Easy & Rich Dairy Free Chocolate Frosting Recipe

Jump to Recipe

This is seriously the best dairy free chocolate frosting ever! Need a quick and easy way to top off delicious cakes and cupcakes? Turn to this this frosting! It’s simple yet impressive and is made without margarine or shortening but still incredibly fluffy and light.

Creamy, light and deliciously sweet – yep, that’s the best way to describe this dairy free chocolate frosting recipe! As someone who has made hundreds of cakes (I used to decorate cakes many years ago), if there is one thing NOT to skimp on, it's a homemade frosting. Even store-bought gluten free cake mix can be taken to the next level with a homemade frosting. Plus if you have any left over (see the section about Storing Leftover Frosting below), it stores very well for the next time you need it.

This recipe is based on my buttercream frosting recipe. Which is a luxurious frosting on it’s own, but when you want a chocolate option, this is the one to reach for. It pairs perfectly with all types of cakes and was created specifically with these almond flour chocolate cupcakes in mind. Top these with a swirl of this dairy-free frosting and it’s nothing but YUM!

Jump to:

Dairy-Free Chocolate Frosting at a Glance
Ingredients & Substitutions
Step-by-Step Instructions
Variations
Equipment
How to Store Leftover Frosting
Pro Tip for Making This Frosting
FAQs
Recipe

Dairy-Free Chocolate Frosting at a Glance

This 4-ingredient frosting would put store-bought frosting to the test any day! It takes 5 minutes of mixing time so it's super quick - plus you basically can't mess it up.

The rich chocolate flavor in this vegan frosting recipe is due to one key ingredient: cocoa powder.

Cocoa powder is what gives this delicious recipe its great taste. And since it's naturally gluten-free, dairy-free, egg-free, and nut-free, it's safe for most food allergies.

The recipe comes together quickly but for the best results, and to ensure you have enough frosting, make a double batch to frost a double layer cake (like this chocolate fudge one), a birthday cake, or these dairy-free chocolate cupcakes.

Ingredients & Substitutions

The recipe for this fluffy frosting has simple ingredients.

Powdered Sugar - A substitute for the confectioners sugar has not been tested. A powdered sugar alternative will likely change the flavor of the frosting.
Cocoa Powder - The Hershey's brand was used in this recipe but any quality brand of unsweetened cocoa powder can be used. Keep in mind, cocoa is a key ingredient in this frosting. The flavor does change with the brand.
Vegan Butter - The Country Crock brand of vegan butter was used in this recipe. Earth Balance has also been tested and works equally well. Any dairy-free butter should work. Substituting coconut oil or a dairy-free spread is not recommended.
Almond Milk - Feel free to use any other non-dairy milk like oat milk, soy milk, rice milk, or full fat coconut milk. Even something thicker like coconut cream will work.

Exact measurements and instructions for making this vegan chocolate buttercream frosting are in the recipe card below.

Step-by-Step Instructions

Step One: Into a large bowl, add the softened butter. Into a sifter, add 1 cup of the powdered sugar. Mix on low speed - mixture will be very stiff.

Step Two: Add the cocoa powder and the remaining 1 cup of powdered sugar and sift into the large mixing bowl.

If you’re wondering if you really have to sift the powdered sugar? Well, it’s not as essential as an ingredient, like the butter, and if you’re just using a knife to spread the frosting, skipping the sifting is not going to change the taste or make it inedible. But if you’re piping the frosting, sifting is a must - so there’s no chance of lumps, just fine, air filled sugar, perfect for frosting.

Sifting creates lighter and smaller sugar particles. This results in a finer blend in the frosting.

Step Three: Mix again on low speed - mixture will be very crumbly.

Step Four: Turn the mixer to medium speed and continue mixing.

Step Five: Add 2 Tablespoons of the dairy-free milk and mix again. Stop the mixer and scrape down the sides of the bowl. Whip it again - you may need to add another Tablespoon of milk. It should be spreading consistency but not too thin.

Variations

This frosting is divine as it is but if here are some additional flavors and add-ins to take it over the top:

Vanilla Extract - If you like a little bit of vanilla flavor to your frosting, add 1 teaspoon.

Almond Extract - Almond extract in the frost pairs well with these almond flour chocolate cupcakes.

Chocolate Chips - After you frost the cake or cupcakes, sprinkle some chocolate chips or mini chocolate chips along the top and sides.

Equipment

To make the perfect frosting, you'll need the following tools:

Electric hand mixer (or stand mixer with whisk attachment)

Large mixing bowl - The deeper the bowl, the better. This helps keep the butter and sugar confined and helps prevent sugar from ‘flying’ all over your counter.

Spatula

Piping bag - If you are using this frosting to decorate cakes or cupcakes, a piping bag like this one is recommended. This one comes with frequently used tips as well.

How to Store Leftover Frosting

You have two options for storage for this decadent vegan chocolate frosting:

1. For using it on a different day: Place the frosting in an airtight container and refrigerate. When you remove it from the refrigerator, it will be very hard. Let it come to room temperature (30 minutes - 1 hour) and that should soften it enough for using it.

2. For using it the same day: Place a damp paper towel over the bowl of frosting, then cover the bowl with plastic wrap. Continue to check that the paper towel is damp – re-wet as needed. This helps the frosting from getting ‘crusty’ which would result in lumps and having to stir it a lot to remove them!

Enjoy this dairy free chocolate frosting on your favorite dessert – like these almond flour chocolate cupcakes!

Pro Tip for Making This Frosting

Use Room Temperature Ingredients

If you store your sugar in the refrigerator, you’ll want to remove that, the butter and the milk 30 minutes before you plan on making the frosting. It’s essential that those ingredients have time to warm up to be able to mix together.

An alternative to the 30-minute, room temperature method: take the butter out of the wrapper and place it in the bowl you plan to make the frosting in. Microwave on high for 15 seconds. Check to make sure it isn’t melting. It should be soft, but not melted. It might need another 5-7 seconds. Same goes for the milk – microwave it for 15 seconds to quickly warm it. Use as directed in the recipe.

FAQs

How do I fix frosting that is too thin?

If the frosting is too thin, add a few Tablespoons more confectioners sugar and continue to mix until it gets to a spreadable consistency.

How do I fix frosting that is too thick?

If your frosting is too thick, add a Tablespoon more dairy free milk and continue to mix until it gets to a spreadable consistency.

Is this a vegan chocolate frosting?

The recipe is vegan since it uses dairy free butter and dairy free milk.

Can I make this frosting without milk?

This recipe needs a bit of almond milk – it’s responsible for the spreadable consistency of the frosting. Milk is what takes the texture from incorporated but stiff to easy to spread or pipe.

Check out these other delicious gluten free dessert recipes!

Did you make and love this recipe? Give it your review and rating below! And make sure to follow me on Instagram, Pinterest and Facebook too!

Recipe