Amazing Mylk Chocolate Vegan Frosting


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 7 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!
Mylk Chocolate Vegan Frosting - foolproof dreamy, dairy-free recipes!

About Author

Alisa is the founder of, 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.


  1. 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!

  2. 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!

  3. Justina Bradley on

    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.

  4. Justina Bradley on

    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.

  5. Michele Masson on

    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?

  6. 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!

  7. 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 🙂

  8. 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!

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  11. 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.

  12. 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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  14. 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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