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This is the best vegan chocolate frosting for a classic American buttercream that’s rich, fluffy, and not-too-sweet. It has a smooth, spreadable texture but is still structured enough to hold its shape when piped onto cupcakes or layered in a chocolate cake.

the vegan chocolate frosting piped on a chocolate cupcake with chocolate sprinkles. — the best vegan chocolate frosting!

Why You’ll Love This Vegan Chocolate Frosting

If you’re making a chocolate cake, you need an equally good frosting to go with it. I’ve shared a chocolate ganache before (like the one I used on my chocolate crunch cake), but this vegan chocolate buttercream is my go-to for everyday baking. It’s easy, reliable, and one everybody quite literally always loves!

Emily’s Recipe Notes:

Flavor: Not-too-sweet and oh, so chocolatey
Texture: Creamy, buttery, rich
Difficulty: Easy
Time: 10 minutes

Ingredients

Ingredient Highlights & Some Swaps

Vegan Butter

Not all vegan butters behave the same here, and the brand used really does matter for texture and flavor. Firmer sticks (like Violife) should be softened at room temperature for about 60 minutes so they whip up light and fluffy, while softer options (like Country Crock Plant Butter) can usually be used straight from the fridge.

For this frosting, I personally love Violife and Country Crock. They both taste amazing and have just enough salt to balance the sweetness. I don’t recommend Earth Balance or Miyoko’s here since they can have a slightly tangier flavor that comes through in the frosting.

If you want a deeper breakdown of which brands work best for baking, I’ve shared more in my vegan butter guide.

Cocoa Powder

I used natural cocoa powder, which gives the frosting a lighter brown color and a slightly sharper chocolate flavor.

You can also use Dutch-processed cocoa for a darker color and a smoother, more mellow chocolate taste. Both work well here. It just depends on the flavor and look you’re going for.

Dairy-Free Milk or Cream

I’ve found that using a thicker dairy-free milk (like coconut milk) makes this frosting especially smooth and rich, but any unsweetened dairy-free milk works. Options like soy milk or barista-style oat milk tend to give the best texture.

You can also use dairy-free coffee creamer or other vegan “heavy cream” alternatives for an extra rich result. I’ve even used NutPods Vanilla Coffee Creamer and it turns out really good. Just make sure it’s unsweetened!

How to Make Vegan Chocolate Frosting

Exact ingredient quantities are in the recipe card below!

a close up image of cubed vegan butter in a large glass bowl.

Cube the vegan butter and place in a large bowl. Use a hand mixer (or stand mixer) to beat for 1-2 minutes until lighter in color and fluffy.

creamed dairy-free butter in a large glass bowl with cocoa powder on top.

Add the cocoa powder and continue mixing on medium-low speed until incorporated and lump-free.

beaten vegan chocolate frosting with powdered sugar on top.

Beat in the vanilla and the powdered sugar 1 cup at a time.

creamed vegan chocolate buttercream in a large glass bowl.

Then, beat in the coconut milk (or other dairy-free cream/milk) 1 tbsp at a time until the frosting is smooth and fluffy.

Using & Storing the Frosting

Once it’s whipped up, you can use the frosting right away to frost cakes, spread on brownies, or pipe onto cupcakes. It spreads easily and holds its shape well for piping.

If you’re making it ahead of time, store it in an airtight container in the fridge for up to 4 days. The frosting will firm up as it chills, which is totally normal. When you’re ready to use it, let it sit at room temperature for about 20–30 minutes to soften slightly, then give it a quick whip with a hand mixer until it’s smooth and fluffy again.

If it still feels a bit stiff after re-whipping, add a small splash of dairy-free milk to loosen it up. If it’s too soft, you can pop it back in the fridge for a bit to firm up.

a macro close up of the dairy-free chocolate buttercream frosting. — creamy vegan chocolate frosting

Tips For The Best Vegan Frosting

Choose the right vegan butter: Use a vegan butter you like the flavor of and make sure it’s the right consistency before mixing. This helps the frosting whip up smooth and fluffy.
If the frosting is too thick: Add dairy-free milk 1 tablespoon at a time until it’s smooth and spreadable.
If the frosting is too thin: Mix in 1 tablespoon of cocoa powder (for a deeper chocolate flavor) or powdered sugar (for a sweeter frosting) until it thickens to your liking. Or place the frosting in the fridge to chill for 1-2 hours.

