This vegan chocolate frosting is just about as easy as it gets. Made with only 2 ingredients that you may already have in your pantry, it’s ready in just minutes!
You could call this a chocolate ganache, or even a chocolate “fudge” frosting, as the texture of this dairy-free frosting has more of a solid, fudge-like texture when chilled.
It’s a lot firmer than the popular Chocolate Buttercream recipe found in my cookbook, Everyday Detox, so I think this recipe is perfect for pouring over a pan of brownies or over a single-layer sheet cake. (Like this Paleo Banana Snack Cake.)
It’s perfect when you want to frost a cake quickly for company, but don’t want to break out an electric mixer!
All you need to make this quick frosting is a bag of your favorite chocolate chips and some coconut milk. I like the “culinary coconut milk” that comes in a box, to avoid using cans, but any full-fat coconut milk should do. (Don’t use the kind sold in the refrigerated section.)
Because this recipe is so simple, the sweetness of this frosting is totally dependent on the type of chocolate chips you use. If you want it to be low in sugar with a really rich, dark chocolate flavor, go for a dark chocolate chip, with a 60-70% cacao content. If you want a sweeter, more traditional chocolate frosting, I’d use semisweet chocolate chips or chopped chocolate bar instead. (Enjoy Life brand makes a good vegan option!)
This chocolate frosting is perfect for allergy-friendly baking, as it is nut-free, dairy-free, and gluten-free– but always be sure to check the labels of the ingredients you’re using, to make sure. I hope you’ll enjoy this easy chocolate frosting soon!
Easy Vegan Chocolate Frosting
- Fill a small saucepan with an inch of water and place a heat-safe bowl over the top of the pot, creating a double boiler. Place the chocolate chips in the top bowl.
- Bring the water to a boil to gently melt the chocolate chips. Stir occasionally, until the chocolate is smooth.
- Remove the bowl from the heat and use a whisk to stir in the coconut milk. (Transfer the chocolate to a larger bowl if needed for mixing.)
- Once the mixture is silky smooth, you can pour it over brownies or a sheet cake and let it cool until firm. For a spreadable frosting, chill the bowl for 30 minutes, then stir the frosting to help it thicken, then spread it over your favorite cake. If the frosting ever gets too thick, you can always warm it again in the oven or over the double boiler for 30-60 seconds, just until you can stir it again.
- Once you've used this frosting, I recommend storing the baked goods in a cool place so that the frosting won't melt off. (Don't leave it in direct sunlight on a hot day.) It should keep well for about a week in a cool place on the counter, or stored in the fridge.
- For a naturally-sweetened frosting, you can use a chocolate bar sweetened with coconut sugar (like Eating Evolved brand) or try one of the chocolate “buttercream” recipes in my cookbooks, Everyday Detox and No Excuses Detox.
- This frosting is also pictured in my Healthy Birthday Cake recipe. Be sure to try it the next time you need a fruit-sweetened cake! (There’s also a fluffy gluten-free and vegan chocolate cake recipe in my cookbook, No Excuses Detox, if that’s more your speed.)
As always, if you make any modifications to this recipe, please leave a comment below letting us know what worked for you so we can all benefit from your experience.
Reader Feedback: What’s your favorite go-to frosting recipe? I’ve got a date-sweetened one coming at you next!