Vegan Chocolate Frosting

This rich, creamy, and delightfully fluffy vegan chocolate frosting is a dream come true for any dessert lover—vegan or not. Made in just 15 minutes with a handful of pantry-friendly ingredients, it’s smooth, easy to pipe, and perfectly balanced in flavor. Whether you’re topping cupcakes, cakes, or cookies, this frosting is the ultimate finishing touch.

Why You’ll Love This Recipe

• Dairy-free and vegan: 100% plant-based without sacrificing flavor or texture.

• Fluffy and smooth: Whips up beautifully for spreading or piping.

• Not overly sweet: The perfect balance of sweetness and chocolate richness.

• Quick to make: Ready in just 15 minutes with no cooking required.

• Customizable: Easily tweak flavor, texture, or richness to your liking.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

½ cup cocoa powder
2 cups powdered sugar
¼ cup vegan butter, chilled
¼ cup vegan shortening
1 teaspoon vanilla extract
1 teaspoon peppermint extract
2½ tablespoons unsweetened plain soymilk

Directions

1. Sift and mix:
   In a large mixing bowl, sift together the cocoa powder and powdered sugar.

2. Add wet ingredients:
   Add the chilled vegan butter, vegan shortening, vanilla extract, peppermint extract, and soy milk to the bowl.

3. Whip it up:
   Using a hand mixer, whip the mixture for 3 to 4 minutes, or until light, fluffy, and smooth with no lumps remaining.

4. Chill before piping (optional):
   For best results when piping, transfer the frosting to a piping bag and chill in the refrigerator for 15–20 minutes.

Servings and timing

Servings: Frosts 12 cupcakes
Prep time: 15 minutes
Cook time: 0 minutes
Total time: 15 minutes

Variations

• No peppermint: Leave out the peppermint extract for a classic chocolate-vanilla flavor.

• Extra rich: Use dark cocoa powder for a deeper chocolate taste.

• Thicker texture: Add extra powdered sugar or a bit more shortening if needed.

• Lighter texture: Use slightly more soy milk to soften the consistency.

• Flavored twist: Swap peppermint extract with almond, orange, or coffee extract for different frosting flavors.

Storage/Reheating

Storage: Store frosting in an airtight container in the refrigerator for up to 1 week.

Before using: Allow chilled frosting to come to room temperature for 15–30 minutes. Re-whip if needed for fluffiness.

Freezing: Freeze in an airtight container for up to 2 months. Thaw overnight in the refrigerator, then bring to room temperature and re-whip before using.

FAQs

Can I use a stand mixer instead of a hand mixer?

Yes, a stand mixer with the paddle attachment works just as well to whip the frosting until fluffy.

Can I skip the shortening?

You can replace the shortening with more vegan butter, but the texture may be slightly softer and less stable for piping.

Is this frosting stable at room temperature?

Yes, it holds its shape well for several hours at room temperature, though it’s best chilled if not using immediately.

Can I make this frosting without soy milk?

Yes, you can substitute with other plant-based milks like almond, oat, or coconut milk.

What kind of cocoa powder should I use?

Unsweetened natural or Dutch-process cocoa powder both work. Use dark cocoa for a richer flavor.

How do I fix runny frosting?

Chill it briefly, then re-whip. You can also add a bit more powdered sugar or shortening to firm it up.

Can I color this frosting?

Since it’s chocolate-based, coloring will be limited, but you can add edible shimmer or sprinkles for decoration.

Will this recipe frost a full cake?

Yes, it will generously frost a single-layer cake or cover the top of a double-layer cake. Double the recipe for full coverage.

How sweet is this frosting?

It’s moderately sweet, not overly sugary, thanks to the balance between powdered sugar and cocoa.

Can I make it ahead of time?

Absolutely. Make it up to 3 days ahead and refrigerate. Let it soften before spreading or piping.

Conclusion

This vegan chocolate frosting is everything you want in a frosting—smooth, fluffy, chocolatey, and versatile enough for cakes, cupcakes, cookies, and more. It’s an easy, foolproof recipe that proves you don’t need dairy to make something decadent and delicious. Whether you’re vegan or just looking for a new go-to chocolate frosting, this one delivers every time.