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