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    Home » Vegan Basics » Vegan Chocolate Frosting

    Vegan Chocolate Frosting

    Published: Aug 7, 2021 · Modified: Nov 21, 2022 by Natalia · This post may contain affiliate links .

    1162 shares
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    Jump to Recipe Print Recipe
    cross-section of the chocolate frosting topping a chocolate muffin
    Bitten chocolate cupcake frosted with chocolate frosting.
    Above: bitten frosted cupcake. Below: piping bag fitted with metal tip and filled with chocolate frosting.
    chocolate cupcake frosted with chocolate frosting, placed in a muffin pan
    Bitten chocolate cupcake frosted with chocolate frosting.

    You’ll love this easy-to-make Vegan Chocolate Frosting! It’s creamy, chocolatey, decadent and so simple to whip up! Perfect for all your cakes and cupcakes. A dairy-free frosting made in just 5 minutes and with only 5 basic ingredients!

    Chocolate cupcake frosted with chocolate frosting and placed in a muffin pan.
    Jump to:
    • WHY MAKE THIS RECIPE
    • RECIPE INGREDIENTS
    • INGREDIENTS NOTES AND SUBSTITUTIONS
    • STEP BY STEP INSTRUCTIONS
    • RECIPE FAQs
    • RELATED RECIPES
    • RECIPE
    • Don’t Miss a Recipe!

    WHY MAKE THIS RECIPE

    It’s easy and quick to prepare. This foolproof vegan chocolate frosting will be ready in 5 minutes. Follow the step-by-step instructions below and you’ll get a rich icing that will turn into your go-to chocolate frosting.

    Check how gorgeous it looks on these chocolate cupcakes.

    It’s not overly sweet. When pairing baking goods and their frostings, it’s easy to end up with a treat that’s too sweet. That’s why this plant-based chocolate frosting has the right amount of powdered sugar.

    It’s perfect for piping. This is a versatile buttercream that you’ll be able to use on your cakes as well as cupcakes. It’s thick but still spreadable. 

    Oh, if you’re a frosting lover, check this out: Vegan Cream Cheese Frosting and Vegan Funfetti Cupcakes. 

    RECIPE INGREDIENTS

    Ingredients for the frosting: butter, sugar, cocoa, milk, vanilla.

    INGREDIENTS NOTES AND SUBSTITUTIONS

    Vegan butter. I use vegan margarine, Flora,100% plantbased. Any non-dairy butter should do, this is quite a firm frosting.

    Cocoa Powder. I usually use Dutch processed cocoa but I have also made this recipe with natural unsweetened cocoa. Both work great. 

    Dairy free milk. Any non-dairy milk works here. My favourites are oat, almond and soy milk. They have little flavour and a thick texture.

    STEP BY STEP INSTRUCTIONS

    Step by step to make frosting: creaming butter, sifting sugar and cocoa, mixing.
    1. In a mixing bowl, with a hand mixer, cream the butter until smooth.
    2. Sift in the powdered sugar and the cocoa powder. 
    3. Mix on low speed until combined, scraping down the bowl. 
    Step by step to make frosting: adding milk and vanilla, mixing, and filling a piping bag.
    1. Add the plant-based milk and the vanilla extract. Whisk for 1-2 minutes, until everything is well mixed.
    2. Fill a piping bag, fitted with tip 1M, 2D or 2A, with the vegan chocolate frosting. And start decorating!

    RECIPE FAQs

    Can I make the vegan chocolate frosting ahead of time?

    Sure. Once the frosting is ready, cover the bowl with plastic wrap and refrigerate for up to 1 week. Alternatively, you can also place the frosting in an airtight container and store it in the fridge. Before using, bring to room temperature and mix it with a whisk or hand mixer.

    Can I freeze it?

    To freeze the frosting, place it in an airtight container and double-wrap it. It can be frozen for 3 months. When ready to use, let it thaw overnight in the fridge or for several hours on the counter. Mix it with a whisk or hand mixer.

    How much frosting does this recipe make?

    This recipe makes enough to frost 12 cupcakes or one 9×13 cake. It will also allow you to fill and frost a two-layer 8-inch cake. 
    For a three-layer 8-inch cake, or a two-layer 9-inch cake, I recommend you double the recipe. If you’re left with leftover frosting, freeze the extra for later use. 

