Vegan Condiments and Sauces

Basic Vegan Chocolate Frosting

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Last updated on May 12th, 2020 at 08:24 pm

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.

close-up, full frame image of a vegan chocolate frosting swirl

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.

Close-up image of a white mixing bowl full of vegan chocolate frosting swirls

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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This Basic Vegan Chocolate Frosting is super quick to make and is just the right balance of sweet to chocolate.
4.23 from 9 votes
Print Pin Rate
Course: Dessert
Cuisine: American
Keyword: vegan frosting
Prep Time: 5 minutes
Servings: 10 servings
Calories: 171kcal
Author: Amanda Logan


  • 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


  • 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.


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 this recipe?Please rate it & leave your feedback in the comments section below. Or you can tag @mygoodnesskitchen or hashtag #mygoodnesskitchen on Instagram. Thank you!


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Super close up image of a swirl of vegan chocolate frosting

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About Author

Amanda Logan is a published cookbook author, recipe developer and food photographer based in Australia. She is a contributor to Nourish Australia magazine and has appeared in Thrive Magazine, Vegan Food and Living, The Zoe Report and The Australian Vegan Magazine.

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