I’m not a vegan, but, like most of us, I know people who are, including my sister. I thought it would be fun to formulate a dairy free frosting in anticipation of the holidays, when I’ll be cooking more for others. With two college aged daughters home on break I never know who’ll be hanging around the kitchen or sitting at my dining room table. Of course for right now I’ll just be eating my frosting with a spoon, because I don’t have a reliable vegan cake recipe. I think making a delicious cake without dairy products or eggs is one of the great baking challenges, and I have yet to figure it out. If any of you have, please let me know in the comments!
Luckily some foods are a breeze to convert to vegan. This one is based on my go-to chocolate buttercream, and all I did was swap out the butter and milk for coconut cream. I used coconut cream, not coconut milk, because it’s a little richer and has a little more body. You could use full fat coconut milk as well, (but don’t use cream of coconut, that’s a different product altogether, it’s sweetened, and used for cocktails, etc.) Yes, this frosting will have e a background coconut flavor, but it’s a nice change, I think. I have a couple of secrets to balance out that coconut and keep it from becoming too dominant, keep reading…
I like chocolate frosting made with real chocolate instead of cocoa powder, it just tastes richer and has a better chocolate flavor. It also works in this frosting because, as opposed to cocoa powder, the melted chocolate is liquid, so less coconut milk is required. The large amount of vanilla and the espresso powder really help to tame the coconut flavor as well. You won’t taste the coffee, but it will enhance and deepen the chocolate. It’s a lovely frosting that even non-vegans will love.
Ingredients
- 3 squares (3 oz) unsweetened chocolate (I used Baker's)
- approximately 1 cup (about 1/2 of a 14oz can) of coconut cream (you may need more)
- 1 tsp espresso powder (instant espresso)
- 5 cups confectioner's sugar, sifted
- 1 Tbsp vanilla paste, or vanilla extract
Instructions
- Chop the chocolate into small pieces and put in a microwave safe bowl, preferably a bowl big enough to make the frosting in. Add the coconut milk and the espresso powder.
- Microwave for 1 minute, then give the mixture a stir. Microwave for another 30 seconds and stir again. Keep microwaving in short bursts, if necessary, until the chocolate is melted..Let the heat of the mixture melt the last remaining chunks.
- Start beating in the sugar, adding more as you go to get a nice spreadable consistency. Make sure you beat the frosting until it is smooth and creamy. Scrape down the sides of the bowl a few times. Add more coconut milk if your frosting is too thick, and add more sifted sugar if it seems too thin.
- Use right away.
Notes
If you need to keep the frosting for later, spoon it into a large zip lock baggie, remove any excess air, and store in the refrigerator. Then when you are ready to frost, snip the tip off one corner and pipe it out.
Don’t forget, link up your favorite vegan cake or cupcake recipe, I’m really curious to finish the job I’ve started.
26 Comments
RK
October 14, 2018 at 6:18 amCan your frosting be used for a child’s birthday cake? It is being transported to a bowling alley (bowling birthday) with no refrigeration. Should it be frosted & sit in fridge & then transported? Will it melt while waiting to eat?
Sue
October 14, 2018 at 9:25 amThe frosting doesn’t melt, but it is firmer and more ‘fudgey’ when it is not warm. As long as the temperature in the room is not super hot you should be fine.
Maggie
July 1, 2016 at 6:50 pmIs the coconut creamer the same as coconut milk? I can’t seem to find it at our local grocery stores.
Sue
July 1, 2016 at 7:58 pmCoconut cream is thicker than coconut milk, but you can use the coconut milk, just refrigerate the can and scrape off the thick part that rises to the top.
Nicole
June 23, 2016 at 2:27 amI’ve been using an amazing vegan red velvet cake recipe for about a year now.It’s amazing and no one ever guesses
that it’s vegan.The cake would be out of this world with this frosting !
You’ll find at the recipe when you Google “eggless red velvet cake recipe” by revisfoodography :)
Trust me this recipe is 100% foolproof and will only take you 15 minutes to prep. (Sub milk for almond or soy milk, and use vegetable oil instead of melted butter)
Please try it out and post the outcome :D thanks I love your blog!!
