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 that I have converted him. So 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) …
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.
Special Diet Notes: Mylk Chocolate Vegan Frosting
By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, grain-free, nut-free, peanut-free, optionally soy-free, vegan, vegetarian, and generally top food allergy-friendly.
- 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
- Sift the cocoa powder and powdered sugar into a mixing bowl.
- 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.
- Frost your cake or cupcakes as desired, or eat it straight from the spoon!
97 Comments
Best dairy free frosting I have ever tried! I had to go dairy free a few years ago and was disappointed that most of my dairy free chocolate options were made with dark chocolate. 🙁 I was very tickled to find a dairy free version of milk chocolate frosting. I put it on top of a dairy free chocolate cake and everyone, including me this time, devoured it. No one could tell it was dairy free. 🙂 Thank you!
That’s wonderful Kathleen! Thank you so much for sharing your feedback!
I followed the recipe exactly. Figured it would be good but thought maybe the “amazing” part was exaggerated?? Nope… no kids around so I just licked both beaters clean myself!!! Neeeeever do that – it really is amazingly yummy! Thank you for the great recipe!
So happy you loved it Laura 🙂 I’m definitely not someone who exaggerates (quite the opposite!) so I’m glad you took the chance on it!
I changed this to a GFCF chocolate buttercream simply by using Earth Balance Whipped. Then I made vanilla buttercream from it-
2 cups powdered sugar, 3 tablespoons soymilk, 1/4 cup melted whipped earth balance and 1 teaspoon of vanilla.
I found this recipe to have the perfect consistency of the buttercream that I was trying to find, with both the perfect taste and the perfect appearance. I will be using this icing in the future.
Glad it worked out so well for you Justina, and thanks for sharing your veresion!
I don’t like to use regular earth balance for frosting. I always use Whipped. Making this recipe has always resulted in me ending up with chocolate buttercream. I’m not complaining, though, it’s perfect for decorating.
Even better, I may be able to finally figure out the perfect recipe for vanilla buttercream- that is, if I replace the cocoa powder with more powdered sugar and the maple syrup with extra vanilla. I’ve tried others, but they just don’t work right. I am going to try yours, and if it works, I’ll let you know.
Hi! Does the frosting need to stay in the fridge? Like, if I were to use it on cupcakes for my daughter’s class at school, should I keep the cupcakes in the fridge till I’m ready to take them to the school?
Thanks!
It’s like most frosting recipes, best to refrigerate and ice just before serving.
Is this to be read 0.5 cup powdered sugar or 1.5 cup powdered sugar?
1.5 cups powdered sugar
Hi! Do you have an alternative for the butter in this recipe? Thanks!
It’s dairy-free buttery spread or margarine. I haven’t tested any other alternatives. You could try shortening, but I can’t guarantee the results.
I am going to use this for my friend’s birthday cake! She is allergic to wheat, dairy and corn. The cake recipe I use is the Chocolate Layer Cake from the book “America’s Test Kitchen Gluten Free Baking”. I have made the cake before and it is wonderful, but was looking for a great dairy-free frosting for it. Thank you!
That’s so sweet of you. I’m sure everyone will love it, but especially your friend. Enjoy the celebration and cake Donna!
Hi, I think there is milk powder in their flour mix….
Is it ok to use the Becel vegan margarine for this recipe?
I haven’t trialed it with that product, but if it’s one you enjoy then it should work okay.
Could I use coconut oil in place of the margarine?
Hi Katie, no, that wouldn’t work well.
Can I make this ahead and refrigerate?
Yes, you can! Sometimes I just make it to eat with cookies or graham crackers so we just store it in the refrigerator and grab some when ready 🙂
Have you tried this with coconut sugar? I realize it would need to be ground down to a finer powder but, at the moment, that and maple syrup are the only sweeteners that my daughter is allowed to have and I need to figure out a decent substitute to top a cupcake. if someone has hints about a cupcake without cane sugar, that would be wonderful too 🙂
I have not Ann. I’m honestly not sure how it would work as even finely ground, coconut sugar is not really powdered. If you do try it, I would love to know how it works out for you! This Maple Buttercream recipe might help you out.
Can I use honey in substitution to the syrup?
You can, or I would skip it. The maple is really for the flavor – it adds the perfect rich touch to the chocolate. I love honey, but it’s a different flavor.
Both of my boys love chocolate as any kid does, but they both happen to be lactose intolerant, finally found a yummy chocolate frosting that doesn’t taste funny. Thanks so much!
Fantastic! So happy to hear it’s a hit!
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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.
-Ruth
You would need to adjust the ratios Ruth. You might try one of these frosting options:
http://www.godairyfree.org/recipes/gluten-free-vanilla-cupcakes-buttercream
http://www.godairyfree.org/recipes/vanilla-vegan-gluten-free-cupcakes
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!
Wonderful! So glad you liked it Amanda!
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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!!!
Awesome!! Thanks for sharing 🙂 A quinoa cake sounds unique and tasty, too!