How to Make Homemade Chocolate Frosting Recipe (V, GF): learn how to make easy vegan chocolate frosting that’s smooth, silky and chocolatey. Whipped frosting doesn’t require refrigeration! Vegan, Paleo, Dairy-Free, Gluten Free.
Smooth, rich, creamy, sweet… frosting is just the… well, frosting on top of the cake. Amiright?? Er… both literally and figuratively. 🙂 Do you love frosting? What flavor is your favorite? Some of my top favorite frosting flavors are: chocolate, strawberry, peanut butter and classic vanilla.
Meanwhile, I’ve been wanting to share a frosting recipe for ages, and now I’m finally ready. (Just don’t ask me about vanilla frosting.) Who’s excited?
Update: I’ve finally shared my Vegan Gluten Free Chocolate Cupcakes recipe!! And it’s seriously ah-mazing!!
Frosting is just too important to not take very seriously. Especially on a baking blog. Ya know?
But this year, I finally promised myself that it was gonna happen. And it was gonna be GOOD. And right on time for my birthday! Woohoo!
So how did it all begin? Well, if you tried my No Bake Chocolate Coconut Bars, you know that I recently cracked my chocolate ganache recipe (which I’m a little too proud of). Since then, I’ve been cooking up all the ways in which I could use that ganache.
For example, could I put it on brownies? Yes.
Could I put it on cookies? OH YES.
Could I put it on top of more ganache? Most definitely.
But what else could it turn into? Answer: Whipped Chocolate Ganache Frosting!! Like, whip up that awesome ganache you just, um, whipped up, and boom! It turns into frosting.
Figure A. After chilling, the chocolate coconut cream ganache mixture will look like this. As you can see from the finger indentations on the surface… I needed to check for firmness. Lol.
But alas, everything is always easier said than done. More doing and less talking! As my mom likes to shout at us every once in awhile. 😉
I tried whipping up my chocolate ganache recipe as is, but to no avail. The proportions just weren’t right. The ganache frosting became way too thick, or way too watery. Both are obviously a huge no-go for cupcakes. I mean, one (or two, or three trials) practically threatened to bust my piping bags!
And if you’ve ever busted a piping bag from all the goshdarn pressure you’ve put onto it, then you know what I mean when I say I’d love to never experience that hot mess again.
My other concerns (besides not hand-delivering a hot mess of a recipe to you) were… first: ease. This recipe needs be as easy as possible because who really needs a difficult frosting recipe when they’ve already achieved the awesomeness that is baking homemade cupcakes and waiting for them to cool?
Figure B. Be sure to scoop the solid chocolate mixture out of the bowl before beating. The mixture will be solid and look like dark chocolate.
Next: Will it be stable at room temperature? I personally get anxious when I’m told that I have to store baked goods at a certain temperature—especially if said baked goods have my beautifully and carefully piped frosting on top. And said frosting is just waiting to collapse/melt/cause a serious life-crisis on me.
Also, can this chocolate frosting taste AS GOOD, if not better than real butter-, powdered sugar-, and all the things we don’t eat ‘round these parts-infused, TASTY chocolate frosting? Like, can we get non-plant-based/allergy-friendly folks to love this more than the good-but-not-so-good-stuff?
I’m here to say, YES. Why, yes we can!
This frosting is silky, smooth, chocolatey, rich, sweet, but not too sweet, creamy, and just luscious. My friends, I’ve had ALL the frosting in the world. Okay, fine, that’s a slight exaggeration. Heh heh. But I have fancied myself a frosting connoisseur (i.e. dessert hog) for decades.
Figure C. Use a whisk attachment for your hand mixer/stand mixer. Once you begin whisking/beating the mixture, it will begin lightening up in color and become fluffier.
And this is, by far, my favorite frosting EVER.
Oh, and my mom, my sister, her four-year-old kiddo, and Erik think so, too.
Not that they’re biased.
Or anything.
And it’s not too shabby to make either! And guess what? Precise measurements included. Woohoo!! That’s semi a big deal since loads of frosting recipes used to leave me a tad anxious with the whole, “add as much as needed” instructions. Chalk it up to my Type A personality (is that still a legit thing?? Has it been widely discredited yet?), but I need precise instructions, ya know?
