Rich Chocolate Vegan Frosting is a decadent and dreamy chocolate frosting recipe, made entirely without dairy!
You don’t have to be vegan to love this rich vegan frosting
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!
Coconut cream is the secret to this dairy free frosting
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…
Real chocolate beats cocoa powder for the best flavor
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.
Rich Chocoate Vegan Frosting
- 3 ounces unsweetened chocolate ~ make sure it is 100% cacao and dairy free.
- 1 cup approximately, of coconut cream (about half of a 14 ounce can) You may need more.
- 1 tsp espresso powder or instant espresso
- 5 cups confectioner's sugar, sifted
- 1 Tbsp vanilla paste or vanilla extract
- 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.
Questions and Reviews
Can 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?
The 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.
Is the coconut creamer the same as coconut milk? I can’t seem to find it at our local grocery stores.
Coconut 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.
I’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 😀 thanks I love your blog!!
Are 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.
I believe the unsweetened is 100% cacao, but read the labels, for sure.
I 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!
Baker’s chocolate is not vegan so if you are making this for someone with a severe dairy allergy it absolutely cannot be used!
Thanks Beth ~ as far as I know Baker’s unsweetened chocolate is 100% cacao, but you are right that one should check the labels to be sure.
I 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