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This easy vegan dark chocolate frosting is ultra smooth, extra chocolatey and just perfectly sweetened. Made without any vegan butter or powdered sugar, it requires only 3 simple pantry ingredients and is perfect to frost cakes, brownies, bars and so much more.
How could this blog go on for almost 2 years without posting a vegan chocolate frosting?!
I didn't feel that frosting-deprived since I would normally use myavocado chocolate puddingand serve it as a disguised healthy icing over baked goods or simply make apeanut butter frostingor atahini caramelthat I could whip up within minutes.
But really, this blog is much in need of arealchocolate buttercream frosting. A rich, thick, ultra chocolatey and fluffy frosting that's easily spreadable and can be used for piping over desserts. And that also stays intact for days!
Well, this simple vegan dark chocolate frosting is all of this! Not only is it amazing in flavor and texture, but it also only requires 3 common ingredients from the pantry to make it. Plus, it is made without vegan butter or white powdered sugar. Yummy and healthier!
Why you'll love this recipe
- Ultra-rich dark chocolate flavor.
- Wonderful whipped and velvety texture.
- No icing sugar and made without butter (no vegan butter either)
- Go-to chocolate frosting for any baked goods or your favorite cake
- Easy chocolate frosting recipe and only requires 3 simple ingredients (pantry staples).
- Dairy-free, gluten-free and free of refined powdered sugar.
- Makes for a fairly small batch, which is perfect to cover a few cookies or cupcakes. But can also easily be doubled to frost a whole cake too such as birthday cakes.
Ingredients you'll need
- Vegan dark chocolate chips: choose your favorite! But to ensure your frosting is vegan, choose dairy-free chocolate chips. I used thedark chocolate chips from the brand 365.
- Canned coconut milk: you will need the full-fat kind of coconut milk and choose unsweetened. Boxed coconut milk from the fridge section at the grocery store will NOT work for this recipe.
- Coconut oil: both refined or unrefined work, although unrefined will bring a stronger coconut flavor.
How to make a vegan chocolate frosting without butter
Similar to many frosting recipes where you have to adjust sugar vs liquids to reach a perfect texture, this recipe will have you subjectively adjust the temperature of the chocolate sauce to reach a fluffy texture. Be sure to also check out my video where I tried my best to show you what kind of texture you are looking for to reach best results.
Melt
First, be sure the coconut milk is uniform. If your can have separate water + top cream sections, then transfer the whole can to a medium bowl and manually whisk until ultra smooth.
Then, transfer ½ cup of smooth coconut milk with the coconut oil to a small pot. Warm up on medium heat until the oil is melted and the mixture fairly warm, almost simmering but not completely boiling.
Remove from the heat and immediately add the dark chocolate chips. Let them sit in the warm coconut milk for about 2 minutes and then, stir until all the chocolate chips are melted. You are looking for a super smooth texture.
Chill
Transfer the warm chocolate sauce to a large mixing bowl and then transfer to the freezer for about 20-30 minutes. The chocolate touching the bowl will cool down quicker and set first and you should see the chocolate firming up from the edges towards the center over time.
Once the chocolate is set up to about mid-way, then take it out of the freezer. This should take about 30 minutes, but could be more or less depending on how warm the sauce was and the bowl you chose. Also, this does not need to be perfect, you are just looking for a thick-ish cooled down chocolate cream that will whip up easier than the saucy texture.
Whip
Then, using a spoon or a spatula, dislodge the chocolate cream from sticking to the sides of the bowl and then using an electric mixer (hand mixer or stand mixer), whip the chocolate sauce/cream.
You will have to beat forat least5 minutes, probably more. It will start pretty dark and saucy, and as you go and incorporate more air into the sauce, the texture will whip up and the frosting become lighter in color.
You can cool down the frosting once more for 10-20 minutes in the freezer and whip again as needed to help whip the frosting. Keep going until the desired consistency, you are looking to get a delicious and ultra-creamy chocolate frosting!
Trouble shooting
Here are a few tips to help you adjust the consistency of the frosting:
- My frosting won't whip to a light and fluffy texture:
1- this could be because you didn't let the chocolate sauce cool down enough in the freezer before beating it. The chocolate needs to be quite set closer to a thick cream/paste instead of the warm sauce you started with. Transfer the bowl of frosting back to the freezer (or fridge) for 10-20 more minutes and reassess before beating again.
2- you didn't whip long enough. Be patient and whip/beat for at least 5 minutes! - My chocolate is now too solid to be beaten: this probably means that you left it in the freezer for a little too long. You want a thick sauce or almost paste, but also not completely frozen or it will be too hard to beat. In that case, simply let the bowl of chocolate warm up for a few minutes on the counter at room temperature and then try again.
More baking tips
- Make sure to whisk the can of coconut milk before measuring. I know some cans are already uniform, but here in the USA cans of coconut milk often come into a watery bottom part with a top of thick coconut cream.
- You cannot whip the frosting by hand. You need electric beaters to reach the fluffy texture.
- When you transfer the chocolate sauce, be sure to use a large bowl. You will need extra space when beating the frosting.
- Once you stir the chocolate chips in the coconut milk, you need to ensure all the chips are FULLY melted before transferring to the freezer so you don't end up with a lumpy frosting.
