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.
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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Make This Recipe
Basic Vegan Chocolate Frosting
Ingredients
- 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
Nutritional Disclaimer
The nutritional information is an estimate only and is automatically calculated using online tools. For accurate results, we recommend calculating the nutritional information based on the ingredients and brands you use.
Nutrition
Nancy Camacho says
How much do I use to make enough for just 2 cupcakes. Doing this for just one person who is vegan but I want them to enjoy a treat as well
Amanda says
Hi Nancy. I think you could make safely half the recipe but would still have some leftover. I did find this small batch recipe for frosting - you'll just need to swap out the milk and butter for vegan and sift in around a teaspoon and a half of cocoa powder. Here is the link -> https://bykelseysmith.com/vanilla-cupcakes-for-two/
Lea says
When you state 10 servings, what do you mean? How many cupcakes would one portion ice please?
Amanda says
Hi Lea, this frosting will be enough for a full-sized cake or 10-12 cupcakes. It depends on how you plan to apply it; if you pipe the frosting you'll cover less cakes (around 10) but if you are just knifing the frosting on you'll cover more. I hope that helps 🙂
Lea says
Thank you!