Total Time
1hr 5mins
Prep 5 mins
Cook 1 hr

This icing is the perfect finishing touch-- velevty and oh-so-smooth. (This recipe is from the cookbook "How It All Vegan.")


  1. In a small saucepan, whisk together the flour and water constantly over medium heat until thick (about the consistency of glue).
  2. Be careful not to burn it!
  3. Once thick, remove from heat and cool off completely by setting the pot in a slightly larger pan of cold water, or a sink with a bit of cold water.
  4. While it's cooling, in a medium bowl, mix together the sweetener, vanilla, margarine, and cocoa powder until well mixed.
  5. Add the cooled flour mixture to the bowl and stir together until there are no lumps.
  6. Let cool in the fridge for 30-60 minutes-- before using.
Most Helpful

I would have never thought to make icing this way! It came out just perfect--and you do need the extra fridge time to thicken it up a bit.

Jenny Gray June 20, 2002

Kinda like sweetening up the papier mache mix! Fun recipe. I substituted the sweetener with half white sugar/half icing sugar. I added 4 tbsp of cocoa. I also added half of a brick of cream cheese. (I added it after I had already mixed the entire recipe smooth, so my final product ended up kinda lumpy...but that was OK. I was making a "construction" b'day cake.) Good recipe. Will make again.

Aunty Peach January 10, 2009

Great recipe! Made this for my niece who has several food allergies, she loved it! Substituted 6 tablespoons canola oil for margarine since margarine has soy. Used sugar for dry sweetener. Used with Moist White Cake Moist White Cake (Egg Free).

Mommyx5 December 29, 2008