Vegan Chocolate Frosting
This is the best vegan chocolate frosting recipe because it’s so rich and creamy. It’s a perfect frosting for Vegan Chocolate Cake, cupcakes, and other desserts. It’s made with only four ingredients and ready in minutes so it’s the easiest, creamiest frosting ever!
Your sweet tooth doesn’t have to go away just because you’ve taken on a vegan diet. Trust me, mine hasn’t! In fact, you can make your favorite chocolate cake recipes even better. For example, this dairy-free chocolate frosting is better than anything you can buy in a tub at the store!
Why This Recipe is a Winner
- Using vegan butter creates a rich, buttery flavor for this frosting
- Butter and sugar are creamed together to make a light, whipped texture
- Rich, creamy plant-based milk is used to make this frosting extra creamy and irresistible!
What You Need
You can find the full printable recipe, including ingredient quantities, below. But first, here are some explanations of ingredients and steps to help you make this recipe perfect every time.
Here are all the ingredients involved:
- Vegan butter — You can use Earth Balance or any favorite plant-based butter. It should be softened so leave it out on the counter for about 30 minutes.
- Powdered sugar – Feel free to substitute a zero-calorie powdered sugar if you want a low-carb frosting.
- Cocoa powder — Either natural or Dutch-processed cocoa will work here. The Dutch-processed cocoa will make a very dark frosting.
- Plant-based creamer — I love using plant-based creamers, like the kind used for coffees. But any thick and creamy milk will work, such as soy milk, cashew milk, or even pecan milk.
How to Make Vegan Chocolate Frosting
- Cream the butter using a mixer on medium speed.
- Add the powdered sugar and beat until light and fluffy.
- Add the cocoa powder and mix until combined.
- Beat in plant-based creamer until you achieve the desired consistency.
Here are more detailed step-by-step instructions.
Step One: Cream Butter and Sugar
It’s important to begin your frosting by creaming the butter first. This article from Cooks Illustrated shows why it’s important to use softened butter to save time.
Begin by placing the softened vegan butter in a mixing bowl. Beat on medium speed until the butter is creamed, about one minute. Next, add the powdered sugar and beat another minute until light and fluffy.
Step Two: Add Cocoa Powder
Next, add the cocoa powder and continue beating until the cocoa is incorporated.
Step Three: Make it Creamy
Finally, add the plant-based creamer, one tablespoon at a time, until you reach a desired, spreadable consistency. You can leave the vegan chocolate buttercream frosting a little stiffer, or add more milk to make it soft and creamy.
Storage Tips
Keep any unused chocolate frosting in an airtight container in the fridge. It will keep up to 7 days if stored properly. Once it’s chilled you will need to let it come to room temperature before spreading it over a cake. It might thicken as it chills so stir in a teaspoon or two of plant-based milk to get it back to a spreadable consistency.
How to Make Keto Icing
You can transform this chocolate frosting into keto icing by using Swerve powdered sugar. If you’re on a low-carb or keto diet, having a sugar-free chocolate frosting can add indulgence to your diet.
The sugar-free powdered sugar has a thicker consistency than regular powdered sugar so you’ll notice it takes a little more creamer to make it smooth. Be sure and use unsweetened creamer for a true low-carb frosting.
How Much Frosting Does this Make?
This recipe makes about 2 to 2 1/2 cups of frosting which will
- Cupcakes — generously frost 12 to 18 Vegan Cupcakes.
- Sheet cake — This frosting will be plenty for a 9×13 Vegan Sheet Cake.
- Layered Cake — You can use this frosting on a layer cake, but if you want generous amounts of frosting in between the layers double this recipe or use some Vegan Ganache between the cake layers.
Vegan Fudge Frosting Uses
There are so many desserts that benefit from a small drizzle or generous smear of chocolate frosting. Here are some favorites:
- Vegan Chocolate Cake
- Chunky Monkey Cake
- Vegan Chocolate Peanut Butter Cake
- Chocolate Chip Cookie Cake
Marly’s Tips
- You can substitute all or half of the vegan butter with coconut oil. Make sure the coconut oil is softened before mixing. Note that coconut oil turns soft in hot temperatures so it will need to be refrigerated.
- Be sure to use a mixer or stand mixer for this recipe to get a whipped texture to your frosting
- Vegan icing is best when it’s smooth and spreadable but still holds peaks, like the swirly tops on those cupcakes. I find 3 tablespoons of vegan creamer makes the best texture.
Frequently-Asked Questions
What cocoa powder should I use for chocolate frosting?
Use either natural cocoa powder or dutch-process cocoa powder for chocolate buttercream frosting. The dutch-process version will create a darker chocolate frosting.
Do I need to use vegan creamer?
You can substitute plant-based milk, but you may need less of it because it has a thinner consistency.
Can I double the recipe if making a larger cake?
Yes, you can easily double this recipe, but it may require a bit more mixing time.
Do I need to sift the dry ingredients like powdered sugar or cocoa powder?
I find this frosting turns out great without sifting. However, if your powdered sugar or cocoa powder is particularly clumpy it can help, especially if you’re not using a mixer.
More Vegan Frosting Recipes
Here are even more delicious vegan frosting recipes to try:
Best Cakes for Chocolate Frosting
Here are some of my favorite recipes to top with vegan frosting:
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Vegan Chocolate Frosting
Ingredients
Vegan Chocolate Frosting
- ½ cup vegan butter , softened
- 3 cups powdered sugar
- ½ cup cocoa powder
- 3 tablespoons plant-based creamer
Sugar Free Chocolate Frosting (Keto Icing)
- ½ cup vegan butter , softened
- ¾ cup sugar free powdered sugar
- ½ cup cocoa powder
- 3 to 5 tablespoons unsweetened plant-based creamer
Instructions
- Add the butter to a mixing bowl and beat over medium speed for up to a minute, until butter is creamy.
- Add the powdered sugar and beat on medium speed for 1 to 2 minutes, until light and fluffy. Add cocoa powder and beat again until combined.
- Add one tablespoon plant-based creamer. Beat until combined. Add additional creamer one tablespoon at a time until the desired consistency is reached.
- Top your favorite cakes or cupcakes with this frosting.
- Keep any unused chocolate frosting stored in an airtight container in the fridge. It will keep up to 7 days if stored properly. Once it's chilled you will need to let it come to room temperature before spreading it over a cake. In fact, it might thicken as it chills so stir in a teaspoon or two of plant-based milk to get it back to a spreadable consistency.
Recommended Equipment
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Notes
The nutrition information shown is an estimate provided by an online nutrition calculator and should not be considered a substitute for a professional nutritionist’s advice.
This post was originally published in 2019 and was updated to include new photos, new text, and an updated recipe in 2021.
Delicious frosting!
So glad you like it, Boz!
Hi! Would it work to sub tofu for the butter?
I have not tried this myself, but I believe it is possible. I’ve done a little research on it and I recommend using silken tofu and you should whip it in a food processor or blender instead of using a mixer. Also, you can substitute 2 tender sweet potatoes for the vegan butter. Wash the sweet potatoes and prick them with a fork. Microwave until tender (2 to 4 minutes). Once they are cool enough to handle, scoop out the flesh. Again, use the food processor or blender rather than a mixer. I hope this is helpful!
Hello. The frosting was delicious. It taste and looks like a brand name frosting. Thank you!!
Best vegan chocolate frosting ever! Super sweet & delicious. I topped some vanilla cupcakes with this frosting and my family loved them! I only needed about 2 tbsp of non dairy milk to smooth it out.