Amazing Mylk Chocolate Frosting


Alisa Fleming ~ For the first time ever, Tony was craving frosting, not cake (yes, the man has a big sweet tooth). Typically, I’m the one who would rather pile a big heap of creamy frosting on a graham cracker and call it a birthday cake, while he used to be happy with the cake alone. It seems, I have converted him. I happily headed to the kitchen to whip up a batch of creamy vegan frosting.

Little did I know at that moment (he told me later) that he would have been happy with the vegan frosting and a spoon. To make it a complete package, I decided to trial a grain-free chocolate cupcake recipe for his gluten-free needs. The cupcakes were a total bomb. I mean, they were fine as a simple vessel for this truly amazing milk chocolate vegan frosting, but I would never make them again.

This milky, chocolaty vegan frosting however, IS ‘da bomb (yeah, I know I’m definitely not cool) …

Milk Chocolate Dairy-Free and Vegan Frosting Recipe

We did end up eating the leftover frosting with a spoon, sandwiched between graham crackers (just me, we didn’t have any gluten-free ones on hand), and as an ice cream topping. Did you know that dairy-free ice cream and frosting are pure heaven together? A sugar bomb, yes, but oh so worth it.

I actually set out to make a simple chocolate dairy-free and vegan frosting, but this really did turn out like soft, sweet pillows of milk chocolate! It was definitely a pleasant surprise.

I know, this isn’t a healthy recipe. I went for the gusto since Tony really wanted a “true dessert,” and I’d rather he have that at home where I could control the ingredients. I’m also a big believer in moderation. I like sweet treats, especially vegan frosting, on occasion, too.

Strict vegans, please note that some brands of powdered sugar may not be vegan. For this recipe, I used Wholesome Sweeteners Organic Powdered Sugar, which is certified vegan and is even corn-free (made with sugar and wee bit of tapioca starch).

Now go, make this incredible, easy, 5-minute milk chocolaty vegan frosting now! Oh, and if you have a good gluten-free chocolate cake recipe to recommend, please do feel free to comment with the link below. Fortunately, a big gob of this awesome frosting helped to mask the imperfections of the cupcakes that I made for a yummy overall dessert.

Milk Chocolate Dairy-Free and Vegan Frosting Recipe

5 from 1 reviews
Amazing Mylk Chocolate Frosting
Prep time
Total time
This frosting does have a surpising milk chocolate taste that everyone will enjoy. The touch of maple syrup is key, in my opinion, for mellowing and merging the flavors just enough.
Serves: Enough for about 12 cupcakes or 1 cake layer
  • ⅓ cup cocoa powder
  • 1-1/2 cups powdered sugar (I used Wholesome Sweeteners which is certified vegan)
  • ¼ cup dairy-free margarine (I used Earth Balance Soy-Free)
  • 2 tablespoons plain or vanilla non-dairy milk alternative (of choice) or coconut milk
  • ½ teaspoon vanilla extract
  • ½ teaspoon maple syrup
  1. Sift the cocoa powder and powdered sugar into a mixing bowl.
  2. Add the remaining ingredients, and mix on low speed, to help prevent powder from flying everywhere, until everything is incorporated. Then whip for a minute on a higher speed to make it a little fluffy.
  3. Frost your cake or cupcakes as desired, or eat it straight from the spoon!

About Author

Alisa is the founder of, Senior Editor for Allergic Living magazine, and author of the best-selling dairy-free book, Go Dairy Free: The Guide and Cookbook for Milk Allergies, Lactose Intolerance, and Casein-Free Living. Alisa is also a professional recipe creator and product ambassador for the natural food industry.


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  3. Hi Alisa,
    Do you think I could use this recipe to make a Vanilla frosting also? Just subtract the cocoa powder? I love chocolate, but also need a vanilla recipe for a party.

    Thanks so much for the recipe, i’ll be trying it tomorrow.

  4. Oh My!! I have to stay away from wheat and dairy and finding a good chocolate frosting has been a nightmare – until now. This was amazing! I made a GF/Dairy Free chocolate cake and used this frosting – I couldn’t stop eating it – absolutely delicious!

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  6. Alisa,
    Thanks for a fantastic recipe…. I just made a double batch using 1/2 coconut oil and 1/2 MELT butter alternative and chocolate Almond milk. My husband was eating it with a spoon! I topped my GF Quina chocolate cake with this…… Can I say HUGE hit!!!

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