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Vegan Chocolate Frosting Recipe
www.theconsciousplantkitchen.comAn easy 4-ingredient vegan chocolate frosting recipe smooth, silky, creamy, and perfect to pipe on top of vegan cupcakes or frost a chocolate cake. You'll love its milk chocolate buttercream flavor, and nobody will guess it's actually dairy-free!
You can find the full recipe, including tips, step-by-step photos, video, storage instructions, detailed allergy swaps, FAQ, and save at: https://www.theconsciousplantkitchen.com/vegan-chocolate-frosting/ or scan the QR code here ➡️
Servings: 12 servings (cupcakes frosting)
Calories: 70.3kcal
Equipment
Ingredients
- ⅓ cup Unsweetened Cocoa Powder
- ½ cup Dairy-Free Butter (Unsalted) like Earth Balance
- 1 teaspoon Vanilla Extract
- 1 ½ cup Powdered Sugar
- 2-4 tablespoons Unsweetened Almond Milk or soy milk or oat milk
Instructions
- In a large mixing bowl, beat soft dairy-free butter and vanilla extract for 1-2 minutes until light and fluffy.
- Stop beater, add unsweetened cocoa powder, icing sugar, and 2 tablespoons of milk.
- Beat again until smooth and well combined. If too thick add more milk, one tablespoon at a time. If too thin, add up to 1/2 cup extra powdered sugar, 1/4 cup at a time. Beat between each addition to check the texture and stop adjusting when it's to your liking.
- Use this dairy-free chocolate frosting to frost 12 cupcakes or one 8-inch cake pan. Spread with a spatula or piping bag.
- Store the frosting in an airtight container in the fridge for up to 3 days or freeze it.
Nutrition
Serving: 1serving | Calories: 70.3kcal | Carbohydrates: 17.1g | Protein: 0.5g | Fat: 7.5g | Saturated Fat: 1.5g | Polyunsaturated Fat: 2.2g | Monounsaturated Fat: 3.6g | Trans Fat: 1.3g | Sodium: 63.2mg | Potassium: 38.5mg | Fiber: 0.8g | Sugar: 0.1g | Calcium: 7.9mg | Iron: 0.3mg | Magnesium: 12mg | Phosphorus: 18mg | Zinc: 0.2mg