Vegan Chocolate Frosting Recipe: a smooth, silky & creamy dairy free frosting recipe—healthy, refined sugar-free! This paleo chocolate frosting is so easy, with 2 ingredients: coconut cream and chocolate, perfect for frosting chocolate cake & cupcakes! Chocolate coconut cream frosting without a coconut taste!
Creamy, dreamy, luxurious and oh-so-GOOD. Those are just a few words to describe my amazing paleo 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 gluten free dairy free chocolate frosting you’ll ever need. Yep, I said it. 😉 My mom’s been raving about this healthy 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… maybe these No Bake Paleo Chocolate Almond Butter Bars?
Or 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? 😉
Vegan Chocolate Frosting Recipe: Best Gluten Free Dairy Free Frosting!
Anywho, since I shared this paleo 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 aka chocolate coconut cream frosting—with healthy and refined sugar-free ingredients!
You game? Let’s do it!
Dairy Free Vegan Chocolate Frosting with just 2 Ingredients!
It’s super easy to make this homemade vegan chocolate frosting recipe… it’s basically chocolate coconut cream frosting—but without a strong coconut flavor. 😉 I’ve made a twist on coconut milk chocolate frosting by removing the coconut juice altogether, so you get a non-watery, but in fact, thick, luxurious and creamy vegan chocolate frosting.
Here are the two simple vegan & dairy-free ingredients:
- Ingredient #1: vegan chocolate chips, or paleo-friendly chocolate chips
- Ingredient #2: coconut cream
How to Make Vegan Paleo Chocolate Frosting
Step 1: 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: 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. See Figure A below.
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.
Step 4: Scoop the chocolate ganache (chocolate 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: Begin whipping the chocolate ganache—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 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 to Frost with Paleo Dairy Free Chocolate Frosting?
I’m so glad you asked. 😉 I’ve specifically written this healthy paleo chocolate frosting recipe to go with the following gluten free 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.
- Ultimate Paleo Fudgy Vegan Brownies – after baking and cooling these paleo brownies, chill in the fridge to harden. Top with whipped vegan chocolate frosting & slice. Then try not to eat them all!!
- Paleo Chocolate Cupcakes Recipe – rich ‘n moist paleo vegan gluten free cupcakes topped with creamy chocolate frosting!
- Soft Baked Chocolate Vegan Donuts Recipe (Gluten Free) – use this whipped chocolate frosting instead of the ganache listed in this recipe.
Tips for the Best Healthy Chocolate Frosting (Dairy-Free)
- Make sure to use coconut cream, not coconut milk. This healthy 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.
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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Vegan Chocolate & Paleo Dessert Recipes: Gluten Free, Dairy-Free
- Vegan Chocolate Cake Recipe (Gluten Free)
- 4 Ingredient No Bake Paleo Chocolate Almond Bars
- 2 Ingredient 5 Minute Homemade Fudge Recipe (Paleo)
- 4 Ingredient Easy Vegan Chocolate Peanut Butter Bars
- Vegan Gluten Free Chocolate Cupcakes
- Paleo Chocolate Cupcakes Recipe
Vegan Chocolate Frosting Recipe (Dairy-Free, Paleo, Gluten-Free, Healthy)
- Prep Time: 2 hours
- Cook Time: 2 mins
- Total Time: 2 hours 2 minutes
- Yield: enough for 12 cupcakes 1x
Print Recipe
Pin RecipeDescription
Vegan Chocolate Frosting Recipe: a smooth, silky & creamy dairy free frosting recipe—healthy, refined sugar-free! This paleo chocolate frosting is so easy, with 2 ingredients: coconut cream and chocolate, perfect for frosting chocolate cake & cupcakes! Chocolate coconut cream frosting without a coconut taste.
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.
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.
- 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.
- For Paleo Cupcakes, try my rich & moist Paleo Chocolate Cupcakes Recipe.
