Vegan Chocolate Frosting

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Ingredients
Instructions
Nutrition

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.

Ingredients
Serves:
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Instructions
  1. In a small saucepan over very low heat, melt chocolate and grapeseed oil
  2. Stir in agave, vanilla and salt
  3. Place frosting in freezer for 15 minutes to cool
  4. Remove from freezer and whip frosting with a hand blender until it is thick and fluffy
  5. Frost over cake
  6. 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!

Nutrition
There is no Nutrition Label for this recipe yet.

Comments

71 responses to “Vegan Chocolate Frosting”

  1. I just got done making this for one of the chocolate almond flour cakes posted on this site. We used palm oil rather than palm shortening, and honey instead of agave. With all of the sweetener already in the Enjoy Life mini chocolate chips that we used, I cut the honey down to 1 Tablespoon. We probably could have left it out altogether. Also, since we used oil instead of shortening, we didn’t get the fluffy frosting from the picture. But I figured that would happen. My 11 year old daughter did the measuring and cooking, but with the 15 minutes in the freezer, the frosting was still fairly warm and like a syrup/ganache more than frosting. So she went off to do something else while I popped the frosting into the fridge and kept checking on it, taking it out and mixing. Took about an hour of this. Since I am usually in the kitchen anyhow, it wasn’t a big deal. I was cleaning up and doing dishes. So would just set the timer and pause what I was doing. The frosting was more than enough to frost the small cake. My daughter was super happy to get to eat the leftover few spoonfuls in the bowl. One thing to note is that I had made the cake the night before, so it was cold out of the fridge when I frosted it. The frosting hardened to the point that I couldn’t add on the raspberries on top. That was not such a big deal, I had just wanted to add that touch of color for decoration, but definitely not essential. I didn’t have the patience to let it all get to room temperature to add the berries.

  2. I tried this recipe with coconut oil. Tasted great and spread on just fine, seemed the consistency of “normal” frosting. Only problem was that my kitchen was warm from all the items I was baking that day, and within minutes of frosting the cupcakes the frosting started melting and dripped down the side of the cupcakes. I put them in the fridge to set up the frosting again, most likely due to the coconut oil getting too warm, but I imagine this recipe would not work for summer picnics…

    • I’ve made this frosting several times and learned that if I replace the oil w/butter, it doesn’t melt or get runny. I live in Phoenix, so half of the year it is HOT here! I’ve learned that butter just holds better in most recipes, like frosting, when weather is warm. :)

  3. Has anyone tried honey or another sweetener instead of agave in the cupcake recipe as well as icing recipe? Could you use cocoa powder instead of chocolate chips for the icing?

  4. We substituted with semi sweet chips, my kiddos devoured it! My daughter who is in 3rd grade choose this frosting for her , “healthy style “‘ cupcake which she is bringing to the county fair for judging!! We loved it!

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