My favorite ways to use it
I doubt that you need inspiration on how to use a yummy vegan dark chocolate frosting. It is eat.by.the.spoon delicious.
But, just to give a few ideas, make it whenever you preparebrownies,bars,cookies, cupcakes or achocolate cake. In any case, if doing a double-layer cake, then consider doubling the frosting recipe so you have enough. It has a rich chocolate flavor that goes well with vanilla cupcakes, chocolate cupcakes, vanilla cake, chocolate sheet cake, etc.
This is a thick homemade chocolate frosting recipe perfect to use in a piping bag just like a traditional buttercream!
Storage
I absolutely love how this frosting held up after being fluffed up! I used it to frost a wholechocolate orange cake, kept the leftovers at room temperature and the frosting remained exactly the same over a few days. The chocolate icing keeps wellin the fridge in an airtight container for a few days (it might just get a little more solid from the cooling effect).
Hey, I even froze it, and it thawed perfectly!
FAQ's
Can I make it ahead?
Yes, this is a good recipe to make ahead. As explained above, I found that once it is frosted over baked goods, it keeps its shape perfectly. But, if you want to make the frosting ahead of time to then frost baked goods later, then I recommend you store the frosting in the fridge until ready to use. When ready to frost, let the frosting warm up slightly on the counter for a few minutes. Then, give it another whip to lighten it up, it will be easier to spread that way.
Can I use regular plant-based milk instead of canned coconut milk?
No. Canned coconut milk is higher in fat and much thicker, which is essential to make this frosting recipe. Also, full-fat coconut milk will give you better results.
Will this chocolate frosting taste like coconut?
Although the dark chocolate flavor is the predominant flavor, it does have backgrounds of coconut aromas. If you don't want it to be too strong in coconut-y flavor, then be sure to use refined coconut oil.
What should I do with the leftover canned coconut milk?
Unless you make a double batch of this frosting, you will be left with more coconut milk. Store the remaining from the can in an airtight jar in the fridge and use it in smoothies, oatmeals,chia puddings,mashed potatoesor make acoconut curry!
Other chocolate recipes you might like
- Chocolate chip oatmeal cookies
- Beet chocolate muffins
- Strawberry chocolate bars
- Matcha chocolate oatmeal
- Cashew chocolate milk
- Banana chocolate milkshake
- Strawberry chocolate baked oatmeal
- Vegan pumpkin brownies
- Chickpea blondies
- Vegan millionaire shortbread
I hope you like this vegan chocolate frosting as much as we do! If you try it, please leave a comment below and rate the recipe to let me know how it was. Your feedback is so helpful!
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3-Ingredient Vegan Dark Chocolate Frosting (No Butter)
5 from 2 votes
This easy vegan dark chocolate frosting is ultra smooth, extra chocolatey and just perfectly sweetened. Made without any vegan butter or powdered sugar, it requires only 3 simple pantry ingredients and is perfect to frost cakes, brownies, bars and so much more.
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Prep Time10 minutes mins
Chilling time30 minutes mins
Total Time40 minutes mins
Servings 1 cup
Author Jessica Laroche
Equipment
Electric beaters
Ingredients
- ½ cup full fat canned coconut milk - well mixed before measuring
- 2 tbsp coconut oil
- 1 cup vegan dark chocolate chips
Instructions
In a small pot, combine the coconut milk with the coconut oil and warm up on medium heat until melted and almost simmering (but not boiling). Then, remove from the heat.
Add the chocolate chips to the warm mixture, let them sit for about 2 minutes and then stir until all the chocolate chips are melted. You are looking for a very uniform mixture without any pieces of chocolate left.
Transfer the chocolate sauce to a large mixing bowl and transfer to the freezer for 20-30 min. The mixture will cool down and set quicker on the edges of the bowl. The mixture is ready to be whipped up when about half saucy-half thick cream (see video).
Then, use a spoon or a spatula to dislodge the thick cream sticking on the edges of the bowl and then, using electric beaters, whisk the mixture on high speed. You will need to beat for at least 5 minutes to fluff the frosting nicely.
You can transfer back the frosting to the freezer for another 10-15 minutes to firm up a little more as needed if it does not seem to whip easily. Alternatively, if your mixture is too firm to whip up, then let it warm up for a few minutes at room temperature and beat again. You are looking for a lighter in color and fluffy texture.
Video
Notes
- Storage: this frosting takes a little work to frost, but once whipped to your taste, it really holds up well. I kept it at room temperature for a few days after I used it over a cake and it stayed firm and fluff. You can also keep it in the fridge or even freeze it. Don't hesitate to give it another whisk if needed just before using if you stored it for a few days as it can firm up once chilled.
- Make sure to whisk the can of coconut milk before measuring. I know some cans are already uniform, but here in USA canned of coconut milk often comes into a watery bottom part with a top thick coconut cream.
- You cannot whip the frosting by hand. You need electric beaters to reach the fluffy texture.
- When you transfer the chocolate sauce, be sure to use a large bowl. You will need extra space when beating the frosting.
- Once you stir the chocolate chips in the coconut milk, you need to ensure all the chips are FULLY melted before transferring to the freezer so you don't end up with a lumpy frosting.
- The best way to serve this frosting is over my vegan chocolate orange cake!
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