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vegan chocolate frosting being piped onto a cupcake
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4.93 from 13 votes

Vegan Chocolate Frosting

Simply the BEST Vegan Chocolate Frosting! It's buttery, chocolatey, and perfect for piping with NO shortening aftertaste. 
Prep Time5 mins
Total Time5 mins
Course: Dessert
Cuisine: American
Servings: 10 servings
Calories: 314kcal
Author: Nora Taylor



  • 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.


  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. 


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