But now… oh, happy sigh, NOW, you can:
Learn how to make homemade chocolate frosting and be happy. Soooo happy. So happy you might even treat yourself to a brand new, turquoise-beautiful KitchenAid hand mixer (like I did) to feel even more awesome in the ol’ kitchen!
With whisk attachment. Because: we are BAKING BOSSES.
Drop the mic hand mixer. But don’t ’cause that’ll break it.
Figure D. The frosting is done when the entire bowl is lightened up, like the color of hot chocolate. It should be fluffy, and thick enough to stay on the whisk when it’s held upside down, but soft enough to easily pipe.
Then, proceed to frost EVERYTHING. Like, for example: double chocolate banana muffins (why not??), gluten free vegan brownies (self-explanatory), brownie bites, pumpkin chocolate chip breakfast cookies, no bake peanut butter oatmeal cookies, and finally, these gluten free vegan chocolate cup—OOPS! Spoiler alert! Recipe soon to come. 😉
Let’s just say my birthday celebrations last until next week. 😉
Best of all, you’ll not only learn how to make homemade chocolate frosting, but you’ll also come out with room temperature, shelf stable frosting!!! What what???
And if you were one of the many readers who were impressed/pleased about my latest no refrigeration-required chocolate pecan fudge recipe, then you might just know what all this room temp fuss is all about! 😉 I mean, these frosted cupcakes keep for 3 days at room temperature. Just. WOAH.
Silky smooth frosting perfection. Room temperature aka shelf-stable: aw YEAH!!
In case you’re not quite convinced yet, let me tell you all about this fun-tastic (I just needed to say that) how to make homemade chocolate frosting recipe! It’s:
- easy to make, with just 2 ingredients
- oh-so creamy and mouthwatering
- silky, smooth, perfectly sweet
- vegan, paleo, dairy-free, gluten-free
- perfectly thick and stays in A-game frosting position for days
- deliciously refined sugar-free
- soooo easy to pipe
- shelf-stable, meaning it keeps at room temperature for 3 days!
- a super tasty way to make chocolate frosting without powdered sugar
- a great sugar-free chocolate frosting recipe if you use sugar-free chocolate chips
- plant-based and allergy-friendly
- super fun to whip up
- made with the simple, whole and healthy ingredients you love
- your soon to be favorite easy chocolate frosting recipe
- great on, well… cupcakes! And everything else!
So are you ready to get your bake on? Because I’ve got something super special right after this recipe. It might just pair perfectly. 😉 As always, it’s my pleasure to create, bake, no bake and whip up all the delightful plant-based desserts with you. I can’t wait to hear what you think of this recipe. In the meantime, tell me:
What will you be frosting with this recipe?
Sending you all my love and maybe even a dove, xo Demeter ❤
☀︎ Click below to Pin ☀︎
☀︎ Did you make this recipe? Take a pic and share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I would love to see it! ☀︎
If you enjoyed this plant-based, allergy-friendly homemade chocolate frosting, then you’ll just love these easy chocolate recipes:
☀︎ More Vegan Gluten-Free Chocolate Dessert Recipes ☀︎
- Best Vegan Brownies
- Double Chocolate Chip Oatmeal Cookies
- Easy Gluten Free Peanut Butter Chocolate Chip Oatmeal Cookies
- Chocolate Pecan Fudge
- Vegan Peppermint Mocha Cupcakes
- THE Cupcake recipe to use with this dreamy chocolate frosting ↓
- ¾ cup coconut cream
- 1 ½ cups paleo vegan chocolate chips
- The night before, place can of coconut cream into the refrigerator to chill. This will make it easier to scoop the firm cream out of the can--leaving behind any extra coconut juice. Instructions on using full-fat coconut milk in Notes.*
- Use the double boiler method to melt the chocolate and coconut cream, or do the following: add coconut cream and chocolate chips to a large microwave-safe bowl. Heat in 30-second increments until melted and smooth. Stir between heating increments, until chocolate is melted. Once completely melted, whisk thoroughly until smooth.
- Transfer to refrigerator to chill for 2-5 hours. It’s done when the mixture is medium firm, similar to a very firm gel. It will be stiff enough to be solid, but lightly depresses when pressing a finger into it. See Figure A.
