smooth ‘n creamy vegan chocolate frosting that’s so easy to pipe. Just 2 ingredients for the best dairy free frosting!
Creamy, dreamy, luxurious and oh-so-GOOD. Those are just a few words to describe my amazing vegan chocolate frosting. It’s so ridiculously easy to make, with just 2 simple dairy free ingredients: vegan chocolate chips and coconut cream!
Today, I’m going to walk you through, step-by-step, as we make the easiest dairy free chocolate frosting you’ll ever need. Yep, I said it. 😉 My mom’s been raving about this vegan frosting, my 5-year-old nephew refers to it as the “frosting that tastes like chocolate ice cream!!!” and Erik is constantly telling me we need to find more things to frost…
Or perhaps we should just normalize the whole eating chocolate frosting straight outta the bowl thing. Oh, Erik! Like, no need to be a conformist, just do it anyway. You do you, ya know? 😉
My Favorite Vegan Chocolate Frosting
Anywho, since I shared this vegan chocolate frosting recipe a few years back, I’ve gotten rave reviews, glowing emails and more than a few questions about it. So today I’m covering your common questions, sharing some new photos, and taking you through how to make homemade vegan chocolate frosting.
You game? Let’s do it!
Dairy Free Chocolate Frosting with just 2 Ingredients!
It’s super easy to make this homemade vegan chocolate frosting recipe–check out the how to photos below. Here are the two simple vegan & dairy-free ingredients:
- Ingredient #1: vegan chocolate chips
- Ingredient #2: coconut cream
How to Make Vegan Chocolate Frosting
Step 1: Chill
The night before, chill a can of coconut cream in the refrigerator—this way, you can easily scoop out the hardened coconut cream, while leaving behind coconut juice at the bottom of the can.
Step 2: Melt
Add coconut cream and vegan chocolate chips to a bowl. Melt together & stir in between heating increments—until it’s shiny and smooth.
Step 3: Chill until Firm
Chill the vegan chocolate frosting mixture aka chocolate ganache until firm. See Figure A below.
Figure A. After chilling, the unwhipped vegan chocolate frosting mixture will look like this. As you can see from the finger indentations on the surface… I needed to check for firmness. Lol.
Step 4: Scoop
Scoop the unwhipped vegan frosting mixture away from the sides of the bowl, then transfer to a stand mixer fitted with a whisk attachment, or keep in the bowl to mix. See Figure B below.
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.
Step 5: Whip the Frosting
Make sure to use a whisk attachment with your stand mixer or hand mixer. The whisk attachment is essential to creating beautifully whipped vegan chocolate frosting. Begin whipping the mixture—as it turns into vegan chocolate frosting, it will lighten up in color. See Figure C below.
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.
Step 6: Whip Some More
Whip until frosting is completely lightened to the color of milk chocolate frosting. See Figure D below.
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.
What Should I Frost with this Dairy Free Chocolate Frosting?
I’m so glad you asked. 😉 I’ve specifically written this dairy free chocolate frosting recipe to go with the following vegan dairy free desserts:
- Vegan Chocolate Cake Recipe – gluten free, dairy-free with a 5-star rating!
- Vegan Gluten Free Chocolate Cupcakes – dairy-free, perfect chocolate cupcakes, made with healthy ingredients.
Tips for the Best Vegan Chocolate Frosting
- Make sure to use coconut cream, not coconut milk. This vegan chocolate frosting is made with coconut cream—which is the thick, white, creamy part of coconut milk. This is the coconut cream that I use. Coconut milk is much more watery.
- If you want to use coconut milk… follow the instructions in the Notes portion of my recipe.
- Don’t mix in the coconut juice from the can of coconut cream. When scooping and measuring your coconut cream, make sure to scoop up as little of the translucent coconut juice as possible. You want the thick, white creamy part.
- Test a small batch in advance with the chocolate you’re using. I’ve found that some paleo or sugar-free chocolate brands will not work in this frosting recipe—it won’t yield a creamy frosting. Try making a small batch first before committing to using a full bag of expensive paleo or sugar-free chocolate.
- Allow the chocolate ganache to de-chill a bit before whipping. When you’re scooping the chocolate ganache away from the sides of the bowl, it shouldn’t be that hard to scoop. If it’s too hard, give the ganache a few minutes to de-chill/warm up before whipping.
