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!
Jean says
I found this looking for recipes for my daughter’s third bday in October. She is so reactive to sugar, and agave, anyone try it with Maple Syrup? if so, do you need to substitute anything in it – like increase anything or decrease anything? Thank you in advance!
Jenny Epstein Kessem says
The cupcakes that go with this are great, but a little sweet for me, so I didn’t add any agave to the frosting, and it become more of a dark chocolate ganache. Delish. Also, the way I frost, these proportions gave double the frosting I needed. Don’t know if that will be true for others. Now I’m high on the frosting I licked while cleaning up. And have a lot more left. uh oh.
Geraldine says
Hi Elana,
Thank you for all your wonderful recipes. I’ve been using them regularly and following every new one you post. Both my sons are gluten, wheat, dairy, yeast and soya allergy sufferers. You are making use of chocolate chips in your cookies – are they dairy free?
Many thanks
Geraldine
christy says
I use cacao powder, raw…with coconut palm sugar and don’t react to it…I also react to cane sugar and agave is worse than corn syrup as far as glycemic value
Suzanne says
Hi! What proportions do you use with these ingredients? I love them both and I would like to give a try with them! Thanks
Brigitte says
This looks great! Do you have a recipe for vanilla frosting that is vegan?
Tracy says
I just finished making this frosting to top the vanilla cupcakes from the site.
I did sub some things because my dark chocolate chips have not arrived in the mail and I needed to make these today for my son’s birthday.
I used semi sweet chips and reduced the added sweetener to 1 TBSP. I used organic maple syrup instead of agave. I also used coconut oil instead of grapeseed oil, but only in the frosting, not in the cake.
I left mine in the freezer for 14 minutes. Used my hand held electric mixer with the WHISK attachment and whipped it for a good long while. This really takes a few minutes, so be patient. It won’t look like it is doing anything at all for a few minutes. But slowly it starts to lighten in color as air whips into the chocolate. I do not know if you could achieve the whipped result using regular blending attachments, you should really use the whisk attachment.
It tastes amazing. I cannot wait for my son to get home, he is going to love them!
Leslie says
The sugar can be left entirely out of the icing, it’s not necessary. I substituted coconut oil. I used Whole Foods 70% dark chocolate mini-chunks. I didn’t do any whipping, just got it to be what I thought was a good consistency & spread it over the top. Tastes great!
Debra says
I had a hard time at first with the frosting. Too hot, too cold. I used dairy free “Chocolate Dream Semi Sweet” baking chips. After leaving in freezer for about 30 minutes and then letting sit on the counter for about 30 minutes the texture was just right to spread. Delicious. Now to try and not eat all 12 in the next 24 hours will be the challenge. Thanks for a great recipe.
Magdalena says
Hi Elana! Thank you for all the wonderful recipes! I made this frosting and put it in the freezer but it never got thick. I followed the recipe and used the same ingredients. What do you think I did wrong?
Amber says
Oh my, was this delicious! I used it to top the chocolate coconut flour cupcakes from this site. I made a few substitutions and it still came out unbelievably rich and fluffy.
I used 70% bittersweet vegan chocolate chips, and replaced half the grapeseed oil with coconut oil. I also left out the agave nectar. I mixed the frosting and put it in the fridge the day before I needed it to ease party-day preparations. I pulled it out of the fridge and let it sit on the counter for about an hour to soften up, then whipped it with a hand blender. It fluffed up into a nice creamy frosting in a few seconds!
I was hoping that the coconut oil, being solid at room temperature, would help the frosting to hold a little better until party time, and I had no problem with it at all! I frosted the cupcakes in the morning and they sat at room temperature for six or seven hours, and the frosting still had the same great texture when we were ready to eat them.
I made these specifically for a few people at the party who have wheat allergies or are on a paleo diet, but many kids and adults with no diet restrictions enjoyed them as well. There are a couple pictures here if you want to see how they turned out: http://leavehappier.wordpress.com/2012/01/23/healthy-party-food/
Thank you, Elana!