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+ servings
A round, ceramic, pale white gray bowl has been used to hold a rich buttercream icing.
4.79 from 14 votes

Vegan Chocolate Frosting

Author - Gena Hamshaw
Prep Time: 5 minutes
Cook Time: 7 minutes
Total Time: 12 minutes
Yields: 1.75 cups

Ingredients

  • 8 tablespoons room temperature vegan butter (112g; 1 stick)
  • 1/2 teaspoon vanilla extract
  • 2 1/2 cups powdered sugar (300g)
  • 1/4 cup cocoa powder (20g)
  • 2-3 tablespoons plain soy, oat, cashew, or almond milk

Instructions

  • Add the butter and vanilla to the bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 2 minutes. 
  • While the butter and vanilla are mixing, shift together the powdered sugar and cocoa powder. 
  • Add the sugar and cocoa to the bowl of the stand mixer, along with 2 tablespoons of the non-dairy milk. Turn the mixer on and leave it on low until the sugar is fully incorporated, about 1 minute. Raise the speed to high and continue mixing until the frosting is very light, smooth and creamy (3-4 min). Add additional plant milk by the teaspoon if the frosting is overly thick. The consistency should be rich, but smooth and spreadable.
  • Use the frosting to immediately frost a cake or cupcakes, or store it for up to 3 days in an airtight container in the fridge. Allow the frosting to come to room temperature before using it. 

Notes

This frosting is enough to cover the top and sides of an 8-inch/20cm or 9-inch/23cm round cake or 12 cupcakes.
One half batch is enough to lightly frost an 8-inch/20cm square cake (top only).