Gluten-free and dairy-free is a pretty common request from my clients. With only 2 ingredients, this dairy-free, vegan chocolate frosting is about as simple as it gets. It is essentially a whipped ganache. The mixture starts out as a liquid chocolate glaze but once cooled and whipped it thickens and fluffs up to a perfect frosting.
This frosting can be slathered onto a cake or quick bread. It also has the perfect texture for piping onto cupcakes. It holds its form very well.
Vegan Frosting Ingredients
Coconut Milk – Use regular (not light) canned coconut milk for this frosting recipe. The coconut “beverage” milk alternatives don’t have enough fat content and are too watery.
Chocolate – Semi-sweet or bittersweet will both work for this vegan chocolate frosting so use whichever one you prefer. Chocolate chips, bars or chocolate blocks will all work since the amount is by weight. If you are using standard size chocolate chips, it will be approximately 2 1/4 cups.
Frosting Variations
- Add 1 tsp mint oil or extract for an awesome chocolate-mint frosting
- Chocolate-Orange Frosting – Orange is one of my favorite chocolate partners! Add 1 tsp orange oil or extract and top your cake or cupcakes with candied orange peel.
- Spicy Chocolate Frosting – Add 1/8 tsp cayenne pepper and 1/4 tsp cinnamon.
How to Whip the Frosting
You can use a stand mixer or hand mixer for this vegan chocolate frosting. I like to use a hand mixer because I can get a better feel of when the frosting starts to stiffen. If you have whipped for more than 2 minutes and it is not stiffening, the mixture is probably not cooled enough. Put the bowl in the refrigerator for 10 or 15 minutes and try again. If you over whip it and it becomes hardened, add 1-2 Tbsps warm coconut milk and whip.
Vegan Chocolate Frosting
This 2 ingredient vegan chocolate frosting is fudgy and perfect on cupcakes or cake.
Ingredients
- 16 ounces semisweet chocolate (2 1/4 c standard size chocolate chips)
- 6 Tbsps coconut milk (the canned kind)
Instructions
- Place the chocolate chips and coconut milk in a microwave-safe bowl. Heat in the microwave on high for 1½ minutes.
- Stir, then heat in 30 second increments, stirring in between, until all the chocolate is melted and the mixture is smooth.
- Set aside to cool at room temperature for a few of hours (I’ve left it as long as 8 hours).
- When completely cool, use an electric mixer on high for about 1½ minutes or until it becomes fluffy. As soon as it stiffens, STOP. If it gets too stiff add 2 tbsps. warm coconut milk and beat until smooth.
- You can pipe it on cupcakes, slather on a cake or eat right from the bowl!
Nutrition Information
Yield 16 Serving Size 2 TbspsAmount Per Serving Calories 147Total Fat 10gSaturated Fat 6gTrans Fat 0gUnsaturated Fat 3gCholesterol 0mgSodium 4mgCarbohydrates 18gFiber 2gSugar 15gProtein 1g
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated using information from the Nutritionix database. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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