Every baker needs a go-to chocolate frosting recipe, and this one is a game-changer! It’s incredibly rich, perfectly sweet, and 100% dairy-free. This simple, 5-ingredient frosting comes together in minutes and spreads like a dream, adding a luscious finishing touch that also keeps your cakes and pastries from drying out. While developed for our Chocolate Orange Cake, it’s a versatile topping for just about any dessert you can imagine. This recipe makes approximately 1 1/4 cups.
Ingredients
• 1 cup / 250 mL non-dairy chocolate chips
• 1/2 cup / 125 mL vegan butter or margarine
• 1/2 cup / 125 mL icing sugar
• 1/4 cup / 60 mL cocoa powder
• 1 teaspoon / 5 mL vanilla extract
Instructions
1. Gently melt the non-dairy chocolate chips in a double boiler or in a small saucepan over medium-low heat, stirring until smooth.
2. Remove from heat and stir in the vegan butter and icing sugar until the mixture is smooth and well combined.
3. Add the cocoa powder and vanilla extract, stirring until the frosting is glossy and uniform.
4. Use immediately to spread over your favorite cooled cake, cupcakes, or brownies.
Nutritional Information
• Per tablespoon (15 mL)
• Calories: 100
• Protein: 0.6 g
• Fat: 7 g
• Carbohydrate: 9 g
• Dietary Fibre: 1 g
• Iron: 0.4 mg
• Magnesium: 16 mg
• Percentage of calories from: Protein 2%, Fat 62%, Carbohydrate 36%
Pro Tips
• Always double-check the label to ensure your semi-sweet or dark chocolate chips are fully dairy-free.
• For a different chocolate intensity, you can replace the chips with 6 ounces / 180 g of chopped semi-sweet baking chocolate.
• For the smoothest possible frosting, sift the icing sugar and cocoa powder before adding them to the melted chocolate mixture.
• If your frosting becomes too stiff, stir in a teaspoon of non-dairy milk at a time until you reach a spreadable consistency.
FAQ
Q: How can I be sure my chocolate chips are truly vegan
A: Always double-check the ingredient list on the packaging. Many semi-sweet and dark chocolate chips are naturally dairy-free, but some brands add milk fat or whey. Look for a ‘dairy-free’ or ‘vegan’ certification, or carefully scan the ingredients to ensure it’s suitable for your vegetarian or vegan diet.
Q: Can I use coconut oil instead of vegan butter in this frosting
A: While this recipe is developed for the creamy texture of vegan butter or margarine, you can substitute it with an equal amount of refined coconut oil. The frosting will have a slightly different flavor and will set much firmer when chilled, so you may need to let it soften at room temperature before spreading.
Q: What is the best way to store leftover dairy-free frosting
A: Store any leftover frosting in an airtight container in the refrigerator for up to a week. To use, let it sit at room temperature for 15-20 minutes to soften. If needed, you can whip it for a few seconds with a mixer to restore its smooth, spreadable consistency.
Q: My frosting seems too stiff what should I do
A: If your frosting becomes too thick or stiff to spread easily, simply stir in a teaspoon of non-dairy milk (like almond, soy, or oat milk) at a time. Continue adding small amounts and mixing until you reach your desired smooth and spreadable consistency.