>>RELATED: 2 Ingredient Vegan Chocolate Ganache – 5 min recipe!
Best Tools for Creamy Vegan Chocolate Frosting
- Hand Mixer – super beautiful turquoise color & super sturdy in the kitchen!
- Whisk Attachment – here’s the exact whisk attachment that I use with my awesome hand mixer.
- Stand Mixer – the classic stand mixer: a must for the baker. 🙂
- Vegan Chocolate Chips – a staple in my vegan gluten free dessert recipes!
- Coconut Cream – just the best coconut cream & what I use in my paleo desserts recipes!
- Glass Mixing Bowls – these are my favorite heatproof mixing bowls to use when making this vegan chocolate frosting! Perfect for heating, perfect for mixing.
Are you ready to frost ALL the things?? And by “things” I do mean vegan chocolate cupcakes, cake, vegan chocolate chip cookies, and um, your mouth (okay, that sounded weird)—I mean, just eat it from the bowl, it’s that good! It’s truly an honor to share in these kitchen adventures with you. I can’t wait to hear what you think! ‘Til then…
Sending you all my love and maybe even a dove, xo Demeter ❤️
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Did you make this vegan chocolate frosting recipe? Take a pic & share it on Instagram with the hashtag #beamingbaker and tag @beamingbaker. I’d love to see it!
Vegan Chocolate Dessert Recipes
- Vegan Gluten Free Chocolate Cake Recipe (Dairy-Free)
- My Favorite Vegan Oatmeal Chocolate Chip Cookies! (Dairy-Free)
- 5 Ingredient Vegan Coconut Chocolate Bars
- 4 Ingredient Easy Vegan Chocolate Peanut Butter Bars
- Chocolate Overnight Oats Recipe (Vegan)
- Vegan Gluten Free Chocolate Cupcakes
- Paleo Chocolate Cupcakes Recipe
- 50+ Gluten Free Dairy Free Desserts!
- Soft Baked Chocolate Vegan Donuts Recipe (Gluten Free) – w/ Vegan Chocolate Ganache Glaze!
Vegan Chocolate Frosting Recipe – Dairy Free
- Prep Time: 2 hours
- Cook Time: 2 mins
- Total Time: 2 hours 2 minutes
- Yield: enough for 12 cupcakes 1x
- Diet: Vegan
Description
Vegan Chocolate Frosting: smooth ‘n creamy vegan chocolate frosting that’s so easy to pipe. Just 2 ingredients for the best dairy free frosting!
Ingredients
- ¾ cup coconut cream
- 1 ½ cups vegan chocolate chips
Instructions
- 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—use a deep bowl if you plan to whip the frosting later in this 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 Vegan Gluten Free Chocolate Cupcakes. Or, make a double batch for my favorite Vegan Chocolate Cake Recipe. Enjoy!
For Paleo Cupcakes, try my rich & moist Paleo Chocolate Cupcakes Recipe.
Equipment
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Whisk Attachment for Hand Mixer
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Notes
*To use canned full-fat (not light) coconut milk, do the following: The night before, chill 2 cans of full fat coconut milk, being careful not to shake the contents. Open the can (or cans, if needed) and scoop the firm, white solid part off the top—this is the coconut cream. Measure out what’s needed.
Where to Buy Ingredients: Vegan Chocolate Chips | Coconut Cream
Note: This frosting recipe makes enough frosting for 12 cupcakes with medium high frosted tops.
Storing Instructions: 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.
Recommended Tools: Pink Hand Mixer + Whisk Attachment | Mixing Bowls | KitchenAid Stand Mixer | 4oz Prep Bowls | 4 Event Timer
For Paleo Cupcakes, try my rich & moist Paleo Chocolate Cupcakes Recipe.
- Category: Dessert
- Method: Chill
- Cuisine: American
Keywords: vegan chocolate frosting, dairy free frosting
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Hi there! Will this frosting taste like coconut?
Thank you!
Kate
Hi Kate! I don’t think it has a strong coconut taste. 🙂 Hope you enjoy!
Sounds delicious. Question. Is coconut whipping g cream from a can the same as coconut cream?
