This easy dairy free chocolate frosting is the best vegan chocolate frosting for cakes and cupcakes! Super smooth, easily spreadable, and deliciously delectable.
Want to Save This Recipe?
Enter your email & we'll send it to your inbox. Plus you’ll get great new recipes from us every week.
At some point in your dairy free journey, you’re going to want to make a delicious dairy free chocolate frosting. Whether it’s for a birthday cake, fudgy brownies, cupcakes, or on top of your favorite sweet bread, there’s always a need for it. Maybe you just want to lick this dairy free frosting off the spoon. Don’t worry, this is a no judgement zone.
So many people assume chocolate equals dairy and therefore its off limits. Thankfully, that couldn’t be further from the truth. This easy to make dairy free chocolate frosting recipe will have you licking the bowl in between icing your favorite cake!
What ingredients do you need to make dairy free chocolate frosting?
In order to make this dairy free frosting you only need six ingredients. The best part of making your own vegan chocolate frosting, is you know exactly what the ingredients are. No more questionable ingredients or long lists you have to sort through. The ingredients you need for this dairy free chocolate frosting recipe are:
- Canned Coconut Milk
- Powdered Sugar
- Dairy Free Chocolate Chips
- Unsweetened 100% Cocoa Powder
- Vanilla Extract
How to make dairy free chocolate frosting?
In a bowl, whisk together the cocoa and powdered sugar. Set aside.
In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes). You want the coconut milk to start to simmer (bubble) around the edges, but not boil.
Remove from heat and add the chocolate chips. Stir until the chocolate has completely melted and is one consistency. Stir in vanilla.
Slowly pour about half of the chocolate sauce into the dry ingredients and beat on low until incorporated.
Pour a little more at a time until you get the desired frosting consistency you want for your cake. Beating until incorporated after each addition.
Set aside remaining chocolate sauce and use for other things like chocolate covered strawberries or drizzle over doughnuts.
Can I make dairy free chocolate frosting ahead of time?
Whether you are prepping for a holiday get together, party, or birthday, being able to plan ahead and get things done is always beneficial. Thankfully, you can absolutely make this dairy free chocolate frosting ahead of time. Simply, make as instructed and then place this dairy free frosting in the fridge in an air tight container. The vegan frosting recipe will last in the fridge for up to 2 weeks stored properly.
What can I use dairy free chocolate frosting for?
Of course you’re favorite dairy free cake and dairy free cupcakes, but you should definitely try making this dairy free frosting to go on top of these delicious, fudgy brownies. You really can’t get any better than chocolate + more chocolate + more chocolate. You could also use this dairy free chocolate frosting recipe with a platter of fresh fruit, especially strawberries and pineapple.
🥳 Get the Full Recipe
Dairy Free Chocolate Frosting
Ingredients
- 6 tablespoon unsweetened cocoa powder
- 4 cups powdered sugar*
- 1 can full fat coconut milk
- 1 ¾ cup dairy free chocolate chips
- 1.5 teaspoon vanilla extract
Instructions
- In a bowl, whisk together the cocoa and powdered sugar. Set aside.
- In a pan, heat up the canned coconut milk (you could also warm in the microwave for 2 minutes)until it starts to simmer. Do not let it boil.
- Remove from heat and add chocolate chips. Stir until the chocolate has completely melted.
- Stir in vanilla.
- Slowly pour about half of the chocolate sauce into the dry ingredients and beat on low until incorporated.
- Pour a little more at a time until you get the desired frosting consistency you want for your cake. Beating until incorporated after each addition.
- Set aside remaining chocolate sauce and use for other things like chocolate covered strawberries or drizzle over doughnuts.
- Use as needed. Store in air tight container in fridge for up to 2 weeks.
Notes
*If you want a thinner chocolate sauce, like a ganache, add more of the chocolate sauce.
Nutrition
Pin this Dairy Free Chocolate Frosting for later:
I substituted coconut cream for the milk, online said it would be fine but i might have to add water to thin. I like thick frosting- however this came out like water. added 2 more cups powered sugar and it still water.
Hard to know without being there, but it sounds like you replaced something liquidy (Milk) for something that is thicker. You need the full fat cream to really help this hold up well.