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.
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.
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
For accuracy, when weights are provided, we recommend weighing your ingredients. This will produce the best results.
- 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
- 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.