- Category: Healthy Dessert, Paleo, Vegan, Dairy-Free, Gluten-Free
- Method: Chill
- Cuisine: American
Keywords: vegan chocolate frosting, healthy chocolate frosting recipe, gluten free dairy free frosting recipe, paleo chocolate frosting
© beamingbaker.com. All content and images are protected by copyright. Please do not use my images or recipe without my permission. Please do not republish this recipe, instead, include a link to this post for the recipe.
Best Tools for Creamy Vegan Paleo 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 paleo chocolate frosting! Perfect for heating, perfect for mixing.
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.
Jessica Smith says
May 19, 2019 at 7:26 pmHello Demeter, Can I use the frosting to coat my cake, then cover with modelling sugar free chocolate as fondant and decoration?
★★★★★
Demeter | Beaming Baker says
May 21, 2019 at 11:23 amHi 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! 🙂
Catalina says
April 30, 2019 at 3:56 pmOh my goodness! How good this chocolate frosting looks! A must try recipe!
★★★★★
Demeter | Beaming Baker says
May 1, 2019 at 10:59 amHaha thank you Catalina! 😄
Erin Dee says
April 30, 2019 at 1:59 pmSo easy to make and totally delicious! Win-win!
★★★★★
Demeter | Beaming Baker says
May 1, 2019 at 10:59 amYou know it!
Shannon Graham says
April 30, 2019 at 1:32 pmOh wow, this looks absolutely perfect! Can’t wait to try it with cupcakes!
★★★★★
Demeter | Beaming Baker says
May 1, 2019 at 10:59 amThanks Shannon! 😊 It tastes absolutely amazing on cupcakes. 😉 Happy baking!
Beth Pierce says
April 30, 2019 at 11:33 amThis looks so smooth and delicious! Perfect for any pastry, indeed!
★★★★★
Demeter | Beaming Baker says
April 30, 2019 at 11:51 amOh you know it Beth! 😊
Chrissie Baker says
April 30, 2019 at 2:17 amThis looks so yummmmmy! I want to eat this by the spoonful (or bowlful)!
★★★★★
Demeter | Beaming Baker says
April 30, 2019 at 11:51 amLOL I feel you there Chrissie! 😂
Anna says
April 29, 2019 at 11:27 pmThis frosting looks so fluffy and luscious! Can’t wait to make it!
Demeter | Beaming Baker says
April 30, 2019 at 11:50 amOh it’s so wonderfully fluffy. 😊 Hope you enjoy it Anna!
Vik says
April 29, 2019 at 2:05 pmThis looks so smooth and creamy! Planned to make cupcakes today, now I have the perfect frosting to try
Demeter | Beaming Baker says
April 29, 2019 at 3:31 pmWoohoo! What perfect timing! 😄 Let me know how it all turns out Vik!
Kelly Anthony says
April 29, 2019 at 9:37 amThis is amazing with only 2 ingredients. Your step by step directions will make making this homemade chocolate frosting so easy.
★★★★★
Demeter | Beaming Baker says
April 29, 2019 at 3:30 pmI’m so glad Kelly! Hope you enjoy the frosting! 😊
Toni says
April 29, 2019 at 9:26 amThis is absolutely amazing! My new favorite gluten-free chocolate frosting!
★★★★★
Demeter | Beaming Baker says
April 29, 2019 at 10:54 amWoohoo! So happy to hear it Toni!
Lisa | Garlic & Zest says
April 29, 2019 at 9:20 amWell, it certainly looks rich and chocolatey — and definitely something I’d want to spread on a cupcake.
★★★★★
Demeter | Beaming Baker says
April 29, 2019 at 10:54 amThe taste is fantastic—so good on chocolate cake and cupcakes!
Melissa says
April 29, 2019 at 9:05 amYou had me at Chocolate. I bet this recipe tastes as good as it looks!
Demeter | Beaming Baker says
April 29, 2019 at 10:54 amOh you bet it does Melissa! 😄
Corina Blum says
April 29, 2019 at 8:38 amIt 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!
★★★★★
Demeter | Beaming Baker says
April 29, 2019 at 10:53 amLOL I’ve definitely been known to sneak a spoonful or two while frosting my cupcakes. 😉
Angela says
April 11, 2019 at 5:51 amGood day
This loos amazing!
