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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!
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:
- 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:
- 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.
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
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.
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.
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:
- Vegan Buttercream Frosting
- Vegan Cream Cheese Frosting
- Vegan Peppermint Buttercream Frosting
- Vegan Strawberry Frosting
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 make my day!
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Recipe
Vegan Chocolate Frosting
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
- ½ cup dutch processed cocoa powder (sub unsweetened cocoa powder)
Recommended Equipment
- Hand or Stand Mixer
Instructions
- Place a mesh strainer on top of a medium-sized mixing bowl. Add the powdered sugar and cocoa powder into the strainer and sift together. Set aside.
- Add the softened vegan butter to the bowl of a Stand Mixer (or use a large Stainless Steel Bowl with a Hand Mixer). Beat on medium speed until fluffy and pale for 2-4 minutes.
- Now add the vanilla extract and mix on medium speed until incorporated (about 30-60 seconds)
- Add 1 cup of the cocoa and powdered sugar mixture over low speed until it's mostly incorporated, scraping down sides as needed. Now turn up to medium-high speed and mix until smooth and fluffy. Repeat this step 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.
- Use right away or store in the fridge for a few weeks in an airtight container. The frosting will harden in the fridge. Just stir it and let it sit for 10 minutes before decorating your baked goods. You can also whip it again for a few minutes in the mixer to make it extra fluffy.
Notes
- Stand Mixer: you can use the paddle or balloon whisk attachment. The whisk adds more air to the frosting which gives it a slightly whipped texture. For a more traditional buttercream, use the paddle attachment.
- Frosting: it can stay out at room temperature for quite a while without melting, so you can leave the decorated baked goods out. However, if it's too warm, the frosting will start to soften. I prefer to store the decorated cake/cupcakes in the fridge and take them out an hour before serving. Chilling also helps set the frosting and prevents it from getting too soft.
- If you'll be adding sprinkles or decorations on top of the frosting, make sure to do so right away or they won't stick.
- If you're using regular cocoa powder for the frosting, you may want to add ¼ cup more to the recipe. Taste before adding more.
- Use organic powder sugar to ensure that it's vegan.
- This recipe makes enough for 12 cupcakes or a double-layer 8/9-inch cake.
Lee Newsum
I'm diabetic - could I use a sugar replacement?
Melissa Huggins
Hi Lee, I don't think it would work. The powdered sugar not only adds sweetness, but it contributes to the thickness and stability of the frosting. I'm sure you can find a delicious sugar-free frosting recipe online though. 🙂
Danielle
I found this recipe through Pinterest. It's the best and easiest non dairy frosting I've tried. I used it to frost my Mom's birthday cake in November. I had a little left over and it's been stored in the refrigerator. Do you think it's still good? It tastes good and not moldy or anything. Should I use it or just make a fresh batch?
Melissa Huggins
Hi Danielle, I'm so glad that you liked the recipe. Thank you for giving it a try. It sounds like the frosting is fine to eat. Just re-whip it to fluff it up. 🙂
Wendy
OMG - this is amazing and I'm not Vegan. Made a cake for someone and had to do a lot of research, this recipe most mimicked my traditional chocolate buttercream so I figured it should be fine "for a vegan", but it's amazing for anyone. Husband said he'd have no idea there was zero dairy - WOO WOO. I made one alteration....I bought vegan hot chocolate mix and added that to soy milk pretty much 1:1 ratio and used it to lighten/loosen the frosting as needed, just an additional layer of chocolate flavor as a sub for what I usually do - cream and Ovaltine! THANK YOU!
Support @ Vegan Huggs
Hi Wendy! That substitution sounds delicious, we're glad it worked out! Thank you so much, we are so happy you loved it even as a non-vegan!:)