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    You are at:Home»Dairy-Free Recipes»Alisa's Favorite Dairy-Free Recipes»Amazing Mylk Chocolate Vegan Frosting

    Amazing Mylk Chocolate Vegan Frosting

    97
    By Alisa Fleming on September 16, 2012 Alisa's Favorite Dairy-Free Recipes, Dairy Free Desserts, Dairy-Free Recipes

    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) …

    Mylk Chocolate Vegan Frosting - foolproof dreamy, dairy-free recipes!

    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.

    Milk Chocolate Dairy-Free and Vegan Frosting RecipeI 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.

    5.0 from 8 reviews
    Amazing Mylk Chocolate Frosting
     
    Print
    Prep time
    5 mins
    Total time
    5 mins
     
    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.
    Author: Alisa Fleming
    Serves: Enough for about 12 cupcakes or 1 cake layer
    Ingredients
    • 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
    Instructions
    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!
    3.5.3208
    Mylk Chocolate Vegan Frosting - foolproof dreamy, dairy-free recipes!

    Alisa Fleming
    • Website

    Alisa is the founder of GoDairyFree.org, Food 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, and the new cookbook, Eat Dairy Free: Your Essential Cookbook for Everyday Meals, Snacks, and Sweets. Alisa is also a professional recipe creator and product ambassador for the natural food industry.

    97 Comments

    1. Kathleen on April 22, 2017 10:39 am

      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!

      Reply
      • Alisa Fleming on April 24, 2017 9:29 am

        That’s wonderful Kathleen! Thank you so much for sharing your feedback!

        Reply
    2. Laura on January 20, 2017 2:22 pm

      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!

      Reply
      • Alisa Fleming on January 24, 2017 7:54 am

        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!

        Reply
    3. Justina Bradley on January 11, 2017 7:32 pm

      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.

      Reply
      • Alisa Fleming on January 12, 2017 1:21 pm

        Glad it worked out so well for you Justina, and thanks for sharing your veresion!

        Reply
    4. Justina Bradley on January 11, 2017 11:50 am

      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.

      Reply
    5. Michele Masson on October 25, 2016 11:39 am

      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!

      Reply
      • Alisa Fleming on October 28, 2016 8:36 am

        It’s like most frosting recipes, best to refrigerate and ice just before serving.

        Reply
    6. Anne b on September 13, 2016 5:39 pm

      Is this to be read 0.5 cup powdered sugar or 1.5 cup powdered sugar?

      Reply
      • Alisa Fleming on September 15, 2016 11:57 am

        1.5 cups powdered sugar

        Reply
    7. J on August 30, 2016 2:58 am

      Hi! Do you have an alternative for the butter in this recipe? Thanks!

      Reply
      • Alisa Fleming on August 30, 2016 7:36 am

        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.

        Reply
    8. Donna on July 17, 2016 6:31 am

      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!

      Reply
      • Alisa Fleming on July 17, 2016 8:53 am

        That’s so sweet of you. I’m sure everyone will love it, but especially your friend. Enjoy the celebration and cake Donna!

        Reply
      • Isabelle on August 17, 2016 5:46 am

        Hi, I think there is milk powder in their flour mix….

        Reply
    9. Brooke on June 30, 2016 8:43 am

      Is it ok to use the Becel vegan margarine for this recipe?

      Reply
      • Alisa Fleming on June 30, 2016 9:13 am

        I haven’t trialed it with that product, but if it’s one you enjoy then it should work okay.

        Reply
    10. Katie on December 8, 2015 11:03 am

      Could I use coconut oil in place of the margarine?

      Reply
      • Alisa Fleming on December 8, 2015 11:24 am

        Hi Katie, no, that wouldn’t work well.

        Reply
    11. Julie on December 3, 2015 7:07 am

      Can I make this ahead and refrigerate?

      Reply
      • Alisa Fleming on December 3, 2015 8:13 am

        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 🙂

        Reply
    12. Ann on November 15, 2015 12:56 pm

      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 🙂

      Reply
      • Alisa Fleming on November 17, 2015 8:05 am

        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.

        Reply
    13. Taury Szalay on November 6, 2015 7:55 am

      Can I use honey in substitution to the syrup?

      Reply
      • Alisa Fleming on November 8, 2015 4:21 pm

        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.

        Reply
    14. Tiana on October 22, 2015 2:51 pm

      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!

      Reply
      • Alisa Fleming on October 22, 2015 9:24 pm

        Fantastic! So happy to hear it’s a hit!

        Reply
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    17. Ruth on June 11, 2015 12:24 pm

      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

      Reply
      • Alisa Fleming on June 12, 2015 10:36 am

        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

        Reply
    18. Amanda on May 26, 2015 12:49 am

      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!

      Reply
      • Alisa Fleming on May 26, 2015 6:30 am

        Wonderful! So glad you liked it Amanda!

        Reply
    19. Pingback: Dairy Free Chocolate Cupcakes - Recipe Girl

    20. Anna on April 25, 2015 2:35 pm

      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!!!

      Reply
      • Alisa Fleming on April 26, 2015 2:48 pm

        Awesome!! Thanks for sharing 🙂 A quinoa cake sounds unique and tasty, too!

        Reply
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