1/2 teaspoon instant coffee granules
1 1/2 tablespoons hot water
8 tablespoons Dutch processed cocoa
8 tablespoons Pareve margarine, at room temperature for 15 minutes
5 tablespoons soy milk
1 teaspoon pure vanilla extract
2 1/2 cups confectioner’s sugar

Dairy-Free Fudge Frosting


Dissolve the coffee granules in the hot water. Set aside.

In a large mixing bowl, combine the cocoa, margarine, soy milk, vanilla and prepared coffee.
At medium speed, gradually add the confectioner’s sugar and mix until smooth and creamy.