This Paleo Chocolate Frosting is super easy to make. It’s so rich and delicious that you might find yourself eating it by the spoonful! Made with just 3 ingredients –dark chocolate, coconut oil, and vanilla, it is a rich and creamy topping that will take your paleo desserts to the next level!
I designed this chocolate frosting recipe for my Paleo Chocolate Cupcakes, which my children, and their friends, have been gobbling up. I know I’ve got a good dessert on my hands when my children’s gluten eating pals scarf down my gluten-free, paleo desserts, and then ask for more. These healthy paleo cupcakes smothered in Paleo Chocolate Frosting didn’t last long at all!
Paleo Chocolate Frosting
Ingredients
- 1 cup chocolate chips
- ⅓ cup coconut oil
- 1 tablespoon vanilla extract
Instructions
- In a small saucepan over very low heat, melt chocolate and coconut oil
- Stir in vanilla extract
- Place frosting in refrigerator for 15-30 minutes to thicken
- Remove from refrigerator and whip frosting with a hand blender until thick and fluffy
- Frost over Paleo Chocolate Cupcakes
- Serve
I began creating this dairy-free frosting recipe a few weeks ago. While I was in the middle of working on it, I received a comment from a reader named Reggie, that contained a similar recipe to mine. At that point, I knew my recipe was going in the right direction.
If you’re allergic to coconut, try my Chocolate Buttercream Frosting recipe, made with real butter, it’s incredible! If you have a birthday coming up, make sure to use either of my incredible chocolate frosting recipes to top my Paleo Birthday Cake recipe!
Here are some of my fantastic paleo cupcake recipes that you can top with paleo chocolate frosting!
sammy says
my husband’s birthday is coming and it will be best treat for him. He loves chocolate frosting and way you do that I must say it’s to tasty..
jill says
anyone know if these cupcakes and frosting will hold up overnight? I have to bring in a treat for my son’s birthday on friday to school….can I make these thursday and will they still be good by friday?
Olivia Nilsson says
I would say they will certainly hold overnight. I would not hesitate to serve them a day or two later – just don’t let them warm up too much before serving, or the frosting might soften too much and dribble down.
Connie says
Olivia, do you think the frosting would hold up for 3-4 hours (I will put the frosted cake in a cooler bag with some ice packs) in 90F, indoor but no air conditioning? I don’t want it to dribble/melting all over, thanks
Elana says
Connie, thanks for your question! I don’t know if it will hold up in that level of heat :-)
Julie says
Last night was our first attempt at making home made icing and we used this recipe. It is amazing!! Better than store bought, imho. Suggestion-double the recipe for enough for 2 8 inch rounds to make a cake. Triple if you like a lot of icing, but it’s so good, you won’t need a lot.
Helen Meinzinger says
I made these today and they are awesome but I couldn’t get the frosting to thicken. Not sure what I did wrong, maybe didn’t beat long enough… was I supposed to let the vanilla and chocolate thicken first before refrigerating??? HELP
Elana says
Helen, if this happens simply place the frosting in the fridge a bit longer to thicken.
Beth says
Not sure what I did wrong, but I followed the frosting recipe to the T and used it on your Paleo Vanilla Cupcakes, but it never set up totally solid like yours did in the pic. It was solid enough to ice the cupcakes, but more like slightly solidified melted chocolate and not frosting. I even made it again and decreased the oil to 1/4 cup and still got the same results. Tasted great, though! :)
Barbara-Anne Kelly says
I’ve just encountered the same problem and need to have the cake iced pretty quick.
Elana says
Barbara, if you chill the frosting for a bit it will thicken as it gets a bit cooler :-)
Yasmin says
I made these today and they were so delicious and satisfying. My two year old helped me make them and then she devoured one like a wild animal (she loves chocolate). The paleo chocolate frosting was super rich and just the thing for a chocolate craving. Thank you Elana for teaching me how to cook and bake since my celiac diagnosis. I love this website.
Wanda says
OMG. So… I made these for my youngest son, (I have 2) because he is a year old today. We were going to have the cupcakes tonight, but life happens and I decided to freeze them for the weekend. Except one… Cause baby isn’t a baby anymore, I’ve had a rough day and mama needed chocolate! Well, I’ve had baked goods made with coconut flour before and found them very heavy, more puck-like-than-cake-like. So I also expected that with these… And have never been happier to have been proven wrong. Cake texture, amazing richness without being heavy… Just pure cupcake glory. Gonna have to make WAY more of these!!! As a side note, I did use maple syrup instead of honey, used room temp eggs, and melted the oil too.
Dawn Greer says
This made great frosting for paleo chocolate cake. Thank you so much for sharing!
sasha aguire says
Hello, can I substitute the coconout oil for canola oil? It´s really hard to find coconut oil where I live.
Thanks!
Carly says
You really couldn’t use liquid oils for this frosting. It needs to be able to set when cold.
Simone says
I’ve tried so many frosting recipes, including recipes I’ve attempted to develop in my own test kitchen, and I’ve never been really happy with any of them. This was SO much better than I imagined it could be from only 3 ingredients! Not too sweet, perfect consistency, and so easy to make. I put it on cupcakes made from my favorite paleo chocolate cake recipe, and the non-paleo folks I shared them with devoured them without asking any questions, and happily accepted the leftovers :) It’s going to become my go-to frosting.