Could I perhaps make the frosting day before and leave on bench and next day ice cup cakes?
Thanks
Angela
Demeter | Beaming Baker says
April 11, 2019 at 4:53 pmHi 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! 🙂
Boo says
March 9, 2019 at 2:08 pmThank you soo much for sharing the recipe with us. It is unbelievable how smooth the frosting becomes.
Best regard from Germany
Boo
★★★★★
Demeter | Beaming Baker says
March 11, 2019 at 12:42 pmYay! I’m so happy to hear it! 😊
Irene says
March 7, 2019 at 12:30 pmHi. 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?
Aleah says
February 17, 2019 at 9:46 amIs it okay to chill the frosting for longer than 5 hours?
Demeter | Beaming Baker says
February 18, 2019 at 3:17 pmIt 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!
Julie says
February 8, 2019 at 10:28 amI 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!
★★★★★
Demeter | Beaming Baker says
February 8, 2019 at 5:15 pmHi 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! .
Danielle says
February 4, 2019 at 4:32 pmLooks amazing! Can it be frozen?
Demeter | Beaming Baker says
February 7, 2019 at 9:06 amThanks 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!
amber says
January 28, 2019 at 9:28 amif I wanted to make pink frosting, can I just use the coconut cream and add coloring? thanks
★★★★★
Demeter | Beaming Baker says
January 30, 2019 at 2:31 pmHi 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! 🙂
Alyssa says
December 16, 2018 at 11:00 pmThis 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!
Demeter | Beaming Baker says
December 18, 2018 at 7:47 pmHi 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! 🙂
Mari says
December 7, 2018 at 1:36 amHi, 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?
Demeter | Beaming Baker says
December 7, 2018 at 10:36 amHi 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! 😉
Patty says
October 24, 2018 at 8:09 amI 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?
Demeter | Beaming Baker says
October 25, 2018 at 3:18 pmHi 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! 🙂
Danielle O'Malley says
October 3, 2018 at 6:46 amI am wondering this also!
Mercedes says
September 29, 2018 at 6:45 amHi! 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!!
Demeter | Beaming Baker says
October 2, 2018 at 2:01 pmHi 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!
Jennifer Bruns says
September 28, 2018 at 1:43 pmThanks 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?
Gina Hawkins says
September 27, 2018 at 10:54 pmCan 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!!!!
Jennifer Bruns says
September 26, 2018 at 10:23 pmI 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!!
Demeter | Beaming Baker says
September 28, 2018 at 4:03 pmHi 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!
JAY says
August 30, 2018 at 9:37 amI 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
Demeter | Beaming Baker says
August 31, 2018 at 4:05 pmNo soy in this recipe! 🙂 Wishing the little girl a very happy birthday! Enjoy, Jay!
JAY says
August 30, 2018 at 9:34 amI 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
Maria says
August 16, 2018 at 6:38 pmThank 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!
★★★★★
Demeter | Beaming Baker says
August 17, 2018 at 12:00 pmMy 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. 🙂
Wendy says
July 31, 2018 at 10:13 amAny idea if your cupcakes with this frosting would freeze well?
Demeter | Beaming Baker says
August 2, 2018 at 7:17 amHi Wendy, yes! They freeze well. I frost them, then store. Allow to thaw before serving. 🙂
Jessica says
June 8, 2018 at 10:53 pmHi there! This (and ALL your recipes) looks amazing! Just wondering what your fave vegan choc chips are please?
Demeter | Beaming Baker says
June 11, 2018 at 12:29 pmThanks Jessica! One of my fave “accidentally” vegan ones are Guittard semi-sweet chips. You can try Enjoy Life for an allergy-friendly one too! 🙂
Lauren says
June 8, 2018 at 3:36 pmCan’t believe how well this turned out, absolutely LOVE how fudgy it is! Best recipe I’ve found.
Thank you!
Demeter | Beaming Baker says
June 11, 2018 at 12:33 pmWonderful!!! I’m so happy to hear it, Lauren. Enjoy! .
Julia says
April 20, 2018 at 9:45 amWow! 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.
