Basic Vegan Chocolate Frosting

Last updated on November 8th, 2022 at 07:09 am

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.

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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.

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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Basic Vegan Chocolate Frosting

This Basic Vegan Chocolate Frosting is super quick to make and is just the right balance of sweet to chocolate.

4.35 from 20 votes

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Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes

Servings: 12 cupcakes

Calories: 171kcal

Author: Amanda Logan

Ingredients 

1x2x3x

• ▢ 2½ cups / 400g icing sugar confectioner's sugar, sifted
• ▢ ¾ cup /200g softened vegan butter spread
• ▢ ⅓ cup cocoa powder sifted
• ▢ pinch fine sea salt
• ▢ 3 tbsp / 60ml dairy-free milk + more to desired consistency
• ▢ 1 teaspoon vanilla extract

Instructions

• 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.

Notes

Icing Sugar - if you are in Australia, use soft icing sugar, not pure icing sugar- That's for royal icing, like for writing stuff and it goes hard.

Quantity - This makes enough to swirl frosting on 12 cupcakes (see photo in post) or frost one 22cm / 9" cake, top, sides and filling

To frost cake more generously,  recipe (2 layer 22cm/9" cake), increase the recipe by 50%. Use the recipe scaler (hover /click on servings and slide) and increase until icing sugar becomes 450g / 3.75 cups.

Dutch Processed cocoa powder is a more intense flavour than normal cocoa powder. So you will get a better chocolate flavour.

Nutrition

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

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