Hi Jan! Hm, most brands tend to add additional ingredients (like sugar, oil, etc) to the canned whipping cream so it won’t be the same as pure coconut cream and could affect the recipe. If you do try it, let me know how it goes!
Could I put this in the freezer to speed up the process?
Hi Annie, I wouldn’t recommend it as usually freezing can cause unintended consequences. I could be wrong though, so if you try it, let me know! Enjoy. 🙂
Hi!
I want to make this for my son’s birthday tomorrow. Your instructions for the the frosting say to make a double batch. Looking at your link for the frosting, do I then double that or is the link (as is) for the frosting enough to frost the entire cake?
Prepare the frosting: The night before, begin preparing a double batch of this Vegan Chocolate Frosting.
Hi Thyra! You would take the frosting recipe and double it. 🙂 Hope your son has a wonderful birthday! 🥳
Thanks for responding! Since I didn’t get your message in time, I went with the single batch and it was more than enough. There was plenty of frosting on the cake, it was completely covered with even a tiny bit left over. Strange. The cake and frosting were DELICIOUS!! It made for a wonderful treat for our family for my sons birthday!
Can the frosting be frozen? how long will it keep being refrigerated?
Hi Ilse, you can freeze completely finished cupcakes (all frosted) for about a month. If you keep it refrigerated, keep for up to 3 days.
This frosting looks so good! I don’t have a whisk attachment for my hand mixer and don’t think I will use one much. Would this still work if I used the usual beaters instead of a whisk attachment?
Thanks Andrea! Oh darn… unfortunately, the standard attachment will yield flat, non-fluffy results (believe you me, I tried! Lol). You can give it a go if you’d like, perhaps you won’t mind the results? But I highly recommend a whisk attachment. Good luck! 🙂
i made this recipe about 2 months ago and it turned out so amazing, i have been dreaming about making it again for my birthday that is this week ! i don’t t love chocolate like my husband and son, so i am going to *try* making a vanilla version with cacao butter instead of chocolate chips with added vanilla bean and some sort of refined sugar free sweetener i haven’t fully decided. I will let you know how it goes !! thanks for the lovely recipe
★★★★★
First of all, Happy Early Birthday, Aimee! Second of all: YES on your idea! I’ve been wondering about using cacao butter myself (and literally have two bags in my pantry ready for testing), but haven’t had the time to try yet. Do let me know how it turns out. Have a wonderful birthday! . .
Sad to report that the recipe did not turn out amazingly like yours with the cacao butter switch. It tasted good but the consistency of it was alllll wrong ): I thiiiiink it might if needed a larger portion of coconut cream but really I am not sure. Now I have this giant serving of basically white chocolate and I don’t know what to do with it hahah. AnywYs I hope you get around to playing with it and figuring out the proper ratios!
Aw, dang!!! I was so hoping for good results for you! I will definitely get around to playing with the cacao butter (I just have to finish up a few more months’ worth of recipes first lol). Thanks so much for reporting back—I’ll be proceeding with caution for my vanilla frosting recipe trials. Hugs!
Very excited to try this, thank you! If I put this on a cake for a party, how long would the icing ‘hold’ please? Cheers!
★★★★★
Hi Sam! The frosting will hold on the cake for about 3 days (best on the 1st day, of course). Just make sure to keep it away from sunlight and heat sources. You can also try frosting the cake, then freezing, then thawing the night before the party. Enjoy!
I made this frosting with coconut milk from the brand aroy D (I’m in Canada) I left the van on the fridge for a couple of days and when ready to use I flipped the cam and dumped all the juice out , I was left with a thick cream, and for the chocolate I used guirdarelli 60% chocolate chips but I only had about over 1/2 cup and I also let this ganache sitting on my fridge overnight , the next morning I took it out and left out for about 10 minutes before whipping and it turned out like a dream! So decadent and beyond delicious! Thank you so much!
★★★★★
Woohoo! Seriously, I’m so happy that this was such a success for you! .
Demeter, I love your recipes and am so excited to try this for a big family event coming up. This will be my first time doing a vegan frosting without Earth Balance (which always yields great results). I love that this is free of palm-oil though. Excited!
Thanks so much, Sarah!! I can’t wait to hear what you think!! Have a great time at your family event. ..
