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!
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.
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
- In a mixing bowl, with a hand mixer, cream the butter until smooth.
- Sift in the powdered sugar and the cocoa powder.
- Mix on low speed until combined, scraping down the bowl.
- Add the plant-based milk and the vanilla extract. Whisk for 1-2 minutes, until everything is well mixed.
- Fill a piping bag, fitted with tip 1M, 2D or 2A, with the vegan chocolate frosting. And start decorating!
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.
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.
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.
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.
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Vegan Chocolate Frosting
- Hand mixer or stand mixer
- Large mixing bowl
- Wooden spoon or spatula
- 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
- 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.