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
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!
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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Buy Now → 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.
- Prep Time: 2 hours
- Cook Time: 2 mins
- Category: Dessert
- Method: Chill
- Cuisine: American
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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. 🙂