Simply the BEST Vegan Chocolate Frosting! It’s buttery, chocolatey, and perfect for piping with NO shortening aftertaste. 

vegan chocolate frosting being piped onto a cupcake

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:

chocolate frosting on a spatula, close up.

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.

collage showing vegan butter sticks, then whipped butter in a bowl.

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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.

bowl full of beaten vegan chocolate frosting

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vegan chocolate frosting being piped onto a cupcake

Vegan Chocolate Frosting

Simply the BEST Vegan Chocolate Frosting! It's buttery, chocolatey, and perfect for piping with NO shortening aftertaste. 
4.88 from 8 votes

Ingredients

  • 1 cup vegan butter, softened to room temperature, earth balance brand sticks preferred
  • 3/4 cup unsweetened cocoa powder, natural or dutch processed
  • 3 1/2 cups powdered sugar
  • 2 teaspoons pure vanilla extract
  • 3 tablespoons unsweetened soy milk

Instructions

  • Soften the vegan butter: If using the baking sticks, let them sit at room temperature for 15-30 minutes. If you are using the vegan butter in the tub, you can measure out 16 tablespoons (it equals 1 cup and is easier to measure out of the tub), and place in the mixing bowl for 10-15 minutes until softened. Avoid microwaving, but if you must, only microwave for 10 seconds at a time. If the butter melts at all your frosting will be difficult to work with.
  • With a hand mixer (or stand mixer with a whisk attachment), beat the butter on medium speed for about 2 minutes, until creamy.
  • Sift in the cocoa powder if clumpy, and add the powdered sugar, vanilla and soy milk. Beat on low speed for 30 seconds, then increase the speed to high and beat for 2-3 minutes, until combined and fluffy.
  • If the frosting is too thick, add another tablespoon of milk. If it's too thin, add an additional 1/4 cup powdered sugar until the correct consistency is reached.
  • Use immediately, or store in a covered container in the refrigerator for up to 1 week. When ready to use, let it come to room temperature, then mix it well or beat again before using. The frosting can also be frozen for 2-3 months.

Notes

  1. This recipe makes enough for 12-18 cupcakes (depending on how you frost them) or a 9x13 inch cake. It should be enough for an 8 or 9 inch double layer cake, but if you want the frosting really thick or plan to do a lot of decorating I would double the recipe. 
  2. I always use earth balance brand vegan butter, either the baking sticks or the tub. I've heard Miyokos works well but I haven't tried it in frosting. You can try another brand, but I can't be sure it will work as well. 
  3. Feel free to substitute almond, cashew, hemp or coconut milk for the soy milk. Any non-dairy milk works here.
  4. Calories are for about 1/18th of the entire frosting, about as much as would be on 1 cupcake, frosted generously. 

Nutrition

Serving: 1serving, Calories: 314kcal, Carbohydrates: 46g, Protein: 1g, Fat: 16g, Saturated Fat: 4g, Sodium: 150mg, Potassium: 110mg, Fiber: 2g, Sugar: 41g, Vitamin A: 872IU, Calcium: 14mg, Iron: 1mg

 

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