SnowFairy repliedmmmm mint berry :)

and i've made a decadent 'buttercream' frosting with earth balance spread, living harvest vanilla hempmilk and some of that vegan friendly powdered sugar. yum. :P

*earth balance spread is vegan while smart balance spread contains milk whey.

Sharon repliedI would say neither. A nice vanilla frosting with meat sprinkled in will do just fine.

Go Cougs! repliedbeef....it's what's for dinner. lol

rusty shackleford repliedyou should make a ganache frosting, garnished with mint.

Lisa repliedMint sounds good.

Jill J repliedHere are some ideas and variations from the vegan chef.


1/2 cup soy margarine, softened
1/4 cup soy milk, rice milk, or other non-dairy milk of choice
3 cups Veganized Powdered Sugar
1 1/2 t. vanilla


Using an electric mixer or in a large bowl with a hand held mixer, place the soy margarine and soy milk, and cream them together. Add half of the sugar, and beat well to combine. Add the remaining ingredients and continue to beat the mixture until light and fluffy.

*Note: For a Berry Frosting, add 1/4 cups mashed fresh or frozen berries, such as raspberries, strawberries, or blueberries.

For a Chocolate Frosting, add 1/2 cups cocoa powder or 1/3 cups melted vegan chocolate chips.

For a Coffee Frosting, substitute cold coffee or espresso for the soy milk in the recipe.

For a Mocha Frosting, substitute cold coffee or espresso for the soy milk in the recipe and add 1/4-1/3 cup cocoa powder or 3-4 T. melted vegan chocolate chips.

You can also stir in chopped nuts, chopped vegan chocolate, shredded coconut, or chopped fruit into the basic Vanilla "Buttercream" Frosting recipe to create additional variations.

Spiderman 4 repliedHow about the chocolate ganache icing (from: Vegan with a vengeance ~ Isa Chandra Moskowitz)?

1/3 cup soy milk
4 ounces bittersweet chocolate, chopped
2 tablespoons pure maple syrup

In a small saucepan, scorch the soy milk (bring it to the boil), then lower the heat to a simmer and add the chocolate and maple syrup. Mix with a heatproof spatula for about 30 seconds. Turn the heat off, and continue stirring until the chocolate is fully melted and the icing is smooth.

or the fudgy chocolate frosting (from: Skinny b*tch in the kitch ~ Rory Freedman & Kim Barnouin)?

(Makes about 1 litre.)
14 tablespoons refined coconut oil
225g evaporated cane sugar
175g unsweetened cocoa powder
240ml soya creamer
½ teaspoon pure vanilla extract
½ teaspoon fine sea salt

In a medium saucepan over medium heat, melt the oil. Stir in sugar and cocoa powder. Gradually stir in creamer. Heat, stirring almost constantly, until mixture is smooth and hot, but not boiling. Remove from heat and stir in vanilla and salt. Set aside to cool to room temperature, until thick enough to spread.


I don't eat chocolate (caffeine gives me migraines), so if I was making the cake and icing, I would probably use carob instead of cocoa/chocolate.

answerer repliedGotta go with chocolate.

mistaaahmek repliedWhat cake is it?

Ok hmm i guess mint frosting with some mixed chopped nuts
on top!

Example
http://www.misscedar.com/wp-content/uplo...

Just! Some? *Dude* repliedTake the berry suggestion a step further with a thin layer of berry and then either vanilla or chocolate frosting.

Care repliedhttp://www.chow.com/recipes/10856

http://vegetarian.about.com/od/veganfros...

http://vegweb.com/index.php?board=240.0

>.< D.O.T >.< repliedYou should use vanilla or a mix between vanilla and chocolate because all that Chocolate would be a little too much.

Lady Jane. repliedI like Jill's idea of the berry frosting, berries and chocolate together is delicious.