The Best Vegan Chocolate Frosting

This creamy, fluffy, rich, not-to-sweet, vegan chocolate frosting is ready in 15 minutes, with just 6 base ingredients (plus several flavor variations), and is perfect for spreading and piping over vegan cakes, cupcakes, and more!

Fluffy, Creamy, Perfect Vegan Chocolate Buttercream Frosting

You might think making vegan chocolate frosting is as simple as swapping out dairy-based butter for dairy-free, but no. Following many recipe tweaks and taste testing (an excellent excuse to eat more vegan chocolate cupcakes), I think I’ve discovered the best vegan chocolate buttercream frosting recipe!

All it takes is just 6 base ingredients. First, you need a combination of dairy-free butter AND shortening, which makes for a stable plant-based chocolate frosting, perfect for piping while maintaining a light, fluffy texture. Add to that the cocoa powder (regular or Dutch-processed) and the powdered sugar (or sugar alternative) for a basic frosting. But there’s more…

Next, add a small amount of vanilla extract for a subtle yet noticeable flavor depth. Add a little non-dairy milk for a lighter, creamier consistency. And, finally, I recommend (though technically optional) a pinch of salt to balance and enhance the sweetness and chocolate flavor in this easy vegan chocolate frosting recipe! Did I mention it's freezer friendly, too?

Plus, if you want to make flavor variations, like vegan chocolate mint buttercream frosting, vegan chocolate orange frosting, and more, that’s easy too. So keep reading for my favorite flavor variations and how to make them!

The Ingredients

I made the base vegan chocolate frosting recipe with just 6 ingredients, plus salt, for the perfect combination of flavor, texture, and consistency to pipe over vegan cupcakes, cakes, cookies, and more!

• Powdered sugar: Use a vegan labeled powdered sugar (aka confectioner’s sugar). For a sugar-free vegan chocolate frosting, use a sugar alternative like powdered erythritol

If you’ve run out of either, you can make it yourself with certain granulated sweeteners by grinding it in a high-speed blender or coffee/spice grinder and then sifting it to remove larger pieces.

• Cocoa powder: Use unsweetened cocoa powder for a regular vegan chocolate buttercream. Dark cocoa powder (Dutch-processed cocoa) also works, or even a combination of the two.

• Vegan butter: Use vegan butter like Miyoko’s or Earth Balance, chilled rather than too softened. Unsalted is best, but salted will work if that’s all you have (and reduce the added salt accordingly).

I recommend using chilled vegan butter, but then slicing it into small pieces or grating it will help it to whip quicker into the other ingredients.

• Vegan shortening: Shortening is important for a more structured, stable non-dairy chocolate frosting when piping. If you don’t have any/struggle to source some, it can be omitted in place of more non-dairy butter, but the vegan chocolate frosting won’t be as structured.
• Vanilla extract: Use pure, natural vanilla for the best flavor. A tiny bit will add subtle flavor depth to this vegan chocolate cake frosting.
• Salt: A tiny amount of salt helps balance and enhance the sweetness.
• Dairy-free milk: I prefer unsweetened soy milk, but other plant-based milk types work too but can affect the flavor slightly. For an even creamier dairy-free chocolate frosting, use a vegan cream like full-fat coconut cream, etc.

Frosting Flavor Variations

Once you’ve prepared the base vegan chocolate buttercream, there are several ways you can adapt it to fit specific recipes and needs. Here are just a few of my favorites.

• Vegan chocolate peppermint frosting: Add one teaspoon of peppermint extract. This mint chocolate frosting is perfect for frosting plant-based chocolate peppermint cupcakes.
• Vegan chocolate orange frosting: You can use a natural orange flavoring (1-2tsp) or orange juice in place of the plant-based milk and the zest off ½-1 medium orange.
• Mocha frosting: Use ½-1 tablespoon of instant espresso coffee powder dissolved into the dairy-free milk or water (warmed).
• Almond or hazelnut extract: Just a few drops of almond or hazelnut extract will enhance the dairy-free chocolate frosting with a nutty depth (hazelnut = Nutella flavor).

Let me know in the comments how else you flavor your vegan chocolate buttercream frosting.

How to Make Vegan Chocolate Frosting?

• 1) First, sift the cocoa powder and powdered sugar into a large mixing bowl.

• 2) Then add all the remaining ingredients and use a hand mixer (or stand mixer fitted with a whisk attachment, starting at a slow speed and increasing as you go) to whip the vegan chocolate frosting until fluffy and light. This should take between 3-4 minutes.

You can omit plant-based milk, to begin with, if you want a thicker frosting. Add it at the end if needed. Scrape down the bowl several times to ensure even whipping and color.

• 3) Finally, taste the vegan chocolate buttercream frosting and adjust any of the ingredients (like salt or vanilla) to taste.

Once thoroughly whipped and smooth, the consistency of this chocolate vegan buttercream should be creamy, thick, and perfect for piping over vegan cupcakes and cakes. For a thinner, smoother buttercream, add more plant-based milk (one teaspoon at a time) to your desired consistency.

Top Recipe Tips and Notes

• If it’s too thin: There are several ways to thicken dairy-free chocolate frosting, including chilling it before piping. If it seems too runny still, I recommend adding more shortening or powdered sugar. Don’t add too much, though, or the balance of flavors and mouthfeel will be off.
• Before using it: Transfer the frosting to a piping bag and leave it to chill in the fridge for 15-20 minutes before piping. If you accidentally chill it for too long, leave it out of the fridge to warm up a bit.
• Adjust the cocoa: Feel free to adjust the ratio (and type) of cocoa used based on your desired flavor (light vs. dark chocolate frosting). However, be careful not to add too much, or it will become bitter and grainy.
• Use a high-quality cocoa powder: This is where most of the flavor comes from, so choose well (like Callebaut cocoa powder).
• Use chilled vegan butter: This makes for a sturdier, stiffer vegan chocolate frosting without the need for too much powdered sugar, so it’s not overly sweet.

How to Use Dairy-Free Chocolate Frosting?

Once ready, you can use this chocolate vegan buttercream frosting for all sorts of purposes. That includes vegan chocolate buttercream for vegan cake, cupcakes, sheet cake, piped over doughnuts, as a filling for macarons, and eat it with a spoon directly from the bowl (I won’t judge!).

This vegan chocolate buttercream frosting will pair well with plenty of different flavored baked goods, including coffee, vanilla, orange, berries, walnut, hazelnut, almond, coconut, peanut butter, caramel, ginger, peppermint, chai spice, etc.

How Much Frosting Does This Recipe Make?

A batch of this vegan chocolate cupcake frosting should be enough to frost 12 cupcakes (up to 24 if you only lightly frost them), spread over a 9x13-inch sheet cake, or frost a small, 2-layer 8-inch cake.

How to Make Ahead and Store?

In the fridge: Store the vegan chocolate frosting in the refrigerator for 7-10 days in a piping bag or a bowl covered with plastic wrap.

In the freezer: It’s best to avoid storing frosting in a piping bag when you freeze it, as it’ll need re-whipping upon thawing. Instead, store it in an airtight container or Ziplock/Stasher bag for up to 3 months. Once thawed (overnight in the fridge), re-whip until fluffy.

If you try this easy vegan chocolate frosting recipe, I’d love to know what you think in the comments below. I’d also really appreciate a recipe card rating!

More Vegan Sweets:

• Vegan Pumpkin Muffins
• Peach Crisp
• Pineapple Strawberry Nice Cream
• Vegan Lemon Cake

Photos by Alfonso Revilla