Heather
March 7, 2016 at 7:39 amAre you sure the Baker’s chocolate is vegan? Most use milk (or derivatives) in them, even dark chocolate. Only a few dark chocolates are vegan like Lindt 70% and Bournville.
Sue
March 7, 2016 at 7:46 amI’ll check that Heather and revise the wording of the recipe, thanks!
Juli Tanner
November 8, 2015 at 8:07 amI see this post is a couple years old but I’m really excited to make this.
This cake just came out of the oven and I bet it’ll be great with this frosting. Can’t wait to find out!
http://chelseawinter.co.nz/egg-free-chocolate-cake/
Katherine
July 7, 2015 at 5:40 pmI have made this recipe so many times, for friends who have allergies, and it works out great every time! No eggs, no butter, no milk, and I have made it with gluten free flour to great success too! http://www.sweetlittlebluebird.com/2013/03/tried-true-tuesday-crazy-cake-no-eggs.html
sarah
February 14, 2015 at 10:41 amAlthough many people know you can substitute 1/4 cup applesauce per egg, they forget that you need to add 1/8teaspoon of baking soda. This will mimic the normal chemical reaction so that the cake stays moist.
Pamela
January 26, 2015 at 1:59 pmI’ve been baking for over 40 years. This frosting is excellent! Just give me the bowl.
Sue
January 26, 2015 at 3:18 pmThanks Pamela! I’m not by any stretch vegan, and I love it too!
Julie
November 22, 2014 at 8:43 amHere is an AMAZINGLY tasty chocolate vegan & gf cake recipe you should try!
http://www.nourishingmeals.com/2009/02/gluten-free-vegan-sugar-free-chocolate.html
Maria
October 7, 2014 at 9:53 amSo, we shouldn’t worry about the fact there are 5 Cups of Confectioner’s Sugar in the icing? Just asking…all new to Vegan recipes.
Sue
October 7, 2014 at 10:26 amWell, it does make a lot of frosting!
Tofu Mom
October 11, 2013 at 9:38 pmI have a “War Cake” (also known as Wacky Cake) recipe on my blog that is probably the same or very similar to the commenter above.My Grandma made it during the Depression and by request, for my birthday when I was a kid…
I didn’t realize until many years later – when I went vegan – that is WAS actually vegan!
http://tofu-n-sproutz.blogspot.com/2007/06/war-cake-and-chinese-seitan-with.html
It’s not the “perfect” cake but wonderfully easy, moist, dense and super-chocolate-y.
Google “war cake” and you’ll get tons of great stories about it!
Sue
October 12, 2013 at 8:05 amI love it — googling right now!
Teresa
October 4, 2013 at 8:01 pmI have a chocolate cake recipe that I used to make for a vegan friend. I got the recipe from my Grandmother…it’s moist & yummy…even without icing! It’s a depression era cake recipe. Please let me know if you would like the recipe.
Sue
October 4, 2013 at 8:58 pmI would love to see it, Teresa, do you mind emailing it to me? My email is : slmoran21@sbcglobal.net I’m really interested in Depression era recipes anyway, thanks!
Laura (Tutti Dolci)
September 30, 2013 at 9:59 amOh please pass me that spoon, love!
Candace
September 29, 2013 at 9:47 amWow – this frosting certainly meets my criteria for spoonable – thick and creamy and who needs the cake, Sue (wink)!
Cheers!
The Café Sucre Farine
September 28, 2013 at 10:11 pmIf looks could speak, I think your icing is screaming “I am amazing!” Sue. Wow, who needs cake, I think a bowl of this would do just fine for me!
Averie @ Averie Cooks
September 28, 2013 at 3:03 pmI love the looks of this frosting. Large amount of vanilla and the espresso powder, yes please! When I make vegan frosting, normally I just whip vegan butter, confect sugar, with either melted choc or cocoa powder and vanilla. Love that you used coconut cream. How rich and wonderful this must be!
Vegan cakes? Well I have tons of muffins and quickbread-ish recipes that could double as cakes. This one (and there are like 10 backlinks within the post for other vegan baked goodies) is one I just made this week. http://www.averiecooks.com/2013/09/soft-vegan-pumpkin-bread-with-brown-sugar-streusel-crust.html It’s more cake than bread, trust me :)
Sue
September 28, 2013 at 6:06 pmI’m checking them out now, thanks Averie!