- Using a spoon, scoop this mixture into a large, deep mixing bowl for whipping (or use the same bowl). You may also transfer to the mixing bowl of a stand mixer. If the texture is right, it won’t be too hard to spoon. See Figure B.
- Allow to soften and warm up a bit at room temperature, for about 10-15 minutes. It should be soft enough to whip, but firm enough to not become liquidy when whipping. See Figure C.
- Using a hand mixer, or a stand mixer, fitted with a whisk attachment, beat the frosting mixture until fluffy. The color of the mixture will lighten to that of milk chocolate. See Figure D.
- Frost completely cooled cake or cupcakes! Enjoy.
Try this moist & delicious Vegan Gluten Free Chocolate Cupcake recipe.
- This frosting recipe makes enough frosting for 12 cupcakes with medium high frosted tops.
- Use frosting immediately after whipping. Frosted cupcakes will keep for 3 days at room temperature. Store frosted cupcakes in an airtight container, in a cool, dark environment for up to 3 days.
- More Paleo Vegan Chocolate Recipes: (all V, GF): ultimate fudgy paleo vegan brownies, chocolate pecan fudge, no bake almond butter brownie bites.
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SHOP THE RECIPE
Here are a few items I used in today’s recipe. 🙂
KitchenAid Hand Mixer | Wilton 1M Piping Tip | Hand Mixer Whisk Attachment | Parchment Cupcake Liners | Muffin Pan | Glass Mixing Bowls | Silicone Spatulas | Cooling Rack | OXO Mixing Bowls
This post may contain affiliate links, which allow me to make a small commission for my referral, at no additional cost to you. Thank you for supporting Beaming Baker.
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Whoa, this chocolate frosting is so dreamy… I think the other option you can do is eat this by the spoonful!
Happy Birthday, Demeter! Hope you have an awesome day! 😀 xo
Right?? And I SO have! Hehe. Thank you so much for the birthday wishes, Marsha. 🙂 xoxo
I love my Kitchenaid Hand Mixer too – it’s tiny but mighty! I often make a small amount of frosting like this for my 5yo (she’s lactose intolerant) with just a 1/4 cup of chocolate chips (ELF brand) and a tablespooon of coconut cream – so easy! LOVE this big batch, I’ll have to try it!
It’s the best! And SO much easier than taking out the stand mixer (sometimes you just can’t lol). Can’t wait to hear what you think! Thanks, Sharon! 🙂
WOW – I was not accepting the ingredient list to contain only two ingredients! Demester am sorry I’ve been a stranger but am sure glad I stopped by! Wow! I cannot stop scrolling and starring and drooling! This looks fantastic! FANFREAKINTASTIC! AND It’s vegan! I don’t wanna put it on anything – I just wanna eat it STRAIGHT OUT OF THE BOWL – can I pretty please?! 🙂
Hope you and yours have a wonderful weekend! XOXO
Haha!! Glad you are duly impressed, Shashi! 🙂 It’s so good to see you here! And YES, you can eat it straight out of the bowl… cuz why not? 🙂 Hope you had an amazing weekend! xoxo
I’m so excited to try this! If I don’t have any chocolate chips handy, how much cocoa powder would I have to use to make it work? Thank you!🤗
Hi Shannon! Unfortunately, the chocolate chips aren’t going to be easy to substitute. Sorry about that. 🙁
Can u use unsweetened chips and add Maple syrup to taste?
Hi Crystal, I’m not sure how that would turn out. 🙁 If you do give it a try, let me know! Good luck!
Rich, sinful, possibly the best thing I’ve ever eaten!
I’m your opposite number, a Boston girl transplanted to California with no intention of moving back. Thank you for this incredible blog, I have faith in my ability to bake again!
