Vegan Mirror Glaze Recipe
Prep time
Bake time
Total time
Serves: 3 cups
  • Strawberry Couverture 2 ounces (56g)
  • Vegan White Chocolate 2 ounces (56g)
  • Coconut Sweetened Condensed Coconut Milk ¼ cup (50ml) *store bought or see recipe below
  • Granulated Sugar ½ cup (100g)
  • Corn Syrup *or golden syrup ⅓ cup
  • Water 7½ Tablespoons (112ml)
  • Agar Powder 1 teaspoon
  1. In a large bowl combine both chocolates chopped into smaller, same sized pieces
  2. Combine the sugar, water, sweetened condensed coconut milk & corn syrup and heat over medium heat stirring often to at least 150°F then add the agar powder
  3. Whisk constantly and bring to a rolling boil then pour over the chocolate in the bowl and whisk to melt.
  4. Cool to at least 90°F before pouring it over your cake.
  5. Place your chilled cake on a cooling rack set over a parchment paper lined sheet pan
  6. Pour the mirror glaze over the cake letting the excess run down over the sides.
  7. The agar will cause it to set very quickly so try not to use a spatula to ice it, just allow the excess to drip off
  8. You can reuse the excess glaze, just scrape it off the parchment paper and store in a clean container in the refrigerator for up to 1 month- simply rewarm when needed
  9. Decorate your cake as shown in the video or as you prefer :)
Recipe by Gretchen's Vegan Bakery at