Easy dairy-free chocolate buttercream frosting is perfect for icing cakes and cupcakes! It's rich, chocolaty, vegan, and made with only five ingredients!
Best dairy-free chocolate buttercream frosting
I am obsessed with this super-rich chocolate frosting! Honestly, it melts in your mouth, and it's hard not to just lick the entire spatula clean.
You can use it to frost these gluten-free chocolate cupcakes, this almond flour chocolate cake, or even these healthy vanilla cupcakes. The options are endless!
Anyways, this recipe is 100 times better than store-bought frosting. It only takes 10 minutes to make and calls for five ingredients. Everyone will be able to tell it is homemade with love!
Also, I promise you will never be able to tell this chocolate frosting is both vegan and dairy free. It is just that delicious, rich, and decidant.
Why you'll love this vegan recipe
- You can't tell this rich chocolate frosting is vegan and dairy free.
- Only calls for five simple ingredients.
- It's indulgent and sweet!
- Perfect for frosting 12 cupcakes or one 8-inch cake or 9-inch.
- You can easily double or triple the recipe.
Ingredients
You only need five ingredients for this dairy-free, vegan chocolate frosting. Here is a list, so you have everything prepared:
- Vegan Butter: Earth Balance vegan butter sticks are my favorite and best for baking. Make sure it is softened to room temperature. This ensures that the frosting is super creamy.
- Vanilla Extract: Just a dash for some flavor.
- Unsweetened Cocoa Powder: Use natural unsweetened cocoa powder or dutch process for the best flavor. This vegan and dairy-free buttercream is super chocolatey without any "real" chocolate.
- Powdered Sugar: Also called confectioners sugar. This sweetens up this indulgent dairy-free frosting.
- Almond Milk: You can also use oat milk (if you are nut-free) or cashew milk. This helps lighten up and thin out the frosting!
Kitchen tools required
You only need a few kitchen utensils to make this rich chocolate icing. Here is a list:
- Electric Hand Mixer or Stand Mixer
- Mixing Bowl
- Spatula
- Measuring Tools: 1 teaspoon, 1 Tablespoon, ⅓ cup, ½ cup, and 1 cup.
How to make dairy free chocolate frosting
This is one of the easiest recipes on my blog. It comes together in two steps in under 10 minutes. Any level baker can make it! Here are step-by-step directions:
Step 1:
First, in a large mixing bowl with an electric hand mixer or in a stand mixer, beat butter until creamy for about 1 - 2 minutes. Then, add in vanilla extract and beat until smooth for about 30 seconds. Feel free to look at the picture below for visual reference.
Step 2:
Then, sift in the cocoa powder, 1.5 cups of powdered sugar, and two tablespoons of almond milk. After that, mix on LOW speed until creamy for 1 - 2 minutes, stopping occasionally to scrape the sides of the bowl with a rubber spatula. Feel free to look at the picture below for visual reference.
Also, if the buttercream is too thick, add 1 - 2 additional tablespoons of almond milk. If it is too thin, add up to a ½ cup extra powdered sugar, but start with ¼ cup.
This homemade dairy-free chocolate frosting is perfect for one 8-inch cake or 12 cupcakes.
Tips for the best vegan buttercream frosting
Use room temperature vegan butter. Using cold butter is a big no no when it comes to frosting - it hard to beat and will result in a chunky frosting. Make sure to use room temperature butter, so this dairy-free chocolate icing is super creamy!
Shift the cocoa powder and powdered sugar into the butter. Both cocoa powder and powdered sugar are notorious for having clumps in them. To ensure a super creamy frosting, use a sifter.
If your frosting is too thick, feel free to add in extra milk. Add between 1 - 3 extra tablespoons of milk to thin out your frosting. This makes it a dairy-free chocolate icing.
If your frosting is too thin, add extra powdered sugar. I recommend starting with 2 tablespoons and add more as needed.
How much frosting does this recipe make?
This recipe yields enough frosting for 12 cupcakes or one 8-inch or 9-inch cake. Feel free to double or triple the recipe if needed!
Frequently Asked Questions
Do I have to sift the powdered sugar and cocoa powder?
I always recommend sifting the powdered sugar and cocoa powder into the frosting to ensure there are no lumps, but this is not necessary - this step is totally up to you!
Is this chocolate frosting recipe vegan?
This chocolate frosting is 100% vegan because there is no dairy in it. We use vegan butter sticks and plant milk. Looking for another vegan chocolate dessert? Try my vegan molten chocolate lava cakes.
What is the best cocoa powder to use?
Not all cocoa powders are equally good for baking. I always recommend using Ghirardelli's unsweetened cocoa powder or Hersey's unsweetened cocoa powder.
What's the difference between frosting and icing?
As you can already tell, I used icing and frosting interchangeably in this recipe. In reality, icing is just a little thinner than frosting, but both are thicker than glaze. This can be achieved by adding 1 - 2 extra tablespoons of almond milk.
Can I substitute the almond milk?
Yes, you can easily substitute almond milk for oat milk, cashew milk, or your favorite plant-based milk. If you are nut-free, make sure to use oat milk.
Can I double the recipe?
Also, you can easily double or triple this recipe; just follow the instructions on the recipe card.
How to store leftovers:
For best results, store leftovers in airtight containers in the refrigerator for up to 2 days. Let it come to room temperature before frosting your cake or cupcakes.
How to serve chocolate frosting
This dairy-free frosting is delicious over cakes and cupcakes. These are my favorites:
Did you make this recipe?
