Description
This rich and creamy Vegan Chocolate Frosting is perfect for topping cakes, cupcakes, or any dessert craving a luscious chocolate finish. Made without dairy, it combines vegan butter, dark chocolate ganache, and cocoa powder for a decadent, smooth texture that’s light and fluffy. Ideal for vegan and dairy-free diets, this frosting is easy to prepare and sure to impress at any celebration.
Ingredients
Scale
Frosting Ingredients
- 250 g vegan stick butter, room temperature
- 300 g powdered sugar (organic recommended if US based)
- 70 g Dutch-processed cocoa powder (or unsweetened dark cocoa powder)
- 120 ml non-dairy milk (soy, oat, almond, or coconut)
- 100 g vegan dark chocolate
- 1 teaspoon vanilla extract
- ¼ teaspoon sea salt
Instructions
- Prepare the Chocolate Ganache: Finely chop the vegan dark chocolate and set aside. Pour the non-dairy milk into a saucepan and heat over medium heat until it gently simmers, being careful not to let it boil.
- Mix Ganache Ingredients: Remove the saucepan from heat and stir in the chopped chocolate, vanilla extract, and sea salt using a rubber spatula until the mixture is smooth. Set aside to cool to room temperature for 15-20 minutes.
- Whip the Vegan Butter: In a large mixing bowl or stand mixer, whisk the vegan butter with an electric mixer for 5 minutes until it becomes light and fluffy.
- Add Cocoa Powder and Powdered Sugar: Sift in the cocoa powder and whisk for 1-2 minutes to fully combine. Then sift in the powdered sugar, whisking for an additional 2 minutes until fully incorporated into the mixture.
- Combine Ganache with Buttercream: Slowly add the cooled chocolate ganache to the buttercream in 3 to 4 increments, whisking well after each addition. Continue whisking the buttercream for another 2-3 minutes until it achieves a light, fluffy consistency.
- Storage Instructions: Use the frosting immediately for best results. If storing, place the buttercream in an airtight container in the fridge. It will harden when chilled, so allow it to come back to room temperature before using to restore its creamy texture.
Notes
- Room temperature vegan butter is essential for achieving the right fluffy texture.
- Organic powdered sugar is recommended if you are in the US to avoid bone char processed sugars.
- Dutch-processed cocoa powder gives a smoother, deeper chocolate flavor but unsweetened dark cocoa powder works as well.
- Non-dairy milk choice can affect flavor; oat and almond are mild and versatile options.
- If the frosting is too stiff after refrigeration, beat it lightly before use to regain fluffiness.