Demeter | Beaming Baker says
April 23, 2018 at 9:18 amI’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. ☺️
Mary Brown says
April 19, 2018 at 4:06 pmIs 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.
Demeter | Beaming Baker says
April 22, 2018 at 6:49 pmHi Mary! Yep, go ahead and double it for a round two layer 9-inch cake. 🙂
Desire says
March 17, 2018 at 2:34 pmWe 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?
Demeter | Beaming Baker says
March 19, 2018 at 11:49 amWhichever is easier for you. 🙂 Just make sure you use the kind that firms up in the refrigerator. Enjoy!
Kellie says
March 16, 2018 at 2:52 pmI 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?
Demeter | Beaming Baker says
March 16, 2018 at 3:11 pmHi 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! 🙂
Kellie says
March 16, 2018 at 9:40 pmExcellent! 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!!! .
Demeter | Beaming Baker says
March 19, 2018 at 11:47 amHow’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. 🙂
Pam Stevenson says
July 27, 2018 at 2:26 amThis 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”?
Stefabie says
March 23, 2019 at 1:26 pmI use Lily’a chocolate. It’s sweetened with stevia.
Maroula says
March 10, 2018 at 10:44 pmHi 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
Demeter | Beaming Baker says
March 12, 2018 at 10:35 amHi 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.
Maroula says
March 15, 2018 at 4:55 amThank you will do:)
Kierra Dotson says
February 22, 2018 at 7:00 pmHi 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?
★★★★
Demeter | Beaming Baker says
February 23, 2018 at 8:23 amHi Kierra, the chocolate definitely overpowers the coconut flavor. 🙂 Can’t wait to hear what you think. Happy Birthday to your lil sis! .
Sruthi says
February 9, 2018 at 12:31 amThis 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?
Demeter | Beaming Baker says
February 9, 2018 at 8:20 amThank 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!
jo says
February 6, 2018 at 11:18 amThank you for this recipe! Would you please provide the amount of chocolate in ounces or grams?
Demeter | Beaming Baker says
February 6, 2018 at 12:20 pmHi Jo, it’s about 9 ounces. I can’t wait to hear how these turn out for you! 🙂
Shannon Childress says
February 4, 2018 at 9:21 pmFantastic!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.
★★★★★
Demeter | Beaming Baker says
February 5, 2018 at 8:50 amWoohoo!! 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! 🙂
Michelle Tadian says
January 21, 2018 at 9:08 amDo 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.
Demeter | Beaming Baker says
January 22, 2018 at 8:53 amHi 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! 🙂
Daisy says
January 14, 2018 at 9:21 pmWow 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
★★★★★
Demeter | Beaming Baker says
January 15, 2018 at 7:34 amDaisy, 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. 🙂
Katie says
December 25, 2017 at 11:19 pmRich, 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!
★★★★★
Demeter | Beaming Baker says
December 26, 2017 at 7:05 amAw, 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
crystal herndon says
December 2, 2017 at 4:17 pmCan u use unsweetened chips and add Maple syrup to taste?
Demeter | Beaming Baker says
December 4, 2017 at 2:06 pmHi Crystal, I’m not sure how that would turn out. 🙁 If you do give it a try, let me know! Good luck!
Shannon says
November 18, 2017 at 6:50 amI’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!.
Demeter | Beaming Baker says
November 20, 2017 at 1:31 pmHi Shannon! Unfortunately, the chocolate chips aren’t going to be easy to substitute. Sorry about that. 🙁
Shashi says
November 10, 2017 at 3:10 pmWOW – 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
Demeter | Beaming Baker says
November 13, 2017 at 2:38 pmHaha!! 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
Sharon @ What The Fork says
November 9, 2017 at 9:31 amI 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!
Demeter | Beaming Baker says
November 10, 2017 at 6:39 amIt’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! 🙂
Marsha | Marsha's Baking Addiction says
November 9, 2017 at 8:10 amWhoa, 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
★★★★★
Demeter | Beaming Baker says
November 10, 2017 at 6:34 amRight?? And I SO have! Hehe. Thank you so much for the birthday wishes, Marsha. 🙂 xoxo