This rich and delicious vegan chocolate frosting is the only recipe you need for cupcakes, cookies, and birthday cake! It’s easy to make a decadent chocolate frosting with simple dairy free ingredients.
If you were like me, you might have grown up looking forward to a boxed cake mix cake and canned frosting as a dessert now and then. (Nothing wrong with that – I thought Duncan Hines was delicious).
Once we had to cut out gluten, and then dairy, soy, nuts, and more, one thing that popped into my head right away was – oh no! What will I do about cake frosting?
Little did I know, it’s actually so very easy to make homemade frosting. This vegan chocolate frosting is proof of that – it’s very simple to make with ingredients that you probably have in your kitchen right now.
Use this frosting recipe to top gluten free cupcakes, shortbread cookies, or to put in the middle of chocolate sandwich cookies. It’s rich, delicious, and so chocolatey.
What’s the best dairy free milk to use for making vegan chocolate frosting?
You can use any neutral tasting milk that works for your dietary needs. I like unsweetened coconut milk, but you could use rice milk, soy milk, oat milk…anything that works for you. You don’t need a very sweet milk or a strong tasting milk for this recipe. You could even use water if you had to in a pinch!
What can I use instead of powdered sugar for frosting?
You really can’t substitute anything for the powdered sugar – it’s a key ingredient here. If you can’t have corn, you can find brands that do not include corn as an ingredient. Wholesome Brand Sweeteners is a brand to look into. If you are out of powdered sugar, you can actually make your own at home with this recipe.
If you make this recipe or any of my recipes, please share on Instagram and tag me @prettybeeblog! I love to see what you’ve been baking!
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Vegan Chocolate Frosting.
You can enjoy rich, delicious vegan chocolate frosting with just one bowl and simple ingredients! Perfect for topping cupcakes, birthday cake, cookies, and more!
Ingredients
- 1/2 cup vegan buttery spread
- 3 cups powdered sugar sifted
- 1/2 cup unsweetened cocoa powder
- 2 1/2 Tablespoons non-dairy milk I used coconut milk
Instructions
Place half of the powdered sugar into a large mixing bowl. Add the cocoa powder, vegan buttery spread, and a little bit of the non-dairy milk.
Mix on low speed until it starts to combine. Alternate adding the remaining powdered sugar and more non-dairy milk until you achieve a smooth, spreadable consistency.
Spread or pipe onto cupcakes. I used these piping bags and Wilton tip #21 to frost the cupcakes that are pictured.
Recipe Notes
If you are not dairy free, you can use regular butter and regular milk, the amounts should be the same.
Store leftovers in the refrigerator, they should stay fresh for 5 days.
If you’re looking for a vanilla frosting recipe, try this dairy free buttercream frosting.
Delicious recipe!