5 Minute Vegan Chocolate Frosting [Refined-Sugar Free] - Robust Recipes (2024)

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You all have LOVED this vegan chocolate frosting recipe.

It was originally published in 2017. It has been one of my most popular recipes on the blog.

It’s time to give this recipe the extra attention it deserves.

I have updated the photos, and re-tested and re-written the recipe for a better user experience. Despite re-writing the text of the recipe the ingredients and recipe itself have stayed mostly the same. I have included a few tips I have learned. I have also answered some frequently asked questions in the post.

It’s no wonder this 5 minute vegan chocolate frosting recipe has been such a big hit. It’s rich, chocolate-y, almost fudge-like texture is so luscious that no one will ever guess it only took you 5 minutes to make, and only required 4 simple ingredients.

Reasons why you will love this vegan chocolate frosting recipe:

1. It’s got a rich dark chocolate taste – this recipe is for serious dark chocolate lovers only.
2. It has a thick, ganache-like texture –(with an option for a slightly thinner consistency).
3. It only requires a spoon and a mixing bowl to make it – (however, if you like to speed things up a bit an electric hand mixer is nice).
4. It only takes 5 minutes to whip up
5. Only uses 4 ingredients – (plus one extra ingredient, depending on your desired consistency)
6. It’s vegan, dairy free, and gluten free – great for sharing.
7. This chocolate frosting doesn’t contain any powdered sugar!!!
8. It can be spread on so many desserts!

Ingredients for vegan chocolate frosting:

• cocoa powder – for that delicious chocolate taste
• melted coconut oil – this is the base of the frosting, which keeps it vegan/dairy free while giving it a great texture.
• pure maple syrup – the sweetener. No powdered sugar in this frosting recipe.
• vanilla extract – for that complex sweetness we all associate with desserts.

A few optional ingredients:

• kosher salt – just a pinch for balance.
• Milk – just a teaspoon or two to thin out the frosting if you want more of a runny consistency versus a thick ganache consistency.

The milk is only there if you want a slightly thinner frosting. It just depends on what you are spreading this frosting on.

How to make vegan chocolate frosting:

1. grab a mixing bowl.
2. Add the ingredients to the bowl.
3. Grab a spoon and mix together until smooth. – Or, to make things just a little faster you can use an electric hand mixer (totally not necessary though).
4. Spread onto your favorite baked good, while trying to resist the temptation to just eat it with a spoon. 😋😂

So EASY!!!

What can I spread my frosting on?

SO many things!!! Here are a few ideas:

• cakes
• cookies
• cupcakes
• muffins
• sweet breads
• brownies
• bars
• doughnuts

Literally the possibilities are endless. Wherever you need some creamy, smooth, rich chocolatey goodness this vegan chocolate frosting is there for you.

I have photographed the chocolate frosting spread on top of some delicious no bake brownies.

OMG the combo of the brownies and this thick ganache frosting is sooooo goood!!!

Literally when I take a bite every thought and care I previously had melts away and the brownie has my full attention. So excited for you to make it!

I know you’ll love this vegan chocolate frosting recipe as much as I do. It’s meant for all my chocolate fanatics out there.

It’s so good you’ll want to lick the bowl you made it in.

Seriously.

Does the frosting taste like coconut because of the coconut oil?

No. Not to me.

The rich chocolate taste from the cocoa powder covers any coconut flavor up.

Mmmmayyyybbbbeeee on occasion I have tasted the slightest hint of coconut when the coconut oil is still warm. As it cools down the coconut taste goes away. Even if you do happen to taste the coconut, I think coconut and chocolate are a match made in heaven.

So it’s a win win in my opinion.

However, if you really detest the taste of coconut, then maybe this isn’t the frosting for you.

Can I use melted butter in place of coconut oil?

Maybe.

I haven’t personally tried this recipe with butter. But, I had a few readers comment and said they had success using melted butter.

I bet it would be delicious. It could be a great option if you’re not a fan of coconut.

Can I reduce the amount of cocoa powder in this recipe?

No.

The cocoa powder is what helps to bind and make the frosting thick. Without that much cocoa powder the frosting will be too runny, and the consistency will be off.

If you prefer milk chocolate because you aren’t a fan of rich, fudgy, dark chocolate, then this is not the frosting recipe for you.

Can I pipe this frosting?

Maybe.

