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3 gluten-free cupcakes with vegan chocolate cream cheese frosting on wood board. Piping bag with frosting on right.

Chocolate Cream Cheese Frosting (Vegan)

Author: Janet Harlow
Course: Dessert
Cuisine: American
Servings: 2 cups (enough for 12 cupcakes or a lightly frosted 8", 2 layer cake)
This chocolate cream cheese frosting is vegan and so creamy rich that you won't miss the dairy.
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Prep Time 10 mins
Total Time 10 mins


  • 1/2 c vegan cream cheese* room temp
  • 2 Tbsp vegan butter
  • 2 c powdered sugar, sifted
  • 2/3 c unsweetened cocoa powder
  • 1 tsp vanilla extract


  • Place the vegan butter in a small microwave-safe bowl and heat for 10 seconds. Stir. If the residual heat doesn't melt it, heat another 7 seconds and stir. The goal is to get it melted but not hot. It will better combine with the cream cheese without forming lumps.
  • Place the cream cheese and butter in the bowl of a stand mixer or a large mixing bowl. Beat until creamy and combined.
  • Add half of the powdered sugar and half of the cocoa powder. Mix on low speed for about 10 seconds to get the powders mostly incorporated.
  • Add the remaining sugar and cocoa. Mix on low speed for 10-15 seconds. Add the vanilla and beat until smooth. Stop when it looks creamy or you'll beat in too much air.
  • This frosting should go no more than 8 hours without refrigeration.


If you need to quickly bring up the temp of the cream cheese, place on a plate and microwave in 5 second increments just until soft - much longer and it will melt.
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.