Dairy-Free Chocolate Frosting

A rich, dairy-free chocolate frosting that tastes like the classic and whips up quickly with just a few ingredients.

Course Dessert

Cuisine American, vegan

Keyword vegan chocolate frosting, chocolate buttercream frosting, dairy-free chocolate frosting

Prep Time 10

Total Time 10

Servings

Calories 272kcal

Author Jamie

Ingredients

¾ cup salted vegan butter , softened to room temperature (1 ½ sticks or 12 tablespoons)
¾ cup cocoa powder
6 tablespoons unsweetened almond milk , plus more to thin if you like
1 ½ teaspoons vanilla extract
4 cups powdered sugar

Instructions

Frosting Base: In a medium mixing bowl, add the vegan butter, cocoa powder, almond milk, and vanilla extract. Use an electric mixer to beat until mixed. It's ok if there are still some chunks of vegan butter.
Powdered Sugar: Add the powdered sugar, 1 cup at a time, and mix in. Start on a slow speed to prevent the sugar from flying out of the bowl and then gradually increase the speed. Once all the powdered sugar has been added, add additional powdered sugar to thicken the chocolate frosting or small splashes of milk (no more than 1 tablespoon at a time) to thin the frosting.

Notes

See the blog post for additional tips and step-by-step photos.

Storage: Store leftover vegan chocolate frosting in an airtight container in the refrigerator for up to a week. If frosting a cake, I recommend making this recipe fresh at the time of frosting. Otherwise, you will need to let it warm to room temperature and may need to thin it a bit more.

This recipe is excellent with my Vegan Gluten-Free Chocolate Cake!

Nutrition