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. This frosting is so good I’d be happy just eating it by the spoonful, but you could also use it to frost my vegan Chocolate Sheet Cake or maybe my Best Ever Vegan Chocolate Cake.
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…
did you know?
In cooking and baking, coconut cream can be used as a one-to-one replacement for dairy cream in most cases. It works well in soups, curries, sauces, desserts, and even in whipped cream substitutes. Overall, coconut cream is a versatile and healthy option as a vegan cream substitute, and it can add a subtle coconut flavor to your dishes while providing a creamy texture.
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.
more yummy chocolate
- Chocolate Sheet Cake
- Chocolate Olive Oil Cake
- How to Eat Chocolate in Summer!
- 3 Minute Miracle Chocolate Mousse!
- Chocolate Covered Dates
- Chocolate Crumb Cake
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Rich Chocoate Vegan Frosting
Equipment
- electric beaters
Ingredients
- 3 ounces unsweetened chocolate ~ make sure it is 100% cacao and dairy free.
- 1 cup 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
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 your frosting right away, it will become quite firm in the refrigerator.
Notes
Nutrition
Although 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.
I’ve been baking for over 40 years. This frosting is excellent! Just give me the bowl.
Thanks Pamela! I’m not by any stretch vegan, and I love it too!
Here 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
So, 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.
Well, it does make a lot of frosting!
I 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!
I love it — googling right now!
I 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.
I would love to see it, Teresa, do you mind emailing it to me? My email is Sue@theviewfromgreatisland.com I’m really interested in Depression era recipes anyway, thanks!
Oh please pass me that spoon, love!
Wow – this frosting certainly meets my criteria for spoonable – thick and creamy and who needs the cake, Sue (wink)!
Cheers!
If 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!
I 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!
I’m checking them out now, thanks Averie!