If you make this recipe, be sure to comment and rate it down below. Also, don't forget to tag me @healthfulblondie on Instagram and use the hashtag #healthfulblondie so I can see your delicious creation and share it with my followers!
📖 Recipe
Dairy Free Chocolate Frosting
Ingredients
- ½ cup unsalted vegan butter, room temperature (Earth Balance Sticks are best)
- 1 teaspoon pure vanilla extract
- ⅓ cup unsweetened cocoa powder, spooned and leveled
- 1 ½ - 2 cups powdered sugar
- 2 - 3 tablespoon almond milk or oat milk
Instructions
- In a large mixing bowl with an electric hand mixer or in a stand mixer, beat butter until creamy for about 1 - 2 minutes. Add in vanilla extract and beat until smooth for about 30 seconds.
- Sift in the cocoa powder, 1.5 cups of powdered sugar, and 2 tablespoons of almond milk. Mix on LOW speed until creamy for 1 - 2 minutes, stopping occasionally to scrape the sides of the bowl with a rubber spatula. If the buttercream is too thick add 1 - 2 additional tablespoons of almond milk. If it is too thin, add up to a ½ cup extra powdered sugar, but start with ¼ cup.
Notes
Nutrition
I only recommend products I absolutely love and use myself. In full disclosure, by purchasing a product I recommend, I may receive a small compensation. Thank you for supporting Healthful Blondie!
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Nicole says
I can’t find Earth Balance sticks anywhere. Can i just use the EB butter in the tub instead?
Annaliese Spalink says
We just made this. Specifically my 9 yr old daughter and her friend made it while I watched. I had given up hope for a decent dairy free frosting. This is AMAZING. And yes, Earth Balance is the best. I made this a little darker chocolate with almost a full cup of unsweetened cocoa and the lowest amount of sugar, and probably could have made it even more semi sweet. I added my. milk right after cocoa, before sugar. THANK YOU!
Tati Chermayeff says
Thank you so much, Annaliese! I’m so happy you and your daughter loved it. I love the extra dark chocolate variation too. That sounds delicious! ❤️
Anon says
Chocolate powder seized which I didn't know was possible. Turned out lumpy and shiny. I suggest changing the instructions to blend everything thoroughly before adding any milk.
Tati Chermayeff says
Thanks for the feedback! Chocolate can definitely seize if liquid is added too quickly. I appreciate you sharing what worked for you, and I’ll take another look at the instructions to make sure that step is as clear as possible.
Rivkah says
Really delicious! I didn’t tell my kids and husband I made the frosting—we usually use the canned stuff—but they all noticed and all said it was way better. They even asked if we can have cake for dessert for the next Friday night’s meal. It was just enough to cover a 9x13 cake. I’m adding this to my recipe box. Thank you!!!
Sandra says
Hi this turned out delicious! I would recommend doing 3x the recipe for a 9" round double layer cake. I did 2x and barely had enough to cover.
Tati Chermayeff says
Thanks for the heads up on the 3x for a 9" double layer — that's a really useful note for anyone scaling up. Glad it turned out well.
Kerryn Hand says
Delicious frosting! Wouldn’t know the difference!
Star says
Flavor is light but it’s good!
Tati Chermayeff says
Thanks so much for the feedback! 🤍 This frosting is meant to be lighter and less sweet than traditional versions. Appreciate you sharing your thoughts!
Cndgrl says
Tastes good!
Bri says
You really would never know this is dairy free! I made for my teenager that was recently diagnosed with a dairy allergy. I took one star off because this recipe did not cover a whole 9x13 cake for me. I easily did half a recipe to cover it though. I also used Violife brand vegan butter as I could not find the Esrth Balance sticks recommended.
Amber Smith says
Easy to make and you wouldn't know it was made with almond milk. Took one star off since it did not make enough cover my 12 cupcakes. Going to redo and double the recipe for next time.
Tati Chermayeff says
So glad you liked it, Amber! And yes—this frosting makes a smaller batch, so doubling is definitely the way to go for 12 cupcakes. Thanks for sharing that, super helpful for others too!
Diane says
This was so good!!!
Tati Chermayeff says
Hi Diane, SO happy to hear that. Thank you for leaving a 5 star review and comment. Means a lot to me and it is very kind!
Cas says
Can I make this with shortening instead of butter? Tia
MB says
This is my go to frosting recipe for the chocolate hot water cake I bake for family gatherings. Delicious every time!
Tati Chermayeff says
MB, thanks for your 5 star review! So happy you loved this recipe 🙂
Rebecca says
This frosting was divine! I used Country Crock plant based butter and had to use part Special Dark cocoa because I ran out of the regular cocoa. Will definitely use this as my go-to chocolate frosting! Thanks!!
Michele Hollonbeck says
Can I leave a cake with frosting on the counter overnight?
Tati Chermayeff says
Hi! You can but make sure you wrap it in plastic wrap or in an airtight cake container.
Christine says
Very easy and delicious recipe. I whipped it at the end and it is so easy to spread!
Tati Chermayeff says
Hi Christine - so happy to hear that 🙂 this is my go to cake frosting and no one can tell it is dairy free!!
Safia says
Hi, my nephew has severe nut,dairy, beans, some fruits and veg allergies. We can't use vegetable oil for him. We just use Pure dairy free spread for his cupcakes and frosting. Vegan block butter have coconut or something else which he can't eat.
I want to ask can I make this frosting with Pure dairy free spread.
Christine says
Fantastic recipe!!!