Hi, loved how this recipe sounded so decided to try it out but I only had Hershey’s semi sweet choc chips on hand. Everything went well up until I started to beat it…it just started to get thinner and thinner instead of thicker ….I decided to put it back in the fridge in the hope that it will thicken enough to get it to fluff…I’m putting it on a choc cheesecake. Question… Can this recipe work at all with non vegan choc chips? Thanks in advance…
I made this – it’s simple yet very delicious! You just need time to let the components chill when needed but otherwise it’s so quick and easy. I used Cadbury dark chocolate bars and Trader Joe’s organic coconut cream, no extra sweetness needed, and it came out very well, the non-vegans loved it, I’ll be making it again and again. Thank you Demeter!
★★★★★
Wonderful! Love that you included the exact brand of ingredients you used–many readers will find this helpful! 🙂 Thank YOU for taking the time to let me know, Mary. Enjoy!
I made a double batch of this for a layer cake, and it was delicious as frosting…but, even more importantly: I had some leftover in the fridge and heated it up to use as hot fudge on some vegan ice cream….ohhhh my gosh, AMAZING! Highly recommend that use too. .
★★★★★
Oooh!!! That sounds fantastic! Now you’ve got me craving a hot fudge sundae! .. So Happy you enjoyed my recipe, Maggie! 🙂
Just made this as a frosting for a vegan chocolate raspberry cake, in case anyone was wondering, yes, you can pipe with it beautifully and I did use real chocolate instead, so delicious, thanks for this recipe!
★★★★★
Ooh that sounds delish Jenny! So glad to hear you enjoyed it! 🙂
Hello Demeter, Can I use the frosting to coat my cake, then cover with modelling sugar free chocolate as fondant and decoration?
★★★★★
Hi Jessica! Hm, I’m not sure, I’ve never tried that before. If you do give it a go, let me know how it turns out! 🙂
Oh my goodness! How good this chocolate frosting looks! A must try recipe!
★★★★★
Haha thank you Catalina! .
So easy to make and totally delicious! Win-win!
★★★★★
You know it!
Oh wow, this looks absolutely perfect! Can’t wait to try it with cupcakes!
★★★★★
Thanks Shannon! . It tastes absolutely amazing on cupcakes. . Happy baking!
This looks so smooth and delicious! Perfect for any pastry, indeed!
★★★★★
Oh you know it Beth! .
This looks so yummmmmy! I want to eat this by the spoonful (or bowlful)!
★★★★★
LOL I feel you there Chrissie! .
This frosting looks so fluffy and luscious! Can’t wait to make it!
Oh it’s so wonderfully fluffy. . Hope you enjoy it Anna!
This looks so smooth and creamy! Planned to make cupcakes today, now I have the perfect frosting to try
Woohoo! What perfect timing! . Let me know how it all turns out Vik!
This is amazing with only 2 ingredients. Your step by step directions will make making this homemade chocolate frosting so easy.
★★★★★
I’m so glad Kelly! Hope you enjoy the frosting! .
This is absolutely amazing! My new favorite gluten-free chocolate frosting!
★★★★★
Woohoo! So happy to hear it Toni!
Well, it certainly looks rich and chocolatey — and definitely something I’d want to spread on a cupcake.
★★★★★
The taste is fantastic—so good on chocolate cake and cupcakes!
You had me at Chocolate. I bet this recipe tastes as good as it looks!
Oh you bet it does Melissa! .
It looks like this vegan chocolate frosting has a wonderful texture! I’m sure I’d be eating it out of the bowl before it made it onto the cake!
★★★★★
LOL I’ve definitely been known to sneak a spoonful or two while frosting my cupcakes. .
Good day
This loos amazing!
Could I perhaps make the frosting day before and leave on bench and next day ice cup cakes?
Thanks
Angela
Hi Angela! Thank you! You can prepare the “ganache” step the day before. I’m afraid that if you whip the frosting too far in advance, it’ll dry out & not be ideal for frosting. You can also just frost the cupcakes day before, and serve the next day. Good luck! 🙂
Thank you soo much for sharing the recipe with us. It is unbelievable how smooth the frosting becomes.
Best regard from Germany
Boo
★★★★★
Yay! I’m so happy to hear it! .
