Vegan Chocolate Frosting is super easy to make and a family favorite. With only 5 ingredients this icing recipe is amazing on cakes, cupcakes, and cookies.
My son loves Vegan Chocolate Frosting when used as a filling sandwiched between Sugar Cookies. He especially enjoys it when we pack this treat in his school lunch.
Vegan Chocolate Frosting
- 1 cup chocolate chips
- ½ cup grapeseed oil or palm shortening
- 2 tablespoons agave nectar or honey
- 1 tablespoon vanilla extract
- pinch celtic sea salt
- In a small saucepan over very low heat, melt chocolate and grapeseed oil
- Stir in agave, vanilla and salt
- Place frosting in freezer for 15 minutes to cool
- Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
- Frost over cake
This dairy-free, rich and creamy chocolate icing will fool all of the junk food junkies, dairy-lovers and gluten gluttons in your life. They won’t have a clue that they’re eating on your meal plan. Go ahead, see for yourself.
Here are some of my other healthy vegan dessert recipes!
I used this recipe today on Elana’s Paleo strawberry cupcakes. I substituted coconut oil since I didn’t have the either two in my pantry. But…Wow! is all I can say. The texture is smooth when blended. The taste is exceptional. I was able to make designs using my squeeze decorator and star tip. The formations stayed and didn’t melt, even after having them out on the counter all afternoon. When I put the cupcakes with the frosting on top in the fridge, the frosting hardens again. But in a few minutes, it’s soft and ready to eat. I haven’t had frosting on anything since going dairy-free. I’m so glad I came across this recipe today.
Marie, I’m so happy to hear this frosting is wow good!
Every time I use grapeseed oil in something, it tastes and smell foul. like really FOUL! what can I substitute for it?
Renuka, oh goodness. Grapeseed oil certainly does not have a foul smell when it is fresh. In face it smells wonderful. It might be good to purchase a new bottle and use that :-)