Vegan Chocolate Ganache Frosting
(recipe, Ania Catalano)
Double this recipe if you want to fill as well as frost a cake (you’ll have some left over).
- 8 oz. unsweetened chocolate, chopped
- 1 cup light agave nectar
- ¾ cup non-dairy creamer
- 1 Tbsp. non-hydrogenated butter substitute
- 1 Tbsp. vanilla extract
- Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.