Free Recipes

DAIRY-FREE CHOCOLATE-GLAZED DONUTS RECIPE BY TASTY

Steps:

• Preheat the oven to 375˚F (190˚C). Grease a 6-indent donut pan with nonstick spray.
• Combine the flour, baking powder, and a pinch of salt in a medium bowl.
• In a large bowl, combine the applesauce, almond milk, maple syrup, vanilla, and apple cider vinegar. Whisk until smooth.
• Using a spatula, fold the dry ingredients into the wet ingredients in two additions until thoroughly combined.
• Pour the batter into the donut pan and smooth the tops with a spatula.
• Bake for 15-20 minutes, or until golden brown and a toothpick inserted in a donut comes out clean.
• Let cool for 5-10 minutes, then invert onto a wire rack to cool completely.
• Combine the powdered sugar and cocoa powder in a wide, medium bowl. Add the almond milk, about 2 tablespoons at a time, until the glaze is smooth, but thick enough to set on top of the donuts.
• Dip the top of each donut in the glaze and return to baking rack to let any excess glaze drip off.
• If using sprinkles, add them immediately after glazing the donuts. Work quickly, as the glaze will harden very fast.
• Enjoy!

THE BEST CHOCOLATE GLAZE

Steps:

• Melt cocoa and butter together in a small saucepan over low heat, about 5 minutes. Remove from heat; stir in confectioners' sugar and vanilla extract. Stir in hot water, 1 teaspoon at a time, until glaze is thick and smooth.

DAIRY-FREE CHOCOLATE CAKE (GLUTEN-FREE OPTION)

Steps:

• Preheat your oven to 350 °F (175 °C). Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla.
• Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.
• Divide the batter between the two pans.
• Bake for 25 minutes or until a toothpick comes out with maybe some moist crumbs, but no uncooked liquid.
• Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
• Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or refrigerated for 3. They can also be frozen for up to 3 months.
• In a large saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.
• Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 1-2 hours, stirring after every 15-20 minutes, or until firm enough to spread on the cake. I need about 1 hour. If you forget about it and leave it in the refrigerator too long, it'll be too firm to spread, so be sure to keep checking on it. If it gets too hard, very lightly reheat it on low heat, stirring constantly, until it's soft enough.
• Once the cake has cooled, spread about 3/4 cup of frosting on the first layer, about 1 cup on top of the cake, and the rest on the sides.
• Cover and refrigerate leftovers for up to 4 days. You can also freeze the frosted cake or unfrosted layers for up to 3 months.

CHOCOLATE GLAZE - DAIRY FREE

Steps:

• Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
• Stir in sugar and vanilla until crumbly.
• Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
• Pour quickly over top of cake or spread evenly.
• Make enough for a 9 inch layer cake.

VANILLA BAKED DONUTS

Steps:

• Preheat oven to 350 F degrees. Lightly grease donut pan with butter or coconut oil.
• Stir up the ingredients in the bowl.
• Stir up the ingredients in the measuring cup.
• Pour the measuring cup contents into the bowl, and stir until all is combined.
• Do not over stir or the donuts will be rubbery.
• Spoon or pipe the batter into the donut rings and bake 10 minutes or until a tooth pick comes out clean.
• Remove pan and let donuts cool in the pan 2 minutes ONLY. Then tip out the donuts and let them cool more on a rack bottom-side up.
• Melt the chocolate chips and coconut oil in a shallow bowl in a microwave for 60 seconds or hot water bath (use a pyrex measuring cup if melting in a water bath and pour into a bowl to dip donuts). Dip each donut to coat with chocolate on one side, and set on parchment or a rack to drip set.
• I added sprinkles right away so they would stick.
• Keep them refrigerated and eat within 2 days for best texture.

CHOCOLATE BAKED DONUTS (GLUTEN FREE, SUGAR FREE)

Steps:

• Preheat the oven to 350°F. Grease the donut pan with a bit of coconut oil on a paper towel, or spray with non stick cooking spray.
• In a large bowl, combine the oat flour (see instructions here), lakanto monkfruit sweetener (or coconut sugar), cacao powder, baking soda, and salt. Mix together and set aside.
• In a small bowl, whisk together the milk, vanilla, egg, and oil. Pour into the dry ingredients and mix together until it forms a sticky batter.
• Scoop the chocolate batter into the donut pan until all are full. Use spoon to smooth the batter together in a donut shape.
• Bake for 20-22 minutes or until a toothpick comes out clean when poked in the center. Let cool 5 minutes, then transfer the donuts to a cooking rack.

VEGAN CHOCOLATE DONUTS

Steps:

• Combine the apple cider vinegar and milk in a bowl. Let sit for 10 minutes.
• Preheat oven to 350 degrees. Grease two donut pans. We used these donut pans .
• Add all the dry ingredients in a bowl and whisk together.
• Once buttermilk is ready, add in the wet ingredients in with dry and mix well.
• Pour batter into greased pans, a little over half full.
• Bake for 8-10 minutes or until cooked thoroughly.
• Make glaze while you wait.
• Whisk together your melted butter, milk and salt.
• Add in cocoa powder and a little powdered sugar at a time, whisking after each addition until a smooth glaze forms. *May not need all the powdered sugar
• Remove donuts from oven. Let cool for 10 minutes. Dip donuts into the glaze.
• Serve immediately or let cool completely and store in an air tight container.

BITTERSWEET CHOCOLATE GLAZE

Steps:

• Place the chocolate, butter, and corn syrup in a small heatproof bowl set in a wide skillet of barely simmering water. Stir frequently and gently (to prevent air bubbles) with a spatula or wooden spoon until the chocolate is almost completely melted. Remove the glaze from the water and set aside to finish melting, stirring once or twice until the glaze is perfectly smooth.
• Or, melt in a microwave on Medium (50%) power for about 2 minutes. Stir gently until completely smooth; do not whisk or beat. Taste and consider adding the salt. To use for crumb coating a cake before glazing it, let cool, without stirring, to a soft frosting consistency. To use as glaze, reheat gently in a pan of hot water (or let cool if just made) to 90°F (for optimal shine) before pouring. (The glaze can be kept, covered and refrigerated, for up to 2 weeks; or freeze it in a sealed container for up to 6 months. Soften or defrost in a pan of hot water or in the microwave.)

CHOCOLATE GLAZE

Steps:

• Gather the ingredients.
• Combine the butter and chocolate in a saucepan over low heat and stir until melted. (Be careful not to overheat the chocolate as it could seize.) Alternatively, put the chocolate and butter in a microwave-safe bowl and microwave on medium for about 1 minute. Stir and continue to heat for about 15 seconds at a time, stirring between intervals, until the chocolate and butter are melted and smooth.
• Sift the confectioners' sugar into a small bowl.
• Stir the sifted confectioners' sugar into the melted butter and chocolate. Beat the mixture, adding small amounts of boiling water until thinned as desired. If you happen to find it too thin, add a little more powdered sugar. If too thick, add more hot water.
• Slowly drizzle the chocolate glaze from the pot or bowl over your cooled, finish baked good. If desired, use a spatula to evenly distribute. How long the glaze will take to harden will depend on both the temperature of the glaze and the room. Once cool, it will harden.