After posting my best ever 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.
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 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 vanilla cupcakes and even my 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 vegan chocolate frosting. Keep it in your back pocket for special occasions or you, know….a Monday.
Enjoy, x
BASIC VEGAN CHOCOLATE FROSTING
Ingredients
- 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
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.
Nutrition
![My daughter threw down a challenge to make vegetables interesting or she wouldn’t eat them. Insert scoff [here]. BUT I am happy to play so here is our blueberry pie smoothie bowls with cauliflower. Game on, small one. Game on.
Ingredients
1/4 cup coconut milk full-fat
1 cup frozen blueberries around 130 grams
1 frozen banana peeled and chopped
1 cup frozen cauliflower a scant cup | 80 grams
3-4 medjool dates pitted and soaked
1 tbsp almond butter
1/2 tsp ground cinnamon
water - around 1/2 cup to help with blendingInstructions
Add the coconut milk and a little water to your blender first and add the remaining ingredients and blend until smooth.
Add a touch more water if your blender is struggling.
Pour the smoothie in to 2 small bowls or glasses
Add your favoruite fruits, nuts, seeds or granola to serve](http://scontent-mia3-2.cdninstagram.com/vp/b8391a78f88aa1b67003a68d2b3b6c56/5DD4E6B6/t51.2885-15/e35/s320x320/66322783_463925164447290_2455681662889350851_n.jpg?_nc_ht=scontent-mia3-2.cdninstagram.com "My daughter threw down a challenge to make vegetables interesting or she wouldn’t eat them. Insert scoff [here]. BUT I am happy to play so here is our blueberry pie smoothie bowls with cauliflower. Game on, small one. Game on.
Ingredients
1/4 cup coconut milk full-fat
1 cup frozen blueberries around 130 grams
1 frozen banana peeled and chopped
1 cup frozen cauliflower a scant cup | 80 grams
3-4 medjool dates pitted and soaked
1 tbsp almond butter
1/2 tsp ground cinnamon
water - around 1/2 cup to help with blendingInstructions
Add the coconut milk and a little water to your blender first and add the remaining ingredients and blend until smooth.
Add a touch more water if your blender is struggling.
Pour the smoothie in to 2 small bowls or glasses
Add your favoruite fruits, nuts, seeds or granola to serve")
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