Hi. I was wondering how this became to look like a chocolate Italian or Swiss (both w/ eggs & dairy) buttercream frosting (It’s actually a compliment ;D )? How did you thought about this?
Is it okay to chill the frosting for longer than 5 hours?
It should be okay. 😉 Keep in mind, the longer you leave it, the drier it’ll get in the fridge. So maybe keep it under a day? Enjoy!
I was in need of a dairy free frosting and had already tried a buttercream one that was horrible. This was an absolute lifesaver, super simple, smooth and delicious. It was also the easiest batch of frosting I’ve made in my life!
I used a broken up bar of chocolate instead of chips (no dairy free ones available) and it worked beautifully. Before whipping, I tried dipping some of my cupcakes into the ganache and this also made gorgeous cupcakes.
Thank you so much for posting this recipe, it’s pure genius!
★★★★★
Hi Julie! It made me so happy to read your comment. 🙂 I’m delighted (yep, delighted!!) that you enjoyed it so much. Dipping it in ganache beforehand is EXACTLY what I did in another recipe hehe—great minds right? 😉 Thanks for taking the time to leave feedback & so much love for the recipe. Happy baking! .
Looks amazing! Can it be frozen?
Thanks Danielle! Hm, I haven’t tried it, but as long as you let it thaw at room temp for a bit and whip it up again, it might work. Let me know how it turns out!
if I wanted to make pink frosting, can I just use the coconut cream and add coloring? thanks
★★★★★
Hi Amber! The chocolate chips are what help keep the frosting stable at room temp—otherwise just the coconut cream will melt away. You could try using vegan white chocolate chips instead. Let me know how it turns out! 🙂
This recipe looks absolutely INCREDIBLE. I’m vegan myself, my mom is gluten-free, and my family usually doesn’t eat sugar, so this recipe is soo perfect. I’ll be making it for my dad’s birthday this Friday! I wanted to make it into a chocolate coffee cake, since my dad loves coffee. Do you think it would turn out well if I add coffee to the chocolate frosting? If so how much do you think would be good? Thank you!
Hi Alyssa! You and your family have got to be AWESOME to bake for! 🙂 Two things you can do: 1) Cake: swap the water for hot or warm coffee; 2) Frosting: try adding coffee extract to the recipe. I’m not 100% sure how much, maybe 1/4 teaspoon? Start with a smaller amount and increase to taste. Let me know how it all turns out! Happy birthday to your dad! 🙂
Hi, Demeter. I am six months in the new life of no milk/dairy, chicken eggs, wheat, gluten and a number of other foods that seem to be in everything! I am sorely missing chocolate and was encouraged to see your yummy looking icing recipe! Bummer though that cane sugar is also on my list of no-can-do ingredients and it is in the chips you recommend. 🙁 If it were just a lifestyle choice, I might just decide to indulge once in a great while, but I was very very I’ll for over a year and I don’t want to go back…but I NEED CHOCOLATE!! LOL Is there a cane-sugar free choc chip you think would be a good tasting alternative?
Hi Mari! I’m still hunting around for the tastiest cane sugar-free chocolate chip. I hear good things about Lily’s dark chocolate premium baking chips. Hope that helps. I know all about the NEED FOR CHOCOLATE! 😉
I would love to try this but not in chocolate flavor. What will be a substitute for choco chips if I wanted to make a lemon coconut frosting that can stand room temp?
Hi Patty! I haven’t tried this before, but perhaps you could: use dairy-free white chocolate chips. When you’re frosting is almost done, whip in about 1/4 to 1/2 teaspoon lemon extract to taste. Sprinkle with coconut. Let me know how it turns out! 🙂
I am wondering this also!
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!
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?
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!!!!
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!
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 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
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. 🙂
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. 🙂
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! 🙂
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! .
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. ☺️
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. 🙂
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!
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”?
I use Lily’a chocolate. It’s sweetened with stevia.
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:)
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! .
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!
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! 🙂
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.
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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! 🙂
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! 🙂
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
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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. 🙂
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!
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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
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!
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. 🙁
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 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! 🙂
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
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Right?? And I SO have! Hehe. Thank you so much for the birthday wishes, Marsha. 🙂 xoxo