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up close shot of small white round bowl of chocolate frosting.

Vegan Chocolate Frosting

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.
Course Dessert
Cuisine International
Prep Time 10 minutes
Total Time 10 minutes
Servings 1 cup
Calories 1234kcal
Author Alexandra


  • 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.


  1. 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.
  2. I use Plaistowe Dutch Processes Cocoa, available in supermarkets. It gives a lovely rich, chocolatey colour and deep flavour.
  3. It is best to sift your cocoa as it may have formed clumps.
  4. 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.
  5. Please note, the nutritional information is based on the entire quantity of this recipe.


Calories: 1234kcal | Carbohydrates: 282g | Protein: 4g | Fat: 17g | Saturated Fat: 5g | Sodium: 147mg | Potassium: 328mg | Fiber: 7g | Sugar: 265g | Calcium: 28mg | Iron: 3mg