More Vegan Frosting & Toppings

Basics

Homemade Vegan Caramel Sauce with Coconut Milk

Did You Make This Vegan CHocolate Frosting?

I’d love to know! Leave a star rating and comment below!

Vegan Chocolate Frosting (Dairy-free Buttercream)

5 from 2 votes

By Emily

A creamy, dreamy, and rich vegan chocolate frosting that can be made with just 5 ingredients. Use it to decorate cakes or pipe onto cupcakes.

2.5 cups

Prep Time 10

Total Time 5

Servings cups

2.5 cups

Ingredients

▢ 12 tbsp salted vegan butter, 170g – like Violife or Country Crock Plant Butter
▢ ¾ cup natural cocoa powder, 60g – see note for Dutch-Processed
▢ 1 tsp vanilla extract
▢ 3 – 3 ½ cups powdered sugar, 360g-420g
▢ 4-5 tbsp full fat coconut milk, vegan heavy cream, unsweetened creamer or dairy-free milk

Instructions

Soften the butter (if needed): If using a firm vegan butter (like Violife), let it sit at room temperature for ~60 minutes until slightly softened. Softer dairy-free butter (like Country Crock) can be used straight from the fridge. See notes.
12 tbsp salted vegan butter
Whip the butter: Cube the vegan butter and place in a large bowl. Beat with a hand mixer (or stand mixer) for 1–2 minutes until lighter in color and fluffy.
Add cocoa powder, sugar & vanilla: Add the cocoa powder and mix on medium-low speed until fully incorporated, smooth and lump-free. Then, beat in the vanilla extract, and add the powdered sugar 1 cup at a time, mixing until combined.
¾ cup natural cocoa powder, 1 tsp vanilla extract, 3 – 3 ½ cups powdered sugar
Adjust consistency: Add the coconut milk (or dairy-free milk) 1 tablespoon at a time, beating until the frosting is smooth, fluffy, and pipeable.
4-5 tbsp full fat coconut milk

Recipe notes

Note 1 – Recipe Yield: Makes about 2½–3 cups (enough for a 2-layer 8-inch cake or 12–18 cupcakes depending on how generously you frost). For a 3-layer cake or more detailed decorating, I recommend making 1½ to 2 times the recipe.

Note 2 – Vegan Butter: I recommend Violife or Country Crock Plant Butter (Avocado Oil) for this recipe. The texture of vegan butter can vary a lot by brand, which affects how your frosting whips. Firmer sticks (like Violife or Earth Balance) should be softened at room temperature for 60 minutes, while softer spreads (like Country Crock) can usually be used straight from the fridge. If your butter is too cold, the frosting can turn dense or lumpy. For a full breakdown of which brands work best for baking and frosting, check out my vegan butter guide.

Note 3 – Dairy-free Milk: I’ve found that using coconut milk makes an especially smooth and rich frosting, but any unsweetened dairy-free milk works here. Thicker options like soy milk or barista-style oat milk give the best texture. You can also use dairy-free coffee creamer or other vegan “heavy cream” alternatives for an extra rich result. I’ve even made this with NutPods Vanilla Coffee Creamer before and it turns out so good!

Note 4 – Cocoa Powder: I used natural cocoa powder for this frosting, which gives it a lighter brown color. You can also use Dutch-processed cocoa for a darker color and a smoother, more mellow chocolate taste.

Note 5 – Consistency: If the frosting is too thick, add dairy-free milk 1 tablespoon at a time. If it’s too thin, mix in powdered sugar or cocoa powder 1 tablespoon at a time. It will also firm up when chilled in the fridge.

Nutrition

Serving: 1 serving (1/18 of recipe)Calories: 179kcalCarbohydrates: 25gProtein: 0.7gFat: 8.4gSaturated Fat: 5gSodium: 25mgFiber: 1gSugar: 23g

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Desserts

Cuisine American

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