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close up of 3 chocolate cupcakes with vegan chocolate frosting on white platter. Black and white cupcake liners and tan stone background.

Vegan Chocolate Frosting

Author: Janet Harlow
Course: Vegan
Cuisine: American
Servings: 3 cups
This 2 ingredient vegan chocolate frosting is fudgy and perfect on cupcakes or cake.
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Prep Time 3 mins
Cook Time 3 mins
Additional Time 3 hrs
Total Time 3 hrs 6 mins


  • 16 ounces semisweet chocolate 2 1/4 c standard size chocolate chips
  • 6 Tbsps coconut milk the canned kind


  • 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!


Serving: 2TbspsCalories: 147kcalCarbohydrates: 18gProtein: 1gFat: 10gSaturated Fat: 6gPolyunsaturated Fat: 3gSodium: 4mgFiber: 2gSugar: 15g
Did you make this recipe?Let me know how it was! Tag @chefjanetk on Instagram.