Vegan Chocolate Frosting
Who doesn’t love a rich, creamy chocolate frosting that just happens to be vegan? Whether you’re topping a cake, cupcakes, or brownies, this dairy-free frosting delivers all the indulgence without any animal products. It’s smooth, fluffy, and packed with deep chocolate flavor—perfect for any sweet treat.
This recipe is not only delicious but also incredibly simple. With just a few basic ingredients and 10 minutes, you’ll have a luscious frosting ready to use. Plus, it’s easily customizable to suit your sweetness and texture preferences. Let’s dive in and make the best vegan chocolate frosting ever.
Why You’ll Love Vegan Chocolate Frosting
- Rich, creamy, and full of chocolate flavor
- Completely dairy-free and vegan-friendly
- Simple to make with basic pantry staples
- Perfect for cakes, cupcakes, or brownies
- Easily adjustable for sweetness and texture
What You Need To Make Vegan Chocolate Frosting
To make this delicious frosting, you’ll need a few simple ingredients that you likely already have in your kitchen. The full ingredient amounts are listed in the recipe card, but here’s what you’ll need:
- Vegan butter: Adds richness and helps create a smooth texture
- Non-hydrogenated vegetable shortening: Provides structure and stability
- Unsweetened cocoa powder: The key ingredient for deep chocolate flavor
- Organic powdered sugar: Sweetens and thickens the frosting
- Vanilla extract: Enhances the overall flavor
- Unsweetened non-dairy milk: Helps achieve the perfect consistency
How To Make Vegan Chocolate Frosting
- In a large bowl, use a hand or stand mixer to cream the vegan butter and vegetable shortening until smooth and fluffy.
- Gradually add the powdered sugar, one cup at a time, mixing on low speed to avoid a sugar cloud.
- Once the powdered sugar is fully incorporated, add the cocoa powder, vanilla extract, and non-dairy milk.
- Increase the mixer speed and beat until the frosting is smooth, creamy, and fluffy.
- Use immediately to frost cakes, cupcakes, or brownies, or store for later use.
Commonly Asked Questions
Can I make this frosting without vegetable shortening?
Yes, but the frosting may be softer. You can substitute it with more vegan butter, though the texture may be slightly less stable.
What non-dairy milk works best for this recipe?
Any unsweetened non-dairy milk will work, but oat, almond, or soy milk tend to blend well for a creamy consistency.
How can I make this frosting thicker?
If the frosting is too thin, add more powdered sugar, one tablespoon at a time, until you reach the desired consistency.
Can I make this frosting ahead of time?
Yes, store it in an airtight container in the refrigerator for up to a week. Let it come to room temperature and re-whip before using.
Is this frosting suitable for piping?
Absolutely! It holds its shape well for piping designs on cakes and cupcakes.
Vegan Chocolate Frosting
Ingredients
- ½ cup vegan butter room temperature
- ½ cup non-hydrogenated vegetable shortening
- 1 ¼ cups unsweetened cocoa powder
- 4 cups organic powdered sugar
- 1 tbsp vanilla extract
- ¼ cup unsweetened non-dairy milk
Instructions
- In a large bowl, use a hand or stand mixer to cream together the vegan butter and vegetable shortening until smooth.
- Gradually add the powdered sugar, 1 cup at a time, mixing on low speed to prevent a sugar cloud.
- Once fully incorporated, add the cocoa powder, vanilla extract, and oat milk.
- Increase the speed and beat until the frosting is smooth, creamy, and fluffy.
- Use immediately to frost cakes, cupcakes, or brownies.