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
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!