Aw, yeah!! So happy you enjoyed my recipe, Katie! Boston -> California: Haha. Once you arrive, it’s hard to leave! I say as it’s FRIGID outside and I’m dreaming of San Diego beaches. 😉 Thank you for taking the time to stop by. It truly made my day. We’re gonna learn & experience & adventure our way through baking together! xo
Wow what an amazing recipe! So simple to make but even better is the taste and consistency of it! Used it on my 6 year olds birthday cupcakes and we couldn’t have been more pleased! I feel better knowing I’m not sacrifing on taste when it comes to eating clean, dye and chemical free especially on my kiddos special day! Thanks again
Daisy, your comment was such a joy to read! It makes me smile just knowing that you and your 6-year-old were able to enjoy birthday treats without all that junk! Tell your kiddo I said “Happy Birthday!” Big hugs. 🙂
Do you think I could make this frosting if I make my own chocolate chips using cacao butter and cacao? Do you have a recipe that would work. I make raw desserts and make chocolate candies & ganache this way. Any thoughts would be appreciated.
Thanks for your time.
Hi Michelle, that might just work! I haven’t tried it myself, so I don’t know the exact results. If you do, let me know how it turns out. Good luck! 🙂
Fantastic!Turned out creamy and delicious. I used this to frost a two layer cake. Didn’t have enough to cover the sides but that probably would have been a frosting overload for the cake recipe. Thanks so much for a perfect vegan recipe without loads of powdered sugar and soy butter.
Woohoo!! So happy to hear it, Shannon. 🙂 So much YES on the lack of powdered sugar and soy butter–I really did not want to go there. Glad you enjoyed the frosting. Happy baking! 🙂
Thank you for this recipe! Would you please provide the amount of chocolate in ounces or grams?
Hi Jo, it’s about 9 ounces. I can’t wait to hear how these turn out for you! 🙂
This recipe looks great! Can I make the frosting (pre-beating) over night and then beat it the next morning or would this make the coconut-chocolate combination too firm?
Thank you, Sruthi! Yes, you can make it the night before. Just allow it to soften a bit at room temperature before beating. Once you can scoop it out of the bowl, you can start beating it. If it’s still too firm, allow it to warm up a bit more, then beat. Enjoy!
Hi thank you for sharing this recipe! I would like to make this for my little sisters birthday! Does it have a coconut taste? Or does the chocolate overpower the coconut flavor of the creme?
Hi Kierra, the chocolate definitely overpowers the coconut flavor. 🙂 Can’t wait to hear what you think. Happy Birthday to your lil sis! 🎈
Hi Demeter,
Thanks for your recipes, I love them.
Just a question regarding the coconut cream…I live in Australia and the coconut cream here is liquid…I’m not sure if it will all thicken in the fridge, do you know? Is the coconut cream you use a liquid?
Thanks ,
Maroula
Hi Maroula, I’m so happy to hear that. 🙂 The coconut cream we have in the U.S. can liquify when it’s warm. Try placing what you have in the fridge for a few days and seeing if it solidifies after ward. Also, here is the coconut cream I use so you can compare the ingredients and the nutritional profile to see if it matches what you’re using: Thai Kitchen Coconut Cream.
Thank you will do:)
I am excited to try this recipe! My husband and I are both on restricted diets and our birthdays are in two weeks! Hoping to have a little treat! Wondering about the chocolate chips. What brand do you use? Unsweetened or just a regular chip sweetened with with sugar?
Hi Kellie! Happy early Birthday to you two. 🎈 I use a sweetened chip that’s non-dairy. Here’s a good one if you’re looking for paleo chips: https://www.amazon.com/Enjoy-Life-Chocolate-Morsels-Ounce/dp/B0196KDY6G/ Or just any non-dairy chip will do! 🙂
Excellent! Thanks so much! My husband cannot wait to try them! He was looking at the photos and said make them now!!!! It’s 9:30pm!! Ha ha!! I got all the ingredients today! Going to give them a try tomorrow! I was just re reading the recipe. I do not have a wisk mixer. Just a hand held. Do you think that would be okay for the frosting or is the wisk a must? Also, I got coconut cream, the Thai brand. Is that full fat coconut milk? I don’t know the difference. Do I need to use the method for the full fat? Oh and do you think ghee could be substituted for coconut oil in the cupcakes? Just curious to switch it up from coconut sometimes! Sorry for all the questions! I cannot wait to try these!!!! I hope they come out like yours!!! Thank you!!! 😊
How’d the frosting turn out? 🙂 I’d definitely recommend using the whisk attachment–it really helps to make the frosting fluffy. 🙂 Coconut cream: there should be a purple label that says “coconut cream” on it. Yes, still chill and scoop out the cream. You don’t want any juice in the frosting. Ghee might work! Enjoy. 🙂
This recipe looks delicious!
I looked for the list of ingredients of the chocolate chips and it says “Unsweetened Chocolate, Cane Sugar”. Do you have a brand “refined sugar free”?
We can buy coconut cream in tins – can we use that or rather get the milk and take the cream off as you describe in notes?
Whichever is easier for you. 🙂 Just make sure you use the kind that firms up in the refrigerator. Enjoy!
Is this frosting very sweet. I am looking for a frosting that is rich in chocolate flavor, but not too sweet. I want to put it on a 9 inch 2 layer cake. Will I need to double the recipe? Thanks.
Hi Mary! Yep, go ahead and double it for a round two layer 9-inch cake. 🙂
Wow! Made me this last night (UK) and it is completely delicious. I used agave nectar rather than maple syrup and left out the vanilla. Was worried that the frosting would be too much as I’m not a big fan but it complements the cake perfectly. This is the 5th recipe I’ve made of yours and I love it. Thanks for doing all the hard work.
I’m so happy to hear how much you enjoyed the recipe Julia! 🙂 You’re kind words are totally making my day right now, and I’ll be using them as inspiration to keep doing the “hard work” on creating more tasty recipes to share. ☺️
Can’t believe how well this turned out, absolutely LOVE how fudgy it is! Best recipe I’ve found.
Thank you!
Wonderful!!! I’m so happy to hear it, Lauren. Enjoy! 💕
Hi there! This (and ALL your recipes) looks amazing! Just wondering what your fave vegan choc chips are please?
Thanks Jessica! One of my fave “accidentally” vegan ones are Guittard semi-sweet chips. You can try Enjoy Life for an allergy-friendly one too! 🙂
Any idea if your cupcakes with this frosting would freeze well?
Hi Wendy, yes! They freeze well. I frost them, then store. Allow to thaw before serving. 🙂
Which brand of chocolate chips do you use? I can’t find any that are refined sugar free :/
I am wondering this also!
Thank you so much for this recipe! We used it for my son’s 6th birthday party last weekend and it was a big hit 🙂 He has some food allergies so he was very happy to still be able to have cupcakes with and icing that he could eat, was healthy and yummy!
My pleasure, Maria! 🙂 I’m so happy to hear that your kiddo could have cupcakes for his special day. Please wish him a big “happy birthday!!!” for me. 🙂
I have been looking for a good birthday cake recipe for a little girl who is allergic to
Soy
Wheat
Egg
Tree nuts
Peanuts
Looks like this might work. Will just have to double check ingredients for soy
I have been looking for a birthday cake for a little girl who is allergic to
Soy
Wheat
Egg
Tree nuts
Peanuts
This looks like it might work. Will just have to double check ingredients for soy
No soy in this recipe! 🙂 Wishing the little girl a very happy birthday! Enjoy, Jay!
I just made this frosting to slather on a chocolate cake! I thought the taste was insanely good but it turned out SO thick and a bit hard to spread. I warmed it up for a bit to make it softer, but, any suggestions? This is definitely a keeper! Thank you!!
Hi Jennifer! So glad to hear you enjoyed the frosting! 🙂 Try letting it sit at room temp a bit longer and whipping it a bit more to help the frosting soften up a bit before spreading. Hope this helps!
Can you please tell me what weight the chips would be? How much chocolate should I use in grams or ounces? I can’t get the chips but had to buy bars of chocolate so not sure how much to use!!! THANK YOU!!!!
Thanks for this amazing recipe!! I used it to frost a chocolate cake but had to heat up the frosting to soften it to spread. Any suggestions on making it creamier?
Hi! I read your post and you mentioned having a recipe for vanilla and strawberry (Vegan, Paleo, Gluten Free, Dairy-Free, Refined Sugar-Free) frosting too, so you have it? We love frosting, but don’t like chocolate 😔
Thanks!!
Hi Mercedes! I’m actually still working on the vanilla and strawberry frosting. I want to make sure I get it just right. Thanks for your patience!