Vegan Chocolate Frosting

Name: Vegan Chocolate Frosting
Prep time: 10 min
Total time: 10 min
Ingredients: 1 cup vegan stick butter (, slightly softened at room temp); 3.5 cups powdered sugar (, more to taste); 1 teaspoon vanilla extract; 3-4 tablespoons non-dairy milk (, more if needed); 1/2 cup dutch processed cocoa powder ((sub unsweetened cocoa powder))

This post contains affiliate links. Read my disclosure policy here.

Jump to Recipe

This rich and buttery Vegan Chocolate Frosting is easy to make and tastes oh so decadent with cake, cupcakes, and more! Using simple ingredients, this sweet treat is ready to enjoy in only 5 minutes!

Vegan chocolate frosting on a balloon whisk attachment. Stand mixer in the background.

Chocolatey cakes and cupcakes deserve the best frosting on top. That’s why I pair this ultra-smooth and buttery Vegan Chocolate Frosting with my vegan chocolate cake and vegan chocolate cupcakes. It's a chocolate dream come true!

Just like vegan buttercream, this chocolate frosting is made with whipped butter, icing sugar, and cocoa powder. All you need are a handful of ingredients, one bowl, and 5 minutes!

Ingredients, Notes, and Substitutions

This is what you'll need to make the easiest and tastiest vegan chocolate frosting ever:

All ingredients to make frosting on a gray table top.

Vegan Butter - I prefer Miyoko’s because it tastes closest to dairy butter. Just note that it contains coconut oil so the frosting will stiffen up in the fridge more noticeably than in other varieties. Just let the frosting sit and soften on the counter for 5 to 10 minutes before using. You can also beat it again to make it soft and fluffy.
Powdered Sugar - using organic will ensure that it's not filtered through bone char.
Vanilla Extract - it's optional but it complements the chocolate so well.
Non-Dairy Milk - any variety will work such as coconut, almond, oat, soy, etc.
Cocoa Powder - I use Dutch process cocoa which creates a deep, rich chocolatey flavor.

How to make Vegan Chocolate Frosting

Once you sift the powdered sugar and cocoa powder through a mesh strainer, everything else is done with your mixer. Here's what you'll need to do:

four process photos of making frosting with a stand mixer.

Add softened vegan butter to the bowl of a stand mixer (or use a large bowl with a hand mixer). Beat on medium speed for 2-4 minutes until fluffy and pale.
Add the vanilla extract and mix on medium speed until incorporated
Now add 1 cup of the powdered sugar/cocoa mixture over low speed until it's mostly incorporated, scraping down sides as needed. Turn up to medium-high speed and mix until smooth and fluffy. Repeat until the mixture is gone. Taste and add more sugar if needed.
On medium speed, add the milk 1 tablespoon at a time until desired consistency is reached.

Tips and tricks

Using slightly softened butter is important. It should be softened at room temperature, but not melty. Set it on the kitchen counter for 10-20 minutes to soften.
Use your favorite kind of dairy-free milk to thin the consistency of the icing. Almond milk, cashew milk, or soy milk will all work well.
To thicken the frosting, simply mix in a tablespoon of powdered sugar at a time until you’ve reached the desired consistency.
Sift the powdered sugar and cocoa powder for silky and creamy frosting. Hold a mesh strainer over the mixing bowl and tap it against your hand until you’ve sifted out all of the lumps.
A stand mixer will be your best friend for this frosting recipe, saving you from any manual labor. If you don’t have one, a handheld mixer works just a good.

Freshly made vegan chocolate frosting being scooped out with a spatula.

Make ahead

You can make this vegan chocolate frosting up to 3 days ahead of time. Simply store the batch in an airtight container in the fridge until you’re ready to decorate your cake or cupcakes. After taking it out of the fridge, give the icing a quick stir and let it sit on the counter for 5 to 10 minutes at room temperature. You can also whip it again in your mixer to make fluff it up.

How to store vegan frosting

This vegan chocolate frosting can easily be stored for later use. However, I recommend whipping it in the mixer again until it’s light and fluffy. Here's how to store it:

Fridge - store it in an airtight container in the fridge for up to 3 weeks.
Freeze - You can even freeze this vegan chocolate frosting! Store leftovers in an airtight container and freeze for up to 3 months. To thaw, place the frozen icing in the fridge overnight.

Recipe FAQs

Which cocoa powder is best for chocolate frosting?

I recommend using a good quality Dutch-processed cocoa powder for a rich, deep chocolate flavor. If you only have regular cocoa powder, you can enhance the chocolate flavor by adding ½ teaspoon of espresso powder.

Which type of butter is best for vegan frosting?

I recommend using vegan butter sticks because they yield a thick consistency, which helps the frosting hold together. Tub butter can work, but some contain more moisture which may cause it to have a runny consistency.

Is powdered sugar vegan?

Refined sugar is often processed, filtered, and bleached with bone char, so it's not vegan-friendly. However, there are many organic brands available in major grocery stores that don’t use bone char and are certified vegan.

If you can't find organic powdered sugar, you can make your own using organic granulated sugar. Here's an easy recipe I found on how to make powdered sugar.

Ways to use

You can pipe this vegan chocolate frosting on top of vanilla cupcakes, peppermint cupcakes, or even brownies and it's perfect for cookie sandwiches. The sky's the limit here!

Looking for more frosting recipes?

Try any of these tasty vegan frosting recipes on cakes, cupcakes, or brownies:

Did you make this recipe? Let me know what you think by leaving a star ⭐️⭐️⭐️⭐️⭐️ rating and sharing your feedback in the comment section below. It would really make my day! You can also share your remake with me on Instagram. Just tag #veganhuggs and @veganhuggs so I don’t miss it!

⭐️ Subscribe to the Vegan Huggs Newsletter and receive weekly recipes straight to your inbox! You'll also receive my FREE eCookbook featuring my top 10 recipes.

Print Recipe Pin Recipe Rate this Recipe

5 from 5 votes