Vegan Chocolate Frosting Recipe {With Cocoa Powder}
Enjoy creamy chocolate frosting that is 100% vegan using this tried-and-tested vegan chocolate frosting recipe. This super rich and chocolatey frosting comes together quickly with cocoa powder and is ready for topping your favorite chocolate cake or even just a graham cracker in minutes.

What’s chocolate cake without chocolate frosting?
Yesterday I introduced you to our easy recipe for vegan chocolate cake and today I’m putting on the finishing touches by telling you, step-by-step, how to make the best vegan chocolate frosting.
This dairy-free frosting with easy-to-blend-in cocoa powder, vegan butter, and a hint of vanilla is perfectly chocolatey without being too sweet. A pinch of salt adds just the right balance.
Today’s recipe can be whipped up quickly (just make sure your vegan butter is at room temperature) and ready to frost a cake, cupcakes, cookies or even as a sweet dip for fresh strawberries or vanilla wafers.
We’re not exclusively vegan but it’s nice to have a few gems on reserve for vegan guests during holidays or other celebrations. We have 17 more vegan dessert recipes if you’d like to browse more options.

What Kind Of Vegan Butter Should I Use?
There are so many good vegan butters on the market now but the ones I use on a regular basis are Miyoko’s plant milk butter, Violife plant butter, or Trader Joe’s plant butter. These three behave the most like real butter, have a sweet cream flavor, and don’t have weird additives.
When you are buying the vegan butter, only buy the vegan butter sticks or blocks of butter. The tubs of whipped butter create too many air bubbles in the finished frosting.
I don’t recommend substituting coconut oil in this recipe. It can separate and become too oily when warm and becomes rock hard when cold.
What’s the Texture Like?

This vegan version is just as rich, soft, and creamy as traditional buttercream frosting. If you use the plant-based butters I mentioned above they act identical to dairy butter and you will see no difference.
Let’s get started!
Let Me Walk You Through This Process
The full printable recipe is below in the recipe card, but there are some key points I want to walk you through before you begin.
First, let’s talk ingredients. Here’s what you need:

To make this vegan we are using vegan butter (see above for my favorite brands) and plant-based milk. It has to be at room temperature before you begin.
I always use unsweetened almond milk for the non-dairy milk but soy milk, cashew milk, or oat milk would work. Otherwise, you need simple ingredients like powdered sugar, salt, vanilla extract.
For the chocolate we are using cocoa powder. Just like with our cocoa cookies we use cocoa because it has dark chocolate flavor without the hassle of dealing with melted chocolate and incorporating the extra liquid.
Beat The Butter
In a stand mixer fitted with the paddle attachment or using an electric hand mixer, start by creaming the butter. For best results, make sure the butter is at room temperature before beginning.
Sift In The Dry Ingredients
Scrape down the sides of the bowl then place a medium sieve over the bowl. Add the cocoa powder and powdered sugar to the sieve and sift about 1/2 cup of the cocoa mixture over the butter. Add a splash of the dairy-free milk a little bit at a time and beat on low speed until fully combined.


Continue sifting the cocoa mixture and adding a bit of milk and gently beating until all the cocoa, powdered sugar, and milk are used up.
Beat Until Light & Fluffy
Add the salt and vanilla and beat on medium speed until light and fluffy. Stop as soon as you have smooth, creamy frosting. Don’t overmix or you will create big air bubbles.


Frost Or Store
Use the vegan frosting right away or transfer to an airtight container and store at room temperature for up to 12 hours or in the refrigerator for up to a week. If using from the fridge, let come to room temperature or beat again in the mixer until soft and spreadable.

Variations
- For extra rich and creamy frosting substitute coconut cream or full-fat coconut milk for the plant based milk.
- Add 1/2 cup of creamy peanut butter when creaming the butter for chocolate-peanut butter frosting.
More Vegan Recipes
- Tomato, Basil & Olive Bruschetta
- Indian-Inspired Butternut Squash Bisque
- Vegan Eggplant Bolognese
- Lemon-Garlic Vegetable Stir-Fry
- Vegetable Biryani
Plus the 10 Best Vegan Tofu Recipes For Weeknight Dinners.

Vegan Chocolate Frosting Recipe
Ingredients
- 1/2 cup plant-based vegan butter, room temperature
- 2 1/2 cups powdered sugar
- 1/2 cup unsweetened cocoa powder
- 3 tablespoons plant-based milk, such as unsweetened almond milk or soy milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon kosher salt
Instructions
- Cream the 1/2 cup vegan butter in the bowl of a stand mixer fitted with the paddle attachment for 1-2 minutes or until it is light and fluffy. Scrape down the sides of the bowl with a silicone spatula.
- Pour the 2 1/2 cups powdered sugar and 1/2 cup cocoa powder in a medium sieve and sift in 1/2 cup batches (just estimate, it doesn't need to be exact) over the butter. Add a splash of the plant-based milk and beat on low until incorporated. Continue adding in batches and beating on low until all ingredients have been incorporated.
- Add the 1 1/2 teaspoons vanilla and 1/4 teaspoon salt and beat on medium until light and fluffy, about 3 minutes. Stop as soon as you have smooth, creamy, fluffy frosting. Don't overmix or you will create big air bubbles.
Notes
- Consistency: If the frosting is too thick, add a teaspoon of non-dairy milk at a time until you reach the desired consistency. If it’s too thin, add more powdered sugar, a tablespoon at a time.
- Sifting is key: The best way to prevent lumps in your frosting is to sift your powdered sugar before adding it to the frosting. This removes any clumps that formed during storage.
- Careful warming: If the lumps are really stubborn, you can try gently warming the frosting. Place the bowl over a pan of simmering water (make sure the bottom of the bowl doesn’t touch the water) and stir gently until the frosting becomes smooth. Be careful not to overheat it, as this can melt the vegan butter.
- Room temperature ingredients: Make sure your vegan butter is at room temperature. This will help it incorporate smoothly and prevent overmixing.