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
Ingredients
- 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
Instructions
- 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
- Serve
Prep Time 5 minutes
Freeze Time 15 minutes
Cook Time 10 minutes
Total Time 30 minutes
Tried this recipe?Mention @elanaspantry or tag #elanaspantry!
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!
elana says
Meagan -So sorry to hear about your daughter; I know how tough it is dealing with a child’s serious health matters. I am glad that my site is a help to you and that the foods on it help your daughter to feel “normal.” That’s really how I got into all this –for my son with celiac, for the exact same reason. Love your creativity in making your own coconut flour! Thanks for stopping by :-)
Meagan says
I just found your website and thankfully had most of the items and set of to make these cupcakes.
My oldest daughter was diagnosed with diabetes two weeks ago and thankfully we are already very holistic…I would never allow artificial sugar.
I am so in love with your site and just wanted to thank you so much from one Mom to another. All of your wonderful things…allow my daughter to be “normal” Bless You!!!!
I did make a couple changes…just due to stock on hand. I didn’t have coconut flour, but had organic unsweetened shreaded coconut. I put it in my Vita-Mix and was able to powder it down…PERFECT! I also used coconut oil.
I didn’t have anything but cocoa powder so I used that and just a touch more agave. Perfect as well! I have shared your site with many friends! I cannot thank you enough!!!!
elana says
Lisa,
Thanks for letting us know about your successful substitutions!
Elana
Lisa says
I tried this recipe using coconut oil instead of grapeseed and it turned out lovely. I also used semi-sweet Ghiradeli chocolate chips, so didn’t need to use the agave. I had some trouble with getting the consistency right (too hot, then too cold, then heated it up to just right), but once it was right, it was perfect! Thanks so much, Lisa
elana says
Natalia,
I like the way you experimented with this recipe. Thanks for letting us know how it went!
Elana
Natalia says
I whipped this frosting up using ingredients I had on hand: a mixture Ghiradelli unsweetened baking chocolate, semi sweet chips, and the only oils I had were sesame and olive, so I used equal amounts of each. I was worried it would affect the flavor but the chocolate and vanilla really took center stage. It was a beautiful consistency just after I whipped it, but it got a little too hard afterward. Probably a result of my random substitutions…but still delicious! Thank you Elana!
elana says
Kitty,
Thanks for stopping by with this great report!
Elana
Kitty says
I tried this with a cane sugar free chocolate (cant remember the name, threw away the wrapper) chopped to roughly the size of chocolate drops and used a cup of that, it turned out well. My friend tried this recipe with another type of chocolate (have not seen the dagoba brand here in Iceland) that contains cane sugar and that worked as well.
elana says
Kathleen,
I cannot recommend a substitute as I only use dagoba chocodrops in my recipes. I’m not sure what the results would yield if you used something else.
If you decide to experiment, please let us know. You can share you experience by posting in the forums.
Hopefully you can find an alternative that works for her.
Thank you for stopping by!
Elana
Kathleen in MT says
Can you recommend any alternative to the dagoba chocodrops? My daughter just can’t tolerate the cane sugar, even the unrefined organic stuff. It gives her heart palpitations. I do have some Girardelli(sp) unsweetened chocolate. I suppose I could try that and add additional agave? She can tolerate agave and honey…but not stevia either, isn’t that strange? I wonder how many ounces of chocolate would equal a cup of chocolate chips.
Rachel says
I totally recommend Wax Orchard Chocolate Fudge http://www.waxorchards.com/fudge.htm. It is only sweetened with fruit juice. I’ve used it for years and love it.
sarah says
There are definitely vegan (therefore milk product free) chocolate chips available.
Enjoy Life is one brand that makes them and their products are free from many other allergens as well.
kelly says
kathleen,
What I do is buy the dagoba prima materia 100%. There is no sugar. It is a 2oz. bar. I melt the bar and add two tablespoons of agave nectar. My kids and I love it.
good luck,
kelly
Rachel says
Where do you get this? I’d like to try it.
kelly says
Rachel,
I buy the agave nectar from amazon.com. I buy in bulk, but you can get it at whole foods. The choc. bars i get at whole foods.
Rachel says
Thanks, Kelly. I always have agave on hand. But when I get to WF I’ll look for the bars which are now on my shopping list.
Amber Dowell says
Hey!
I’ve just resently found out that I’m allergic to all milk products and cane sugar and I found this awesome substitute for chocolate. They are called Carob Chips and taste almost better than chocolate, plus they are cane sugar and milk free!!!! Also, 2oz. of anything is the equivalent to 1/4 cup of anything. Most messuring cups have the conversion on them.
Pearl says
I tried making the icing with carob instead of chocolate, and it came out more fudge like than icing….any suggestions on how i can make it harder so it can look pretty on the cupcakes? I’m wondering if the carobs have more oil in them perhaps?