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.
Vegan Chocolate Frosting (Dairy-free Buttercream)
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.
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.