Vegan Chocolate Frosting

If you are skipping the dairy, but still want buttercream icing on those cupcakes, try this Vegan Chocolate Frosting on for size. It is so creamy and fudgy that you won’t believe there is no butter at all. Trust!

Vegan Chocolate Frosting on a whisk with a bowl full of frosting in the background

There is absolutely nothing you won’t love about this really easy, velvety smooth and fudgy frosting. Just the word frosting conjures up images of pillowy clouds of decadent sweetness.

When I was growing up one of the events I looked forward to was a big sleepover held by the church where I went to a girls club called ‘Crusaders’. Think Girl Guides but throw in badges for memorizing bible verses and you’d be on the right track.

This church was huge. In addition to the massive sanctuary where Sunday services were held, it also had a gym, HUGE kitchen, and lots of classrooms and utility rooms.

Kids ranging from all ages would take over the church for one night and it was such a blast.

Part of the fun was all the snacks and treats, both offered by the folks organizing the sleepover and the junk food that was snuck in by the kids themselves. One year, me and a couple of friends demolished an entire tub of Duncan Hines frosting.

Just frosting.


s spoon with vegan chocolate frosting

Thankfully, I have matured a bit with my eating habits and have graduated to this amazing, deceptively healthy version of frosting that will cover all the allergy bases.


No nuts, no dairy, no refined sugars.

olive oil cupcake with vegan chocolate frosting

But trust. You would never know it.


Creamy and thick, this frosting has all the components you are looking for without the guilt or stomach ache!

The only hard part is making sure you already have a can of full fat coconut milk in the fridge. It needs to sit overnight for the cream to separate from the coconut water. Try to look for a BPA free can when purchasing your coconut milk.

Once solidified in the fridge, you are left with this nice chunk of thick, decadent coconut cream.

a spoon with coconut cream on it

Slowly melt it down with some dark chocolate chips and a touch of maple syrup and vanilla.

You are going to be amazed how it transforms into dark chocolate frosting without milk!

chocolate mixture in a saucepan being stirred by a wooden spoon
chocolate mixture in a saucepan being stirred by a wooden spoon

Stir it until all the chocolate is melted and the mixture is smooth and velvety.

chocolate mixture in a saucepan being stirred by a wooden spoon
saucepan with dark chocolate being stirred by a wooden spoon

Pour it into a large bowl.

You will be using the beaters to whip it into your frosting later so my suggestion is to pour your chocolate mixture into the same bowl you plan on using with your beaters.

Less dishes = happy food blogger! 🙂

thick, chocolate being poured into a stainless steel mixing bowl

Cover the bowl and back into the fridge it goes to harden.

In the meantime, I baked up these fudgy olive oil cupcakes.

Perfect little vessels for this frosting, if I do say so myself.

Vegan Chocolate Frosting-11

After the cupcakes had cooled, I whipped up the frosting and spooned it onto them.

Off they were packed to share with my co-workers.

The looks on the faces when I opened the container and revealed these amazing looking and tasting cupcakes was priceless.

Popularity —>skyrocketing! 😉

This recipe was lightly adapted from the master,  Angela from Oh She Glows.



Fudgy Olive Oil Cupcakes

Vegan Banana Brownie Cookies

Coconut Oil Popcorn

Vegan Strawberry Crumble Bars

Chocolate Chickpea Cookie Bars

Fudgy Chocolate Avocado Cookies

Originally posted  May 2, 2014. Updated September 6, 2019

Be sure to follow me on social media! I love pinning to Pinterest, sharing on Facebook and posting pics to Instagram. See you there.  🙂

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I use non toxic ceramic cookware.

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Maple Vanilla Chocolate Frosting

Sharon Rhodes
If you are skipping the dairy, but still want buttercream icing on those cupcakes, try this Vegan Chocolate Frosting on for size. It is so creamy and fudgy that you won't believe there is no butter at all. Trust!
5 from 1 vote
Prep Time 15 minutes
Cook Time 0 minutes
Chill 3 hours
Total Time 3 hours 15 minutes
Course Dessert
Cuisine American
Servings 6
Calories 263 kcal



  • After the coconut milk has chilled in the fridge overnight, flip the can over and open. Pour off the water and transfer the solid white coconut cream into a small pot. Add the chocolate chips and over low heat, gently melt the coconut cream and chocolate together over low heat. Stir frequently. Once has melted together stir in the maple syrup, vanilla and pinch of salt. Mix it well
  • Transfer this mixture into a bowl and cover with wrap. Pop it into the fridge for 2-3 hours until it firms up enough to whip into frosting
  • When it’s firmed enough, whip it with a hand mixer until smooth and creamy
  • Keep refrigerated


Calories: 263kcalCarbohydrates: 29gProtein: 3gFat: 14gSaturated Fat: 13gSodium: 48mgPotassium: 299mgFiber: 1gSugar: 19gVitamin C: 0.2mgCalcium: 144mgIron: 0.6mg
Keyword maple vanilla frosting, vegan chocolate frosting
Tried this recipe?Let us know how it was!

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    1. Hey! Unfortunately, no this recipe doesn’t freeze well. It will keep in the fridge for 2-3 hours before you need it if that helps. 🙂

  1. LOVE the idea of a healthy frosting! Those cupcakes look delicious, you have me drooling over here! 😉

  2. What a great idea to use full-fat coconut milk! Can’t wait to try frosting a cake with this recipe.

  3. That looks so delicious! I could totally go for one right now. Whoever complains about bloggers clearly doesn’t work with you! Lucky coworkers!

  4. This looks SOO good. I would totally sub unsweetened chocolate for the chocolate chips.
    Thanks so much for the recipe!

    1. It really is pretty darn good. If I do say so myself! 😉 Thanks so much for stopping by Meagan! 🙂

  5. Wow, this frosting looks absolutely delicious!! This is one frosting I wouldn’t feel guilty eating 😀

    1. It was so good. I had to bring the batch of cupcakes to work or else there could’ve been trouble between us. 😉

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