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
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!
Nathalie says
Good grief this frosting is amazing!! I just iced a vegan chocolate cupcake (a PPK recipe) with some and I’m pretty sure it’s the best thing I’ve ever eaten. I have a question though – is the frosting going to turn to liquid if kept at room temperature? Meaning, will I have to keep my frosted cupcakes in the fridge, lest they end up in a pool of chocolate?
TheFoodPlacebo says
Made these this weekend as a little birthday treat! First Gluten Free/Vegan baking experience! This icing was so much better than any full fat/butter icing I have ever made! I think the use of oil rather than butter really allows the chocolate to shine. What a great recipe. There is no need for all the extra sugar or saturated fat from the butter! And the icing really does whip up just like you would expect icing to! Thanks!
Katie says
Ok, chocolate frosting is good. Even better–that ice cream topping that hardens as it freezes, the kind only grandma would let you eat… just drizzled some of this liquid frosting onto a scoop of vanilla ice cream and I think it may be one of the most delicious things I’ve ever eaten.
Nicole says
I made this frosting today to put on a cake, it was delicious and a great consistency. I am a nanny to 3 kids who have a dairy, gluten and sugar free diet and this was great.
Bob says
Does anyone know what happens after you let it sit? Would I have to keep the cake in the fridge to keep the frosting from becoming runny/oily/”liquidy”?
anandi says
Thanks for posting this excellent frosting recipe! I’m making cupcakes for my baby’s 1st birthday and they need to be dairy-free. I found a great chocolate cupcake recipe, and used this frosting recipe, and it came out AMAZING.
I used Scharffen Berger unsweetened chocolate, which I wouldn’t do again – I had to add a ton of extra agave to make the frosting sweet enough. Next time, I’d probably use the bittersweet. The frosting is VERY chocolaty, so beware :)
Also, I needed to freeze the mixture for 30-45 min before it hardened. I tried to whip the frosting at 15 min and it was an oily mess. Good thing is that this recipe is very forgiving – I just put it back in the freezer for another 20 min or so and tried again and it came out perfectly.
The recipe makes a LOT of frosting, so if you’re not a huge fan, you could probably make less and still be able to frost 12 cupcakes.
Jennifer McAllister says
Bless you for sharing a frosting recipe WITHOUT using icing sugar. I am so absolutely SICK of every gluten-free recipe I find having some product full of corn in it. I am making cupcakes this weekend and CANNOT WAIT to try out this recipe! I’ve kind of given it all up having four kids (one biological who is also very intolerant to everything). Very excited. VERY VERY excited.
Batya L. Wittenberg says
I made a variant of this frosting today with a scant half-teaspoon of mint extract in addition to the vanilla extract, and it came out delicious.
Also, since I’ve been reading this blog for a long time and never commented before: your site is absolutely amazing. I’ve tried a handful of recipes from it (mostly desserts and breads) since I started using almond flour, and I’ve loved everything so much that I purchased your cookbook last month.
Lady, you do good work. Thanks for sharing so much of it with us.
Angie says
I used Whole Food’s vegan chocolate chips in this frosting recipe and it was delicious! This is the best frosting I have tasted since I had to go gluten and dairy free. Thank you, Elana!
Taryn says
My first attempt at your coconut frosting failed, I just couldn’t seem to temper the fat in the coconut oil and milk properly.
Finally, vegan frosting success!
Just in time for a dear vegan friend’s birthday.
My copy of your cookbook is getting lots of love, it is adequately smeared with gorgeous organic, fair-trade vegan frosting.
Thank you Elana for all that you do.