This is my absolute favorite and perfected vegan chocolate frosting recipe, and it’s so easy to make! Just what you need for cupcakes, cakes and more. It’s a chocolate buttercream frosting: smooth, creamy, chocolatey and rich.
What goes well with vegan chocolate frosting?
Well, um, everything! Try not to eat all of it out of the bowl with a spoon! Here are some ideas:
The Best Vegan Chocolate Cake Vegan Chocolate Cupcakes (recipe coming in a few days!) Vegan Vanilla Cake Sandwiched between cookies! On top of brownies if you dare
How to make Vegan Chocolate Frosting:
It’s only going to take you about 5 minutes to make this frosting. The first important part before you get started though is to SOFTEN YOUR VEGAN BUTTER. But do NOT melt it at all, or your frosting will not turn out. If you are using the vegan butter sticks, simply leave them at room temperature for 15-30 minutes. If using the tub, measure out 16 tablespoons (that equals 1 cup) and place in the mixing bowl for 10-15 minutes until softened. Try not to microwave, but if you insist, only microwave for 10 seconds at a time, being very careful not to melt any of the butter. Once your butter is soft, beat with a hand mixer (or stand mixer with whisk attachment) for about 2 minutes until creamy.
This post contains affiliate links. Read my full disclosure here. Now sift in the cocoa powder (if clumpy). Add in the powdered sugar as well, and the vanilla and soy milk. Beat on low for 30 seconds, then increase to high speed and beat for 2-3 minutes, until fluffy and combined. That’s it!
Tips for the best vegan frosting:
If your frosting seems too thick, add a tablespoon of soy milk at a time. If it’s too thin, add 1/4 cup more powdered sugar until a desirable, spreadable consistency is reached. Sift your cocoa powder in to avoid clumpy frosting. You can sift your powdered sugar in as well if you want, but I don’t usually do that. Use a sifter or fine mesh strainer. To ensure frosting is vegan, use organic powdered sugar. This frosting makes enough for about 12-18 cupcakes (depending on how much frosting you use for each one) or one 9×13 inch cake. It is enough for a 8 or 9 inch double layer cake, but if you want the frosting thick or plan to use it for decorating as well, I would double the recipe. For a triple layer cake, triple the recipe to make sure you have plenty.
How to make frosting ahead of time:
You can make vegan chocolate frosting ahead of time if you want. Simply place it in a covered container and refrigerate for up to 1 week. When ready to use, let it come to room temperature and then beat it again with your mixer, or simply stir it well with a spatula. It can also be frozen for 2-3 months.
