Vegan Chocolate Recipes / Vegan Condiments and Sauces

Basic Vegan Chocolate Frosting

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Last updated on July 27th, 2020 at 02:36 pm

After posting The Best Classic Vegan Chocolate Cake I thought I’d jump right in and follow with a quick recipe for a basic vegan chocolate frosting. This frosting is super quick to make and is just the right balance of sweet to chocolate.

close-up, full frame image of a vegan chocolate frosting swirl

Like the cake recipe, this is a classic vegan chocolate frosting recipe. It’s not healthy and isn’t intended to be. If you’d like to make a healthier frosting try my Wicked Vegan Chocolate Beetroot Cakes (GF) – they have a wonderful avocado chocolate frosting.  I also love this healthy chocolate frosting made with sweet potato from the Michelle at Sunkissed Kitchen.

This one however is just a classic frosting. It’s a cross between a buttercream frosting and icing. I find most buttercream frosting too much; I don’t enjoy the buttery tongue coating situation that occurs so this is pretty much buttercream with only a little butter. Vegan butter that is. I use Nuttelex – an Australian brand – but you can use whichever vegan butter spread you like. The more butter you add, the softer the frosting will be. Less butter and you are leaning towards a more icing-style topping.

I use this vegan chocolate frosting on pretty much any cake that will stand still – I use it on my Simple Vegan Vanilla Cupcakes and even my Vegan Pumpkin Cupcakes. Chocolate and pumpkin work – I don’t question the alchemy.

Close-up image of a white mixing bowl full of vegan chocolate frosting swirls

So, there you have it. A quickie post for a quick and simple frosting. Keep it in your back pocket for special occasions or you, know….a Monday.

Enjoy, x

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A close up of a swirl of chocolate frosting


This Basic Vegan Chocolate Frosting is super quick to make and is just the right balance of sweet to chocolate.
4.14 from 15 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan frosting
Prep Time: 5 minutes
Servings: 10 servings
Calories: 171kcal
Author: Amanda Logan


  • 3 cups icing sugar confectioner's sugar
  • 3 – 4 tbsp softened vegan butter spread
  • 3 tbsp cocoa powder heaped tablespoons
  • pinch fine sea salt
  • 3 tbsp dairy-free milk + more to desired consistency
  • 1 tsp vanilla extract


  • Add the icing sugar, vegan butter, cocoa and sea salt to a large mixing bowl.
  • Using a hand-held beater set to low, beat the ingredients together on a low until combined to a rough sand consistency.
  • Add the dairy-free milk and vanilla and beat until well-combined and fluffy. Add a touch more milk if needed.
  • Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.


Calories: 171kcal | Carbohydrates: 37g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Sodium: 30mg | Potassium: 31mg | Fiber: 1g | Sugar: 35g | Vitamin A: 180IU | Vitamin C: 0.3mg | Calcium: 8mg | Iron: 0.3mg
Tried this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!
Super close up image of a swirl of vegan chocolate frosting

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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August 19, 2020 9:31 pm

When you state 10 servings, what do you mean? How many cupcakes would one portion ice please?

August 20, 2020 8:16 am
Reply to  Amanda

Thank you!

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