Vegan Chocolate Frosting

This is the best Vegan Chocolate Frosting recipe because it’s so rich and creamy. It’s a perfect dairy-free frosting for your cakes, cupcakes, and other desserts. Vegan frosting recipes are easy to make and so worth it! See my easy tips for making this vegan buttercream frosting with coconut oil.

Add this silky vegan icing recipe to your favorite vegan chocolate cake recipe or even a vegan vanilla cake.

A cupcake topped with vegan chocolate frosting and sprinkles sits in front of 2 other cupcakes.

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!


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

  1. Cream the butter using a mixer on medium speed. Then add the powdered sugar and beat until light and fluffy.
  2. Add the cocoa powder and mix until combined.
  3. Pour in plant-based creamer one tablespoon at a time while continuing mixing until you achieve a desired consistency.

Is it possible to make a dairy-free frosting? Absolutely! In fact, it’s actually very easy to make any chocolate frosting vegan. Let’s go into the steps to make your next chocolate frosting vegan.

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.

Looking down on a stand mixer full of creamed butter and sugar.
Creamed vegan butter and sugar.

Step Two: Add Cocoa Powder

Next, add the cocoa powder and continue beating until the cocoa is incorporated.

Looking down on a stand mixer with cocoa powder added to creamed butter and sugar.
Once you add the cocoa powder the frosting will look crumbly.

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.

Looking down on a stand mixer with creamy chocolate frosting.
Use a hand-held or stand mixer to make this vegan chocolate cake frosting.

Storage Tips

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 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 a 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.

Marly’s Tips

Use these tips and tricks to make this vegan frosting:

  • You can substitute all or half of the vegan butter with coconut oil. Make sure the coconut oil is softened before mixing. Note that this oil turns to liquid in hot temperatures so your coconut oil chocolate frosting will need to remain refrigerated.
  • I prefer a vegan creamer but you can use any plant-based milk, like almond milk, soy milk, etc.
  • Be sure to use a mixer or stand mixer for this recipe to get a whipped texture to your vegan buttercream 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.

More Vegan Frosting Recipes

Here are even more delicious vegan frosting recipes:

Be sure to spread vegan icing on these Vegan Chocolate Cupcakes.

A hand drops sprinkles over a chocolate cupcake.
This vegan chocolate icing recipe is perfect on cupcakes!

Best Cakes for Chocolate Frosting

Here are some of my favorite recipes to top with vegan frosting!

A cupcake with chocolate frosting sits in front of two other cupcakes.

I hope you love this recipe as we do. Have you tried it? Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. I love seeing your creations!

A cupcake with chocolate frosting sits in front of two other cupcakes.

Vegan Chocolate Frosting

Get ready for this delicious, creamy, vegan chocolate frosting. It's fall on the floor good!
5 from 2 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes
Servings: 14
Calories: 157kcal
Author: Marly


Vegan Chocolate Frosting

Sugar Free Chocolate Frosting (Keto Icing)


  • 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 1–2 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 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

(The products above contain sponsored links to products we use and recommend)


Use sugar-free powdered sugar to make this into sugar-free keto icing. Swerve’s statement on their site: “The ingredients in Swerve do not affect blood sugar, so the carbohydrates it contains are considered nonimpact.” Therefore it shows zero net carbs. 
If you don’t have vegan creamer, you can substitute creamy plant-based milk instead, like soy milk, cashew milk, or even pecan milk.
Nutrition Facts
Vegan Chocolate Frosting
Amount Per Serving
Calories 157 Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 1g5%
Sodium 53mg2%
Potassium 46mg1%
Carbohydrates 27g9%
Fiber 1g4%
Sugar 25g28%
Vitamin A 310IU6%
Calcium 4mg0%
Iron 0.5mg3%
* Percent Daily Values are based on a 2000 calorie diet.

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.


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2 Responses to Vegan Chocolate Frosting

  1. 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.


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