Dark Chocolate Espresso Glaze


Intended for drizzling over her vegan Dark Chocolate Almond Cake, Chef Claire Criscuolo (RN, CCP) created this dark chocolate espresso glaze recipe and many more excellent vegetarian recipes for her three cookbooks.  She and her husband established Claire’s Corner Copia, a vegetarian restaurant in New Haven, Connecticut.

Special Diet Notes: Dark Chocolate Espresso Glaze 

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, peanut-free, soy-free, vegan, plant-based, vegetarian, and optionally nut-free.

Dark Chocolate Espresso Glaze
  • 1 cup confectioners' sugar
  • ½ cup dark unsweetened cocoa powder
  • 1 tablespoon ground espresso
  • ¼ cup dairy-free milk beverage
  1. Sift confectioners’ sugar and cocoa powder into a bowl.
  2. Stir in ground espresso, not brewed.
  3. Add dairy-free milk all at once and, using a spoon, beat until smooth.
  4. Drizzle over top of a cooled cake, using a rubber spatula to scrape the bowl.

About Author

Alisa is the founder of GoDairyFree.org, Food Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

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