Best Vegan Chocolate Frosting
Best Vegan Chocolate Frosting
Ok this might be controversial,
but I think this vegan chocolate frosting is better than regular chocolate buttercream frosting. I know, I know, that’s a big statement. But you know it’s gotta mean something if someone who isn’t even vegan is saying it. Actually, believe it or not Dave said it first. And he is very super not vegan. Like I actually prefer some vegan items and recipes, but not Dave. He’s a little hard to win over in the vegan category, so you know if he’s saying that, before I even said it, and he’s even saying that he prefers this frosting to regular frosting, and straight up asked me to make this over my usual chocolate frosting, that this frosting is like really totally amazingly GOOD.
Ok, so how did I end up making this vegan frosting instead of my usual chocolate frosting? Quite simply, the standard combination of being out of ingredients and wanting to make something just a little bit “healthier” for a cake I was making. So, I used my go-to chocolate frosting recipe, the one from this post, made a few vegan switches (namely the butter for vegan butter and cocoa powder for chocolate, though a vegan chocolate would probably work well, too), tweaked amounts slightly, and now here we are with this dreamy, fudgy, vegan chocolate frosting that honestly blew me away with how perfectly it came out. It kind of reminds me of the Simple Mills one, but like better, because ya know, it’s homemade (no shade to Simple Mills, absolutely love their products and their frosting is pretty darn good, too and my go-to in a pinch!).
Here’s the thing about this frosting. As Dave pointed out, it’s creamy, decadent and perfectly chocolate-y, but it isn’t rich. You don’t end up feeling heavy, weighed down and sick because you ate a piece of cake (or sampled a spoonful, ok fine, three spoonfuls, of frosting). It’s just dreamy, delicious, perfectly perfect chocolate frosting. TBH, we like it so much, I don’t know if I’ll ever make regular chocolate buttercream frosting again…
WHAT IS VEGAN CHOCOLATE FROSTING
Ok, I know we kind of already went over this, but it’s basically chocolate frosting (Duh!), but better. Ha! Here’s the thing, it’s made from plant-based ingredients and vegan substitutes for regular ingredients, making it vegan and also very allergen-friendly since it’s gluten free, dairy free and egg free.
WHAT INGREDIENTS DO YOU NEED TO MAKE VEGAN CHOCOLATE FROSTING
The most important ingredient that really makes this frosting is a good vegan butter. The chocolate flavor is thanks to cocoa powder and the sweetness is from powdered sugar. Outside of those three main ingredients, THE supporting cast of characters includes vanilla, instant coffee and just a pinch of sea salt to round things out.
TIPS FOR MAKING VEGAN CHOCOLATE FROSTING
LET THE BUTTER SOFTEN TO ROOM TEMPERATURE: Just like with a traditional buttercream frosting using traditional butter, you want to let your vegan butter soften to room temperature not only so that the ingredients all combine more smoothly and evenly but also so that you achieve that ultimate, fluffy texture.
USE HIGH QUALITY INGREDIENTS: There are only a few ingredients in this frosting recipe so you want to make sure they’re the best of the best. Fewer but better, right?
DON’T SKIP OUT THE FLAVOR BOOSTERS: I’m looking at you vanilla and instant coffee. I mean, yes they aren’t absolutely necessary, and yes this frosting will still taste delicious without them, but I’m telling you they make all the difference and really take this frosting from being good to great.
WHAT TO DO WITH VEGAN CHOCOLATE FROSTING
Whatever you want, that’s what. Eat it by the spoonful, straight from the bowl, dip strawberries in it, fold it into some whipped cream or coconut cream or yogurt of your choice, eat it on ice-cream, spread it on a graham cracker, spread it on a graham cracker with peanut butter, and, of course, frost cupcakes or your favorite cake with it. This never fail chocolate cake is my personal favorite way to enjoy it.
WHAT SIZES OF CAKE YOU CAN YOU FROST WITH THIS RECIPE
One 8”-10” square cake- the recipe is enough to frost this square never fail chocolate cake + leave you with plenty leftovers (an ideal situation if you ask me)
One 9x13” sheet cake
Two 8” or 9” round layers (like this cake *Please don’t judge the photos. This cake is epic and delicious and has been a family favorite for years, but I put this post together in my baby days of blogging and to say it needs a refresh would be an understatement! Ha!)
Best vegan chocolate frosting
HOW TO MAKE VEGAN CHOCOLATE FROSTING
INGREDIENTS
1 cup (8 ounces) vegan butter, softened to room temperature
2/3 cup cocoa powder
3-3 1/2 cups powdered sugar
2-4 tablespoons of dairy free milk of choice (I like to use almond or oat milk)
A generous pinch of sea salt (can be omitted)
1 teaspoon vanilla (can be omitted)
2-3 teaspoons instant coffee (can be omitted)
INSTRUCTIONS
Add the butter to the bowl of a stand mixer. Beat, on medium speed, until creamy, about 60 seconds. Then mix in the cocoa powder. Once that is incorporated, beat in 1 1/2 cups (or about half) the powdered sugar. Once that has been incorporated into the mixture, beat in the remaining 1 1 1/2 cups powdered sugar, and as much milk as you need to reach the desired frosting consistency (I like a thicker frosting so I usually stick closer to the 2 tablespoons). If you want an even thicker, fluffier texture feel free to add in the additional 1/2 cup of powder sugar, as well.
Once everything is combined, add in the salt, vanilla and desired amount of instant coffee. Continue to beat on medium speed for another minute or two, until the texture is super thick, whipped and fluffy (there may be some grains remaining from the instant coffee, which is totally normal and ok).
Use frosting immediately, or transfer to an airtight container and store in the refrigerator until ready for use. The frosting will harden, so be sure to remove from the refrigerator at least 30 minutes prior to using to allow it to come to room temperature and soften.
NOTES
For the vegan butter I like to use either Miyoko’s or Trader Joe’s. However, just as an FYI, Trader Joe’s is 8.82 ounces, or slightly more than a cup, which still works totally fine for this recipe. I just make sure to use the full 3 1/2 cups of powdered sugar in that case.
