Vegan Chocolate Frosting
An easy 4-ingredient vegan chocolate frosting recipe smooth, silky, creamy, and perfect to pipe on top of vegan cupcakes or frost a chocolate cake. You'll love its milk chocolate buttercream flavor, and nobody will guess it's actually dairy-free!
- Prep time
- 10 min
- Cook time
- 7 min
- Yield
- 12 servings
- Difficulty
- EASY
Ingredients
Quantities are shown as originally provided.
- 1/3 cup Unsweetened Cocoa Powder
- 1/2 cup Dairy-Free Butter (Unsalted) (like Earth Balance)
- 1 teaspoon Vanilla Extract
- 1 1/2 cup Powdered Sugar
- 2-4 tablespoons Unsweetened Almond Milk (or soy milk or oat milk)
Instructions
- 1
In a large mixing bowl, beat soft dairy-free butter and vanilla extract for 1-2 minutes until light and fluffy.
- 2
Stop beater, add unsweetened cocoa powder, icing sugar, and 2 tablespoons of milk.
- 3
Beat again until smooth and well combined. If too thick add more milk, one tablespoon at a time. If too thin, add up to 1/2 cup extra powdered sugar, 1/4 cup at a time. Beat between each addition to check the texture and stop adjusting when it's to your liking.
- 4
Use this dairy-free chocolate frosting to frost 12 cupcakes or one 8-inch cake pan. Spread with a spatula or piping bag.
- 5
Store the frosting in an airtight container in the fridge for up to 3 days or freeze it.