This easy Vegan Chocolate Buttercream Frosting recipe is dairy free, smooth and intensely chocolatey. It is the perfect vegan chocolate icing for cakes and cupcakes. And its whipped up in a stand mixer in under 15 minutes!
I love to decorate cakes and cupcakes! And to do that, I need solid, reliable and delicious buttercream recipes. I have a wide range from my most used Vegan Vanilla Frosting, to Vegan Peanut Butter Frosting all the way to Vegan Strawberry Frosting!
But, sometimes I just want a delicious and fluffy dark chocolate frosting to go on top of Vegan Chocolate Cake or Vegan Chocolate Cupcakes. And thats where this Vegan Chocolate Buttercream Frosting comes in.
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Why You'll Love This Recipe
There are so many reasons to love this vegan chocolate icing recipe, but here are my top 5:
- Its ready in 15 minutes.
- The frosting is intensely dark chocolatey.
- It holds its shape when piped onto cakes and cupcakes.
- This recipe is naturally gluten-free.
- Its absolutely delicious!
Ingredient Notes
Vegan Butter: I recommend either Earth Balance Soy-Free Buttery Sticks or Country Crock Plant Butter Sticks.
Palm Oil or Vegetable Shortening: Since cocoa powder is really starchy, this ingredient crucial. It adds fat to the recipe to help keep the Vegan Chocolate Buttercream Frosting supple and smooth. I recommend Spectrum Palm Oil.
Dutch-Processed Cocoa Powder: Dutch-processed cocoa has a richer and more intensely chocolate flavor than natural cocoa powder. I like Hersheys Special Dark Cocoa Powder, 365 by Whole Foods cocoa powder or Droste cocoa powder.
Brewed Coffee: Coffee complements the roasted flavors of the chocolate in this recipe.
Substitutions
Don't drink coffee? No worries, just use a non-dairy milk in its place. I've done this many times and it tastes great.
Can't find palm shortening? Use vegetable shortening like Crisco.
Step-by Step Instructions
Step 1. Cream the vegan butter until completely smooth.
Step 2. Add the palm shortening and cream until completely smooth again.
Step 3. Add the sifted cocoa powder and mix thoroughly.
Step 4. Add the sifted powdered sugar and mix. Don't panic if it looks crumbly! It will come together.
Step 5. Add the coffee and mix until the frosting is light and fluffy.
Step 6. Use the Vegan Chocolate Buttercream Frosting as desired.
Uses
Use this vegan chocolate icing to:
- Fill vegan double chocolate whoopie pies.
- Frost a single layer cake like my vegan peanut butter cake.
- Stack a layer cake like my vegan funfetti cake.
- Pipe onto Vegan Cardamom Vanilla Cupcakes.
Recipe FAQs
If it says "cocoa processed with alkali" in the ingredients list, its Dutch-processed!
This recipe will frost a 6 inch 3 layer cake, an 8 inch 2 layer cake or 2 dozen cupcakes!
Scoop the frosting into an airtight container and store in the refrigerator for up to 2 weeks.
Yes! To freeze, scoop the frosting into an airtight container and store in the freezer for up to 3 months. To use, allow the frosting to come to room temperature, then whip it back up with a hand mixer or in a stand mixer.
Expert Tips
Be sure to use a vegan butter that comes in in stick form. The kind that comes in a tub is too soft for this dairy free Vegan Chocolate Buttercream Frosting recipe.
Sift the powdered sugar and the cocoa powder! The last thing you want is a lumpy frosting.
Looking for More Vegan Chocolate Recipes?
If you tried this Vegan Chocolate Buttercream Frosting recipe or any other recipe on my website, please leave a 🌟 star rating and let me know how it went in the 📝 comments below. Thanks for visiting today!
📖 Recipe
Vegan Chocolate Buttercream Frosting
Equipment
- 1 Stand Mixer with Paddle Attachment
- 1 Sifter
- 1 Rubber Spatula
- Measuring Cups and Spoons
Ingredients
- 1 Cup Non-Dairy Butter, room temperature
- ½ Cup Palm Shortening, room temperature or vegetable shortening
- 1 Cup Dutch-Processed Cocoa Powder, Sifted
- 5 Cups Powdered Sugar, Sifted
- 1 teaspoon Vanilla Extract
- 5 tablespoon Brewed Coffee, room temperature or non-dairy milk
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, cream the non-dairy butter until completely smooth.1 Cup Non-Dairy Butter, room temperature
- Add the palm shortening and cream again until completely smooth.½ Cup Palm Shortening, room temperature
- Add the cocoa powder to the mixture and thoroughly combine on low speed.1 Cup Dutch-Processed Cocoa Powder, Sifted
- Add ½ of the sifted powdered sugar and combine on low speed. Then, add the remaining half and combine on low speed again. The mixture will be very firm here or even crumbly looking.5 Cups Powdered Sugar, Sifted
- Add the vanilla and combine on low speed.1 teaspoon Vanilla Extract
- Then, on medium speed, add the coffee, one tablespoon at a time letting the coffee or fully incorporate before adding the next tablespoon. Scrape the bowl down as needed.5 tablespoon Brewed Coffee, room temperature
steve crosetti
Megan,
My name is Steve Crosetti and I am Gina Crosetti's Dad. Gina like so many other graduates in the United States has to forego her graduation ceremony, however she is scheduled to be recognized on Wednesday April 22, via teleconference for her academic achievements at UK. I was wondering if it would be possible for you to deliver one of your Perfect Chocolate Buttercream cakes to Kentucky for the occasion. Your Father, Mother and Brother have been most generous in supporting her during the virus lockdown and I would love to have your cake as one of the surprises for the day. As I realize that this will require more time and effort on your part I would expect the expenses to reflect that. Please let me know if this is doable and if so how you would like to handle the payment. I appreciate your time and look forward to your reply. My cell phone is under my name if you find that more convenient.
thanks again.
Steve Crosetti
510-506-9351