Easy Vegan Chocolate Frosting

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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!
vegan chocolate frostingYou 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!

double boiler with melted chocolate and a SO delicious culinary milk carton

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!)

melted chocolate frosting in bowl with whisk

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!

chocolate frosting being spread on cake

vegan chocolate frosting
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4.86 from 7 votes

Easy Vegan Chocolate Frosting

This 2-ingredient chocolate ganache is made with coconut milk for a dairy-free frosting. Perfect for brownies or cakes!
Course Dessert
Cuisine American
Keyword Easy Vegan Chocolate Frosting
Prep Time 10 minutes
Total Time 10 minutes
Servings 16
Calories 116kcal



  • 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.


Calories: 116kcal | Carbohydrates: 12g | Protein: 1g | Fat: 7g | Saturated Fat: 5g | Cholesterol: 2mg | Sodium: 13mg | Potassium: 31mg | Sugar: 11g | Vitamin A: 40IU | Vitamin C: 0.2mg | Calcium: 23mg | Iron: 0.7mg

Recipe Notes:

  • 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!

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Thank you so much for this so simple and delicious recipe!!!! Perfect topping for my yummy brownies:)


Does it have to be CULINARY coconut milk or can it be box? or canned?

ALso … another frosting you should try: all it is is cocoa powder + dates + pinch o’ salt + vanilla. It’s really good and works well!

<3 Thanks!

    Megan Gilmore

    I think canned coconut milk would work, too, though you might just want to use the “cream” part for a thicker frosting. The boxed milk sold in the fridge section will not work as well.

Victoria Moffatt

you are an awesome cook I have tried so many of your recipes and I love them!!

thanks for sharing



I added a couple tablespoons of sugar since I used 85% dark chocolate. Surprisingly, it mixed in really well once I added the coconut milk.
How many tablespoons, ounces, etc is in one serving? I was going to check the total amount but my husband already grabbed some of it lol.


Hi can i use unsweetened coca powder instead of the dark chocolate with coconut sugar and the coconut cream? I want to use it as a frosting of your date cake for my son’s first birthday. Can you please help with the quantities for those ingredients ?

    Megan Gilmore

    If you do a google search for “baking chocolate substitute” it will give you the proper ratios for using cocoa powder instead of the chocolate. You’ll need to add some sort of solid fat, like coconut oil, for the recipe to work properly.


Why do you think cans are worse than than tetrapak boxes? Is it for health reasons? Cause cans as far as I know are much easier to recycle. Very few states in the world recycle tetrapak, cause it’s made paper, plastic and aluminium

    Megan Gilmore

    I recently read a study that noted how BPA is still being found in can linings, despite so many companies moving away from it, so I try to avoid the cans as much as possible for that reason. However, I think glass would be even better, since it’s easily recycled and non-toxic!


I bought several cookbooks including: Inspiralized, The Autoimmune Paleo Ckbk, and Against All Grains, and they are good, BUT the one I use the MOST is <> YAY! Winner of the One I Love Most Award!!! 🙂

Kristin Bennecker

This was so delicious. Not too sweet and very moist. My kids devoured it!


I am looking forward to trying this recipe especially because it doesn’t require hours of refrigeration. But do you think that it would work for cupcakes after being chilled for a bit? Thank you!


Do you think white cooking chocolate can be used? I want to try it with your date cake for my son’s birthday. Thanks.

Alma Cerratt

This chocolate frosting is to die for. I used on the birthday cake and the cake was just soooo delicious. I got so many compliments. Everyone thinks I’m a great cook!!! Thank you so much for your recipes. They are so easy to make and sooo healthy!!!

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