Lovers of chocolate will be delighted with this easily made Vegan Chocolate Frosting. It is rich, creamy and glossy without needing to use any dairy.
Why we love this recipe:
Frosting frequently contains a generous quantity of fat, often cream cheese or butter. But here, we have replaced those fats with a more moderate amount of a dairy-free alternative.
The Vegan Chocolate Frosting adds a pretty finishing touch to cakes, such as our Vegan Chocolate Cake or Cupcakes.
You can easily double or triple the mixture if you’re baking in large quantities.
Ingredients in this recipe:
Please see the recipe card further along in the post for exact quantities of ingredients and the full method.
Vegan margarine – I use Nuttelex, a 100% plant-based spread.
Dutch processed cocoa – use unsweetened cocoa.
Icing/confectioners’ sugar – sometimes known as powdered sugar.
Vanilla extract – for the best flavour, be sure to use naturally extracted vanilla, not artificially flavoured.
Boiling water – the heat from the water helps to melt the margarine, and gives you a glossy finish to the frosting.
Step by Step Instructions:
- Combine cocoa and icing sugar. Add the margarine and vanilla. Pour boiling water onto the margarine and mix well.
- You may not need all the water so start slowly, and add more if you need to, to get a smooth consistency. Spread or pipe the frosting onto the cooled cupcakes.
Tips for Success and FAQs:
As chocolate is the star of the show in this Vegan Chocolate Frosting, be sure to use good quality cocoa powder for the best flavour. Be sure to sift the cocoa as it sometimes forms clumps.
Add a small amount of water at a time – you can always add more, but start slowly so you do not add too much to begin with.
This recipe is what we use for our Vegan Chocolate Cupcakes and Chocolate Cake.
It is enough frosting to top 10 cupcakes OR one eight inch cake.
Yes, it freezes well! Allow it to defrost completely before using on a cake.
The Vegan Chocolate Frosting will last for about 5 days in the fridge. If the texture is a little hard, add some boiling water to soften the frosting. If you are planning on keeping the frosting for longer, I would freeze it until you’re ready to use it.
More delicious recipes for you to try:
These tasty dessert recipes are also vegan and gluten-free:
- Chocolate Coated Strawberries
- Salted Caramel Bliss Balls
- Chocolate Cake
- Brandied Oranges
- Chocolate and Peanut Butter Banana Bites
- Peanut Butter Freezer Fudge
- Chocolate Mousse
I hope you’ll enjoy this rich and decadent Vegan Chocolate Frosting. Let me know in the comments below how you enjoy it!
Vegan Chocolate Frosting
- 1 ½ tablespoon vegan margarine (I used Nuttelex) See Note 1
- ¼ cup (30 g) unsweetened Dutch processed cocoa See Note 2 and 3
- 2 ¼ cup (270 g) icing/confectioners' sugar
- 2-3 tablespoon boiling water See Note 1
- 1 teaspoon vanilla extract
For accuracy, we recommend weighing your ingredients. This will produce the best results.
- Combine cocoa and icing sugar. Add the margarine and vanilla.
- Pour 1 tablespoon of boiling water onto the margarine and mix well. You may not need all the water so add one tablespoon at a time, until you get a smooth spreading consistency.
- Spread or pipe the frosting on top of cooled cupcakes or a cake.
- The Australian tablespoon is 20 ml or 4 teaspoons. In many other countries, the tablespoon is 15 ml or 3 teaspoons so you may have to adjust your measurements accordingly.
- I use Plaistowe Dutch Processes Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.
- It is best to sift your cocoa as it may have formed clumps.
- The recipe makes approximately one cup of frosting. We use it to frost 10 cupcakes or an 8 inch cake. You can easily double the recipe to make more if you wish.
- Please note, the nutritional information is based on the entire quantity of this recipe.
The nutritional information is an estimate only, and is derived from online calculators. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Made this and it turned out great!
Just wondering if it sets on the cake if we leave it in the fridge ?
We used chocolate bar before and it used to set. However I can’t get good chocolate bars here, am in Zanzibar, and when we do finda good one it’s so expensive!
So happy to hear this!
It should firm up a bit, yes 🙂 The fridge might dry it out a little though.
Let me know how you get on if you give it a try!
10/10! I decorated Halloween cupcakes with this chocolate frosting and the kids loved it! They held up nicely at room temperature and tasted really good too. I’m planning on decorating cupcakes using this recipe for Christmas. Can I add a bit of hot coffee instead of hot water?
Hi Joanne, I am delighted to hear that you enjoyed the Vegan Chocolate Frosting. Using hot coffee next time is a great idea! Thank you for taking the time to contact me. 🙂
I loved how this turned out! I made a devil’s food cake and used this recipe for the chocolate frosting and it was fantastic! Everyone was raving about how decadent it was. Just follow the recipe and add enough water until you get the thickness you want. It’s so foolproof! Thank you Alex!
Hi Claire, I am so happy to hear that our Vegan Chocolate Frosting on your devil’s food cake was a hit. Thank you for letting me know. 🙂
This was my first time using Dutch processed cocoa and now I know what I’ve been missing out on. The flavor was smooth and not acidic at all! My husband said this was the best chocolate frosting he’s tasted and I have to agree. Delicious!
Hi Katy, I am delighted that you and your husband enjoyed the Vegan Chocolate Frosting. Thank you so much for taking the time to let me know. 🙂
Super yummy –
I used it to frost cupcakes. Topped with crushed hazelnuts.
That sounds delicious, Tate! Thanks for sharing 🙂
Just turned into chocolate paste I don’t get it. Now I have a thick ball of playdough.
It sounds like too much icing/powdered sugar was added, and/or not enough water.
The frosting should be a smooth consistency that is able to be piped.
Add a little extra water until you get the consistency you desire 🙂
Hope that helps!
Can I use dairy free butter instead of margarine?
That should work just fine!
Let me know how you get on 🙂