    How to adjust the sweetness?

    Each of us tolerates sweetness in a different way. If you find the recipe too sweet, just add one or two tablespoons of cocoa powder. The frosting consistency will be slightly thicker. To thin it, add in additional vegan milk, one teaspoon at a time until you get the right consistency for you.

    Bitten chocolate cupcake frosted with chocolate frosting.

    RELATED RECIPES

    • Vegan Chocolate Cupcakes
    • Easy Vegan Chocolate Cake
    • Vegan Gluten Free Strawberry Cake
    • Vegan Gluten-Free Carrot Cake

    If you try this recipe don’t forget to rate it and let me know how it went in the comments below! You can also FOLLOW ME on Pinterest, Facebook, and Instagram to see more delicious food and what I’m getting up to.

    RECIPE

    chocolate cupcake frosted with chocolate frosting, placed in a muffin pan

    Vegan Chocolate Frosting

    NATALIA @ SIMPLE GREEN RECIPES
    This Vegan Chocolate Frosting is creamy, chocolatey, decadent and not overly sweet! Perfect for all your cakes and cupcakes. A dairy-free frosting made in just 5 minutes and with only 5 basic ingredients! 
    5 from 65 votes
    Print Recipe Pin Recipe Text Ingredients to Phone
    Prep Time 5 mins
    Total Time 5 mins
    Course Dessert
    Servings 3 cups
    Calories 785 kcal

    Equipment

    • Hand mixer or stand mixer
    • Large mixing bowl
    • Wooden spoon or spatula

    Ingredients
      

    • 6 tablespoons vegan butter, softened at room temperature
    • 4 cups powdered sugar
    • ¼ cup + 2 tablespoon cocoa powder
    • 3 tablespoons non-dairy milk (soy milk, almond milk or other dairy-free milk)
    • 1 teaspoon vanilla extract

    Instructions
     

    • In a larger bowl, cream the butter with a handheld or stand mixer fitted with a paddle or whisk attachment. Beat until smooth and fluffy, about 2 minutes. 
    • Sift the powdered sugar and cocoa powder. Gradually add them to the butter. Mix until just combined, scraping down the sides of the bowl.
    • Add the non-dairy milk, the vanilla extract and mix until well combined. 
    • If you need to thin the consistency of your frosting, add more milk, one teaspoon at a time. In case you needed to thicken it, just add more powdered sugar, one tablespoon at a time. 
    • Use it immediately or cover with plastic wrap and refrigerate for up to one week.
    • To decorate cupcakes you can use large tips like 1M, 2D or 2A. 
      1A tip is useful to fill cakes, then use an offset spatula to make frosting an even layer. 

    Notes

    This recipe makes enough to frost 12 cupcakes or one 9×13 cake. It will also allow you to fill and frost a two-layer 8 inch cake. 
    For a three-layer 8 inch cake, or a two-layer 9 inch cake, I recommend you double the recipe. 
    MAKE AHEAD INSTRUCTIONS. Cover the bowl with plastic wrap and refrigerate for up to 1 week. You can also place the frosting in an airtight container and store in the fridge. Before using, bring to room temperature and mix it with a hand mixer or spatula.
    FREEZING THE FROSTING. Place it in an airtight container and double wrap it. It can be frozen for 3 months. When ready to use, let it thaw overnight in the fridge or for several hours on the counter. Mix it with a whisk or hand mixer.
    INGREDIENTS AND SUBSTITUTIONS 
    Vegan butter. I use vegan margarine, Flora,100% plant-based. 
    Cocoa Powder. I usually use Dutch processed cocoa but natural unsweetened cocoa works great too.
    Dairy free milk. Any non-dairy milk works here. My favourites are oat, almond and soy milk. They have little flavour and a thick texture.
    NUTRITION INFORMATION
    The information shown is an estimate provided by an online nutrition calculator. It should not be considered a substitute for a professional nutritionist’s advice. 
    See our full nutrition disclosure. 

