One bowl + 5 minutes = one seriously delicious vegan chocolate frosting recipe. Oh yes.
One of my absolute favourite things in the world is a moist, fudgy chocolate cake topped with a thick, glossy dollop of chocolate frosting. There’s absolutely nothing like it and I was determined to come up with a recipe that would create that “oh my goodness give me more” effect, that frantic bowl-licking joy that comes with a proper chocolate hit.
And here it is.
The ingredients for this best vegan chocolate frosting recipe are super simple and can be found in pretty much any usual food store- no hunting for exotic ingredients here, just a wholesome straightforward recipe.
If you like your chocolate frosting extra thick you can use less non dairy milk, and if you’re wanting a more pourable glossy consistency simply add a little more as you blend the ingredients together.
If you need your frosting super melt-proof- if you’re making a cake for a BBQ or it’s just a little warm where you are, you can easily switch out half of the non dairy margarine for non hydrogenated shortening.
5 minutes of mixing and you are good to go with your chocolatey goodness!
This recipe yields enough to generously frost a layer cake, or two sheet cakes- simply half the quantities if you have one sheet cake. Remember to let your cake cool completely before adding the frosting – and find something else to do in the meantime so you’re not tempted to eat it all!
You’ll end up with a super rich frosted cake that will call you from the kitchen for another slice… and another, and another.
You can also use this frosting recipe to sandwich together cookies, as an indulgent topping for brownies or dollop on ice cream for a decadent treat!
Simply mix the non dairy margarine with the cocoa powder, before slowly adding the non dairy milk to create a smooth consistency. Next, sift in the confectioner’s sugar for that hit of super sweetness.
You can adapt this recipe to make a tangy chocolate orange frosting by subbing a teaspoon of the non dairy milk with orange extract. If you want a sweet chocolate cherry frosting, swap half of the non dairy milk for maraschino cherry juice and add a cup of chopped maraschino cherries.
I often toss in a handful of non dairy chocolate chips for that extra hit of chocolatey goodness- there’s no such thing as too much, right?
You can even make this ahead of time and keep for two weeks in an airtight container in the fridge. I’ve heard that this may increase night-time visits to the fridge with a spoon, but I can’t say for sure 😉
- 1 cup cocoa powder
- 3/4 cup dairy free margarine
- 1/3 cup non dairy milk
- 5 cups confectioner's (icing) sugar
- Add the margarine and cocoa powder to a large mixing bowl
- Mix or whisk together until smooth
- Gradually add the non dairy milk and mix until smooth
- Sift in the confectioner's sugar and beat the mixture until fluffy (remember to scrape the sides periodically to ensure all of the sugar is well mixed in)
If you live in a warm climate and need your frosting a little more melt-proof, swap half of the dairy free margarine for non hydrogenated shortening
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 177 Total Fat: 16g Saturated Fat: 3g Trans Fat: 3g Unsaturated Fat: 12g Cholesterol: 1mg Sodium: 5mg Carbohydrates: 6g Net Carbohydrates: 0g Fiber: 2g Sugar: 1g Sugar Alcohols: 0g Protein: 2g