Chocolate Cream Cheese Frosting
3 oz vegan chocolate chips
3 tablespoons butter (I use Soy Garden)
3 cup confectioners’ sugar
1 teaspoon vanilla extract
3-8 tablespoons liquid milk substitute
4 oz cream cheese (I use Tofutti)
In a double boiler over hot water melt chocolate with the butter. Remove from heat and allow to cool for 5 minutes.
In an electric mixer add chocolate mixture and confectioners’ sugar. Beat until mixture resembles chalky beads. Add the vanilla and the milk 1 tablespoon at a time until a spread able consistency is reached (when you are close to the consistence you want add milk 1 teaspoon at a time so you don't go too thin). Add cream cheese and beat till stiff– adding more milk if necessary.
If you want an airier version make the Coconut Whipped Topping revised from this site and fold it in to this. Refrigerate mixture till stiff and refrigerate cake after frosting if you aren't going to serve it immediately.