If you’re looking for the perfect vegan chocolate frosting that’s ready to eat in just 10 minutes, then this is the recipe for you!
This chocolate frosting is perfect for the chocoholics in your life! It’s so thick and creamy and amazing, and always my go-to when chocolate frosting is called for.
Why this Recipe Works:
- Using minimal ingredients and a few easy steps, making vegan chocolate frosting has never been easier!
- This frosting is so creamy and decadent, it’s truly the definition of a treat.
- This recipe yields a good amount of frosting – It makes enough frosting for 24 cupcakes or a 2-layer round cake!
What does this frosting go well with?
- This frosting goes great with any sort of cake or cupcake! If you feel like getting extra creative, it would also go great on a cookie cake, like my Mega Deep Dish Cookie Cake.
Looking for other vegan frosting recipes? Then you have to try my:
- Vegan Maple Buttercream
- Sweet Vegan Vanilla Frosting
- 2-Ingredient Vegan Coconut Whipped Cream
- Fresh Lemon Whipped Cream
How to Make Creamy Vegan Chocolate Frosting:
- In a large mixing bowl, cream the shortening on high speed for 30 seconds or until it’s fluffy and smooth.
- Add 2 cups powdered sugar, the vanilla and 5 Tb. almond milk and mix on low for 20 seconds.
- Next, add the remaining powdered sugar, almond milk, cocoa powder, and salt and mix on low again for 20 seconds.
- Afterwards, switch to high speed and cream for about 1 minute or until the mixture is fluffy and resembles frosting.
Top Tips for Making Creamy Vegan Chocolate Frosting:
- Want to up your cake or cupcakes you’re frosting? Try topping with some vegan chocolate chips, vegan sprinkles, shaved coconut or even a bit of coarse sea salt!
- Have leftover frosting? This frosting can stay in the fridge for about 5 days.
Did you try this recipe? Please give it a star rating and let me know what you think in the comments below. Your feedback is very helpful! Thanks in advance.
Creamy Vegan Chocolate Frosting
If you're looking for the perfect vegan chocolate frosting that's ready to eat in just 10 minutes, then this is the recipe for you!
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Servings: 24 servings
Calories: 201kcal
Equipment
- Stand or hand mixer
Ingredients
- 1 1/3 c. vegetable shortening (204 g)
- 4 1/2 c. powdered sugar, divided (540 g)
- 10 Tbsp. original unsweetened almond milk, divided (150 ml)
- 2 tsp. vanilla extract
- 1/2 c. + 4 Tbsp. cocoa powder (60 g)
- 1/4 tsp. salt
Instructions
- In a large mixing bowl, cream the shortening on high speed for 30 seconds or until it's fluffy and smooth.
- Add 2 cups powdered sugar, the vanilla and 5 Tb. almond milk and mix on low for 20 seconds.
- Next, add the remaining powdered sugar, almond milk, cocoa powder, and salt and mix on low again for 20 seconds.
- Afterwards, switch to high speed and cream for about 1 minute or until the mixture is fluffy and resembles frosting.
Notes
- Want to up your cake or cupcakes you're frosting? Try topping with some vegan chocolate chips, vegan sprinkles, shaved coconut or even a bit of coarse sea salt!
- Have leftover frosting? This frosting can stay in the fridge for about 5 days.
- This recipe yields a good amount of frosting - It makes enough frosting for 24 cupcakes or a 2-layer round cake!
Nutrition
Calories: 201kcal | Carbohydrates: 25g | Fat: 10g
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according to your website you promote healthy nutrition, but a recipe with shortening is far from healthy. I understand it makes for a creamy frosting but has no health benefits at all & should be avoided. Healthy food can taste delicious without adding these artery clogging ingredients.