Basic Vegan Chocolate Frosting

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

Hungry for More Plant-Based Goodness?  Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all the latest news and updates.

Make This Recipe

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

Print Pin Rate

Course: Dessert

Cuisine: American

Diet: Vegan

Prep Time: 5 minutes 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.

Cook ModePrevent your screen from going dark

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

Tried It?I'd love to hear your feedback. Rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram.