Basic Chocolate Frosting | Vegan

After posting my best ever classic vegan chocolate cake I thought I’d jump right in and follow with a quick recipe for a basic vegan chocolate frosting. This frosting is super quick to make and is just the right balance of sweet to chocolate.

close-up, full frame image of a vegan chocolate frosting swirl

Like the cake recipe, this is a classic vegan chocolate frosting recipe. It’s not healthy and isn’t intended to be. If you’d like to make a healthier frosting try my avocado chocolate frosting.  I also love this healthy chocolate frosting made with sweet potato from the Michelle at Sunkissed Kitchen.

This one however is just a classic frosting. It’s a cross between a buttercream frosting and icing. I find most buttercream frosting too much; I don’t enjoy the buttery tongue coating situation that occurs so this is pretty much buttercream with only a little butter. Vegan butter that is. I use Nuttelex – an Australian brand – but you can use whichever vegan butter spread you like. The more butter you add, the softer the frosting will be. Less butter and you are leaning towards a more icing-style topping.

I use this vegan chocolate frosting on pretty much any cake that will stand still – I use it on my simple vanilla cupcakes and even my pumpkin cupcakes. Chocolate and pumpkin work – I don’t question the alchemy.

Close-up image of a white mixing bowl full of vegan chocolate frosting swirls

So, there you have it. A quickie post for a quick and simple vegan chocolate frosting. Keep it in your back pocket for special occasions or you, know….a Monday.

Enjoy, x

Basic Chocolate Vegan Frosting

  • 3 cups icing sugar (confectioner's sugar)
  • 3 – 4 tbsp softened vegan butter spread
  • 3 tbsp cocoa powder (heaped tablespoons)
  • pinch fine sea salt
  • 3 tbsp dairy-free milk (+ more to desired consistency)
  • 1 tsp vanilla extract
  1. Add the icing sugar, vegan butter, cocoa and sea salt to a large mixing bowl.

  2. Using a hand-held beater set to low, beat the ingredients together on a low until combined to a rough sand consistency.

  3. Add the dairy-free milk and vanilla and beat until well-combined and fluffy. Add a touch more milk if needed.

  4. Use immediately or cover and store in the fridge for up to 2 days. If refrigerating, give the frosting a quick stir before use.

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