Dairy Free Chocolate Frosting
Easy dairy-free chocolate buttercream frosting is perfect for icing cakes and cupcakes! It's rich, chocolaty, vegan, and made with only five ingredients!
Ingredients
- ½ cup unsalted vegan butter, room temperature (Earth Balance Sticks are best)
- 1 tsp pure vanilla extract
- ⅓ cup unsweetened cocoa powder, spooned and leveled
- 1 ½ - 2 cups powdered sugar
- 2 - 3 tbsp 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
Milk: Use almond milk, oat milk, cashew milk, or your favorite plant-based milk.
Storing: 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.
Serve with these gluten free chocolate cupcakes or these healthy vanilla cupcakes.
Nutrition
Calories: 184kcal | Carbohydrates: 17g | Protein: 1g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 3g | Sodium: 43mg | Potassium: 39mg | Fiber: 1g | Sugar: 28g | Calcium: 11mg | Iron: 0.4mg
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