Vegan Chocolate Frosting

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I love a good chocolate cake and chocolate frosting and this recipe for Vegan Chocolate Frosting is no different! Based on my extremely popular chocolate frosting, I’ve created a vegan version that pairs perfectly with this vegan chocolate cake. I hope you love it as much as we do!

vegan chocolate frosting in mixing bowl

Vegan Chocolate Frosting | As Good as the Original

Hello delicious Vegan Chocolate Frosting! Since I posted my Vegan Chocolate Cake Recipe, I thought I should post a Vegan Chocolate Frosting to go with!

I am not a vegan eater, but know so many people that are and wanted to create something just as delicious as I would make for all my non-vegan friends. I was a little picky when it came to this recipe since I don’t LOVE Earth Balance, but I think you’ll be extremely pleased with this recipe.

Main Ingredients Needed

If you are a vegan, there is nothing on this list you won’t be familiar with. Here is what you’ll need:

  • Vegan Butter + Coconut Oil– use both of these items at room temperature so they cream well. Coconut oil is not to be confused with liquid coconut oil! I’m looking for the solid coconut oil that comes in a jar. (Like this.)
  • Cocoa Powder– to make this frosting chocolate!
  • Vanilla– used for flavor
  • Powdered Sugar– also known as icing sugar, this powder dissolves and creates the basis of this vegan frosting
  • Almond Milk– added bit by bit to get the consistency you want.
assembling chocolate cake

How to Make Vegan Chocolate Frosting | Directions

Just like normal frosting, making a Vegan Chocolate Frosting is about getting the thickness *just right* so it holds it’s shape while still being soft enough to frost with. Here’s how to make it:

Step 1: Whip Cocoa with Coconut Oil & Earth Balance

In a large bowl, stir the cocoa together with the coconut oil and the vegan butter. This is to get any lumps out of the cocoa that you may have and help it dissolve into the frosting a little easier.

Step 2: Add in Powdered Sugar & Vanilla

Once you have that main butter-cocoa mixture ready to go in the bottom of the mixer, slowly add in the powdered sugar and vanilla. Your frosting will be a crumbly mess after you stir this for about 20 seconds. Totally normal!

Step 3: Whip to the Proper Consistency

Slowly stream in the almond milk, little by little, until the powdered mess starts to come together and form chocolate frosting. Scrape the sides to ensure everything is mixing evenly. Once you have the desired consistency you want, whip the frosting until light, fluffy and smooth.

Side Note: The longer you beat the frosting, the lighter in color it becomes! Do if you wanted a darker-looking frosting, you won’t want to beat it too long.

How Much Frosting Does This Recipe Make?

I listed all the measurements and increments in the recipe card below, but this recipe will frost 1-8 or 9-inch round layered cake or 24 cupcakes (using a piping bag). If you’re just frosting the top of a 9×13 cake, half of this recipe will be plenty.

vegan chocolate cupcakes with vegan chocolate frosting

My Frosting Is Too Thin/Thick! What Do I Do?

The beautiful thing not just about a Vegan Chocolate Frosting but for ANY frosting is its easy to correct errors. If your frosting is too thin because you added too much almond milk, simply add more powdered sugar. If your frosting is too thick, dry or not easy to spread, simply add 1-2 teaspoons more of almond milk. Add it very slowly so you don’t add too much. If it holds its shape and is easy to fold and stir by hand, then you’re ready to frost!

Delicious paired with my Vegan Cupcakes or Vegan Chocolate Cake Recipe!

Anyways, I hope you love this recipe as much as

Vegan Chocolate Frosting

servings 24 servings
Prep Time 10 mins


  • 1/2 cup vegan butter softened (such as Earth Balance)
  • 1/2 cup coconut oil
  • 1/2 cup cocoa powder sifted
  • 5 cups powdered sugar sifted
  • 1 teaspoon vanilla extract
  • 3-4 tablespoons almond milk


  • Whip vegan butter, coconut oil and cocoa together until smooth in large bowl. Stir in vanilla and powdered sugar. Slowly stream in almond milk until frosting reaches desired consistency. Scrape sides and whip again until light, fluffy and smooth, 1-2 minutes. Frosts 1-9 or 8 inch round layered cake or 24 cupcakes.


Calories: 157kcal | Carbohydrates: 26g | Protein: 1g | Fat: 6g | Saturated Fat: 2g | Sodium: 64mg | Potassium: 30mg | Fiber: 1g | Sugar: 25g | Vitamin A: 360IU | Calcium: 5mg | Iron: 1mg
Course: Desserts
Cuisine: American

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