Vegan Chocolate Frosting Recipe – Dairy Free, 2 Ingredient
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.
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.
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.
Step 6: Whip Some More
Whip until frosting is completely lightened to the color of milk chocolate frosting. See Figure D below.
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
- Total Time: 2 hours 2 minutes
- Yield: enough for 12 cupcakes 1x
- Diet: Vegan
Vegan Chocolate Frosting: smooth ‘n creamy vegan chocolate frosting that’s so easy to pipe. Just 2 ingredients for the best dairy free frosting!
- ¾ cup coconut cream
- 1 ½ cups 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—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.
Whisk Attachment for Hand MixerBuy Now →
*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.
- Prep Time: 2 hours
- Cook Time: 2 mins
- Category: Dessert
- Method: Chill
- Cuisine: American
Keywords: vegan chocolate frosting, dairy free frosting
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hi Demeter! thank you for all the details!
i really want to try this recipe but not 100% sure about gram conversion.
is it 175g coconut 255g chocolate?
also, i see you say to use it immediately. my plan was to crumb-coat my cake today, and finish it off tomorrow. will the frosting hold up for the final coat or should i just go ahead and do everything today? i assume if i put it in the fridge it fill harden up again.
thank you so much!
Hi Masha! Hm, gram conversion can be a bit tricky because it depends on the product. The values you included seem a bit off. Did you use an online calculator for them?
As for frosting, the best results definitely come from using the frosting right away. Letting it sit in the fridge only makes it harder to re-whip the next day and use. So hopefully making and frosting same works. 🙂
Wanting to try this recipe, but is it a strong coconut flavor? I make a coffee icing with instant coffee and wanting to make it dairy free for a gathering…. if I add the instant coffee to the batter, would it taste like a coffee icing? Don’t want it to taste like a coconut coffee icing. Thanks!
Hi Emily, good question! For the frosting, it doesn’t taste too much like coconut; although, if you’re sensitive to the flavor, you might detect it. I suggest adding 1/4 teaspoon increments of coffee *extract* to the frosting until you get the taste you like (I’m afraid instant coffee grounds might make the frosting too grainy). Be careful not to add too much as it might cause the frosting to be too watery and separate. Good luck & let me know how it turns out! 🙂
Hello! Thank you so, so much for this recipe! I had no vegan butter on hand, and this is so perfect! The texture and flavor of this frosting is to die for.
PS: thank you for creating such a positive, bright, and inclusive community for everyone to eat more plant-based food. Whenever I come to this website, I feel so inspired and excited to cook. Thank you for all of the work you put in, it is so appreciated!! Sending much love and positive vibes your way 🙂
Hi, Niamh! I’m so happy to hear that you enjoyed my vegan frosting recipe! Your PS totally made my day, my week, and my month!!! 😊 Thank *you* for stopping by, sharing some time in the kitchen with me and taking the time to chat (aka leave a comment heehee). I’m taking in your beautiful appreciation and sending warm and joyful appreciation your way!!! (Also) sending you great big hugs & lots of love… xo demeter
Good Lawd, that’s some good frosting. I was 100% doubting a vegan, dairy-free,soy-free,gluten-free cake(even made some back up choco chip cookies) to bring to a get-together in case this recipe was a flop. Boy, was I wrong. The cake was decent and I’d 100% make it again, but the blue ribbon goes to that frosting. It tastes like something in those fancy places or like a Godiva truffle candy. The cake topped with that icing, was absolutely decedent! I now, have my only go-to recipe for chocolate cake when I need to prepare something that all my nieces can eat for their birthdays, due to a strict diet. I would have never have known that this was dietary restricted if I just tasted it and not bother reading the ingredients. Awesome recipe!
Aww that’s so wonderful, Melanie! There’s nothing more important than celebrating with your loved one. Especially if chocolate cake is involved! 😂 Your complements on the frosting have literally got me blushing. Thank you so much for your kind words and praise! ☺️ I hope you and your nieces enjoy the cake, and I can’t wait to hear what you bake next!
I made your gluten free cake and it said to make the vegan chocolate frosting the night before and then whip. The problem is the mixture has hardened. Do I let it go to room temp and then whip it up?
Hi Cathy! If you can’t scoop it out of the bowl and into your mixer, let it thaw for a few minutes until it looks like the pictures in Step 3 and Step 4. Then it will be ready to whip. Hope this helps!
What I did was, put the entire bowl that had the frosting in it into a larger bowl that had some warm/hot water at the bottom. I like it sit for just a few minutes until I saw that the edges were turning glossy and melting, then I took the bowl with the chocolate out of the larger bowl and used a spoon to continue breaking it apart . Once it was manageable I whipped it with the whisk attachment on my hand mixer.
I just made a single batch of frosting.
Hi there! Will this frosting taste like coconut?
Hi Kate! I don’t think it has a strong coconut taste. 🙂 Hope you enjoy!
Hi, you are mentioning tinned coconut milk for the coconut cream. Im aware of the “keep in the fridge” procedurr, but being in the supermarket I’ve noticed a cardboard packet saying “coconut cream” and it says it’s much cremier than the milk (also double the price), have come across it and use it? Do you think it still needs fridge overnight? Will it still have liquid residue that’ll need to be discarded do you think?
Appreciate any input, thanks.
Hi Vio! I’m not sure if I’ve seen the exact one you’re talking about, but there are a few brands that sell canned coconut cream (basically just the creamy white stuff from the top of a can of full-fat coconut milk). This recipe calls for a can of coconut cream (not coconut milk), and the chilling helps make scooping easier. Can’t say if the carton needs to be refrigerated, but it would probably still help because it most likely still has some liquid remaining. Hope this helps!
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. 🙂
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!