Vegan Chocolate Buttercream Frosting

Vegan Chocolate Buttercream Frosting

Rich, fluffy chocolate frosting made with plant-based butter and cocoa powder.

Total 15 min Makes 48 oz Calories 145/serving

Dietary

Vegan, Vegetarian, Pescatarian, Wheat free, Dairy free, Nut free, Halal, Kosher

Allergens

Soy

This dairy-free buttercream whips vegan butter with cocoa powder and powdered sugar into a smooth, spreadable frosting. A splash of plant milk and vanilla rounds out the flavor, making it ideal for topping cupcakes, layer cakes, or brownies.

Ingredients

  • 1 1/2 cups vegan butter, softened
  • 1 cup unsweetened cocoa powder, sifted
  • 4 cups powdered sugar, sifted
  • 3 tablespoons unsweetened plant milk
  • 1 teaspoon vanilla extract
  • 1/4 teaspoon salt

Method

  1. In a large bowl, beat the softened vegan butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.

  2. Add the sifted cocoa powder and beat on low speed until fully incorporated, scraping down the sides of the bowl as needed.

  3. Add the powdered sugar in two batches, beating on low speed after each addition until combined.

  4. Add the plant milk, vanilla extract, and salt, then increase the mixer speed to medium-high and beat until light and fluffy, about 2 minutes.

  5. If the frosting is too thick, beat in additional plant milk 1 teaspoon at a time until the desired spreading consistency is reached.

  6. Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.

Rate this recipe

★ 4.8 (1)

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    Vegan Chocolate Buttercream Frosting

    This dairy-free buttercream whips vegan butter with cocoa powder and powdered sugar into a smooth, spreadable frosting. A splash of plant milk and vanilla rounds out the flavor, making it ideal for topping cupcakes, layer cakes, or brownies.

    15 min 48 oz 145 cal

    Ingredients

    • 1 1/2 cups vegan butter, softened
    • 1 cup unsweetened cocoa powder, sifted
    • 4 cups powdered sugar, sifted
    • 3 tablespoons unsweetened plant milk
    • 1 teaspoon vanilla extract
    • 1/4 teaspoon salt

    Method

    1. 1

      In a large bowl, beat the softened vegan butter with an electric mixer on medium speed until smooth and creamy, about 1 minute.

    2. 2

      Add the sifted cocoa powder and beat on low speed until fully incorporated, scraping down the sides of the bowl as needed.

    3. 3

      Add the powdered sugar in two batches, beating on low speed after each addition until combined.

    4. 4

      Add the plant milk, vanilla extract, and salt, then increase the mixer speed to medium-high and beat until light and fluffy, about 2 minutes.

    5. 5

      If the frosting is too thick, beat in additional plant milk 1 teaspoon at a time until the desired spreading consistency is reached.

    6. 6

      Use immediately to frost cooled cakes or cupcakes, or cover and refrigerate until ready to use.