    Nutrition

    Serving: 1cupCalories: 785kcalCarbohydrates: 165gProtein: 2gFat: 16gSaturated Fat: 5gPolyunsaturated Fat: 4gMonounsaturated Fat: 7gTrans Fat: 1gSodium: 163mgPotassium: 142mgFiber: 2gSugar: 157gVitamin A: 950IUVitamin C: 1mgCalcium: 32mgIron: 1mg
    Keyword chocolatefrosting, veganchocolatefrosting, veganfrosting
    Tried this recipe?Let us know how it was!

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    Reader Interactions

    Comments

    1. Kristina

      December 14, 2022 at 6:21 am

      I love having vegan options for desserts. I made this with almond milk and it was delicious. Definitely a keeper!

      Reply
      • Natalia

        December 15, 2022 at 2:38 pm

        Hi Kristina, almond milk is a great option, in fact, any vegan milk works for this recipe. Thanks so much for coming back to comment!


        Reply
    2. Mikayla

      December 13, 2022 at 5:50 pm

      5 stars
      Perfectly chocolatey frosting for anyone. but really great for those who cannot have dairy. Delicious.

      Reply
      • Natalia

        December 18, 2022 at 3:33 pm

        Hi Mikayla. I’m so glad you are loving this vegan chocolate frosting! Thanks for sharing your feedback!

        Reply
    3. Madelyn

      December 12, 2022 at 6:23 am

      Awesome tasting frosting! I didn’t realize that powdered sugar was vegan (been trying to eat more “vegan” the last few weeks), so now I can still enjoy a lot of my favorite desserts!

      Reply
      • Natalia

        December 18, 2022 at 3:31 pm

        Hi Madelyn, so happy you’re going vegan. Don’t worry, powdered sugar does not actually contain any animal ingredients, so you can perfectly use it.

        Reply
    4. Amy Liu Dong

      December 12, 2022 at 4:35 am

      5 stars
      I love how easy was to make this chocolate frosting, it was pretty and delicious.
      We loved it most especially since it’s vegan!

      Reply
      • Natalia

        December 18, 2022 at 3:19 pm

        Amy, I’m super glad to hear that you loved it! Thank you for letting me know.

        Reply
    5. Moop Brown

      December 12, 2022 at 2:44 am

      This frosting seems super easy to make and is something I could see myself using for a variety of different dessert recipes.

      Reply
      • Natalia

        December 18, 2022 at 3:17 pm

        Thank you Moop, it’s one of the most popular recipes in the blog.

        Reply
    6. Sandhya Ramakrishnan

      December 11, 2022 at 9:52 pm

      5 stars
      This is so helpful for making cupcakes for my vegan friends, Finding a good vegan frosting with the smooth texture is so hard and this recipe is just perfect. And so easy as well!

      Reply
      • Natalia

        December 18, 2022 at 3:16 pm

        Thanks for sharing your feedback and review, Sandhya! You’ll love it, it’s quick and simple.

        Reply
    7. Ann

      December 11, 2022 at 6:22 pm

      5 stars
      I have yet to try a vegan frosting recipe yet. This chocolate one looks so tasty! Thanks for the recipe share!

      Reply
      • Natalia

        December 18, 2022 at 3:13 pm

        Hi Ann, yes, you have to try and make this vegan frosting. I get comments from non-vegan readers enjoying my vegan treats.

        Reply
    8. Jamie

      December 11, 2022 at 6:05 am

      5 stars
      Totally wow! This frosting looks so yummy and who doesn’t love chocolate? We can pair it with so many pastries. The best part is it’s easy to prepare and only takes 10 minutes to do. Loved it!

      Reply
      • Natalia

        December 18, 2022 at 3:02 pm

        Hope you will love it as much as we do! Thanks so much, Jamie!

        Reply
    9. Maggie

      December 09, 2022 at 5:14 pm

      Thanks for this recipe. It was delicious. Everyone loved it. I made it to frost the birthday cake of my son that loves chocolate. The non vegans in the group didn’t even notice. lol.

      Reply
      • Natalia

        December 10, 2022 at 5:09 pm

        Hi, Maggie! Thank you so much! It’s especially exciting to hear non-vegans enjoy my vegan treats So glad you all loved them! Enjoy!

        Reply
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    Hello and welcome to my blog! I’m so excited to have you here! I’m Natalia and I’m a recipe developer and food photographer with a passion for healthy, delicious and pretty food.

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