I haven’t personally tried to pipe this frosting. I also don’t have a lot of experience piping frosting in general.

That being said, a few readers have commented that they had success piping this frosting.

My guess, is that it will work best for piping when you omit the milk. The consistency of the vegan chocolate frosting, without the milk, is very much like a traditional ganache that has cooled, which is often used for piping.

If you give it a try please leave a comment down below and let me know how it goes.

Recipes to spread this vegan chocolate frosting on:

• favorite black bean brownies
• thin and crispy chocolate cookies
• no bake brownies (the very brownies that are in pictured in this post)

More frosting recipes for you to love:

• yogurt cream cheese frosting
• vegan “buttercream” frosting
• cream cheese frosting without powdered sugar

When you make this recipe don’t forget to leave a comment below along with a star rating. This helps my recipes to rank higher in google and be seen by more people. Also, I really love hearing from you. Thanks, friends.

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5 Minute Vegan Chocolate Frosting

★★★★★4.7 from 56 reviews

• Author: Emily Koch
• Prep Time: 5 mins
• Total Time: 5 mins
• Yield: about 3/4 to 1 cup 1x
• Category: Dessert, frostings, chocolate, baking
• Method: mixing
• Cuisine: Vegan, Gluten Free, Dairy Free, Refined Sugar Free
• Diet: Vegan

Print Recipe

Description

Our favorite vegan chocolate frosting uses simple wholesome ingredients. It is sweetened with maple syrup instead of powdered sugar. This frosting is thick and fudgy. It is a dark-chocolate-lover’s dream. Spread it onto cakes, cookies, brownies, and more.

Ingredients

UnitsScale

• 3/4 cup unsweetened cocoa powder, sifted, if there are lumps
• 1/4 cup coconut oil, melted, still warm, but not hot
• 1/2 cup pure maple syrup
• 1 teaspoon pure vanilla extract
• Optional: pinch of kosher salt
• Optional: 1 to 2 teaspoons unsweetened non-dairy milk, room temp – see notes

Cook ModePrevent your screen from going dark

Instructions

1. Mix: To a medium mixing bowl add the cocoa powder, use a spoon to make a well in the cocoa powder. Add the melted, but not hot coconut oil, maple syrup, vanilla extract, and pinch of salt to the center of the well of the cocoa powder. You can either use a spatula, fork, or, an electric hand mixer to gradually add the dry ingredients into the wet and mix until well combined, and smooth. Use a rubber spatula to scrape down the sides, and the bottom of the bowl to make sure all of the cocoa powder is incorporated. The frosting should be nice and thick.
2. Taste: Taste the frosting and adjust as needed. You can add a little more maple syrup if you want it to be sweeter, but not too much otherwise it will become too thin. This frosting is forgiving to an extent. If it gets too thin on you then you can add more cocoa powder. (see notes on options for an even thinner frosting by adding milk).
3. Spread: Quickly spread this frosting onto cooled cookies, cakes, muffins, cupcakes, brownies, or sweet breads. Keep in mind that since the base of the frosting is made using coconut oil, the frosting consistency will vary slightly depending on the temperature of your kitchen or other surroundings. If it’s colder then it will stiffen up rather quickly, whereas if it’s warmer it will stay more spreadable a little longer.
4. Store: The frosting can remain at room temperature since the ingredients won’t spoil. However, depending on what you spread the frosting or, what the temperature of your surroundings are might determine weather you want to put the frosted dessert in the fridge or not. The frosting itself will last for at least 4 days, maybe up to 1 week.

Equipment

coconut oil

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hand mixer

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Notes

Recipe adapted from Clean and Delicious.

Consistency of this frosting/option to add milk: The consistency of this frosting is very dark chocolate, rich. It is thick, and a little goes a long way. Without the milk it is very similar to the consistency of a traditional ganache. If you want the frosting to be a little bit more runny, then add 1 to 2 teaspoons of room temp milk (can be any unflavored milk) to the frosting at a time until you reach your desired consistency. Keep in mind that the taste of the frosting is still very dark chocolate, and not on the sweeter side.

Maple syrup: In my original recipe I gave the option to use 1/4 cup to 1/2 cup honey or agave nectar instead of maple syrup. You can still use either of those ingredients, however I do recommend using pure maple syrup for the best consistency.

Keywords: easy, chocolate frosting, easy frosting, healthier frosting, gluten free, dairy free, one bowl, dessert, chocolate

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