The Best Vegan Chocolate Frosting (Rich, Creamy, and Easy)
This vegan chocolate frosting is what frosting dreams are made of—silky, rich, and deeply chocolatey with zero dairy in sight. Whether you’re layering it onto a vegan cake, piping swirls on cupcakes, or just licking it off a spoon (hey, no judgment), this chocolate buttercream frosting delivers.
Made with just a handful of simple ingredients, this recipe comes together quickly and can be customized to your ideal sweetness and texture. It’s the exact vegan chocolate buttercream I used for my viral Sadie Sink cake—and trust me, even non-vegans were obsessed.
P.S. If your dream is to bake for celebrities, too, you’re not alone. That’s exactly how my journey started! I put together a guide sharing everything I did to go from baking in my home kitchen to working with stars. Click here to learn how I started baking for celebrities »
Why You’ll Love This Vegan Chocolate Frosting
- Super creamy and smooth – thanks to the perfect ratio of vegan butter and melted chocolate.
- Bold chocolate flavor – not too sweet, with deep richness from real chocolate.
- Pipeable and spreadable – holds up beautifully on cakes, cupcakes, and beyond.
- Dairy-free & egg-free – totally vegan without sacrificing taste or texture.
- Customizable – easily adjust the cocoa, sugar, or chocolate to match your preferences.
This frosting has that classic buttercream feel but without the heaviness or overly sweet aftertaste. And if you’re looking for something that spreads like a dream? You’re in the right place.
If you’re looking for a rich vegan vanilla frosting, check out our post, The Best Vegan Buttercream (Creamy Ermine Frosting Recipe).
Ingredients You’ll Need
- Vegan butter – Use stick-style vegan butter, not from a tub. I recommend Earth Balance or Country Crock Plant Butter.
- Powdered sugar – Sifted for a super smooth finish. (I never sift, but you should lol)
- Unsweetened cocoa powder – For bold chocolate flavor.
- Melted vegan chocolate – Adds richness and helps thicken the frosting. (I used 3 oz—about 6 tablespoons—of melted vegan chocolate chips.)
- Vanilla extract – Always. Vanilla enhances the chocolate flavor; never skip it.
- Non-dairy milk – Just a splash to adjust the texture (almond, oat, or soy all work).
Want to take it up a notch? Add ½ teaspoon of espresso powder to deepen the chocolate flavor even more. Don’t worry—you won’t taste the coffee at this amount, but it brings out the richness in the chocolate. Want a mocha twist? Add a full teaspoon or more for a bold coffee kick.
How to Make Vegan Chocolate Buttercream
- Start with cool vegan butter. It shouldn’t be rock-hard but not too soft either. Beat it until light and fluffy—about 2-3 minutes.
- Add in your cocoa powder, salt, and sifted powdered sugar. Mix slowly at first (so it doesn’t go everywhere), then whip until smooth.
- Pour in your melted chocolate. Make sure it’s cooled slightly but still fluid. This is what gives the frosting that silky finish.
- Add vanilla and a splash of milk. Beat everything together until creamy and fluffy. If needed, adjust the milk a teaspoon at a time.
Pro Tip: Don’t Skip the Melting Chocolate
You can make vegan chocolate frosting without melted chocolate, but it won’t be as rich or creamy. The combo of cocoa powder and real chocolate creates a double-chocolate dream that sets this recipe apart.
If you’re short on time, microwave vegan chocolate chips in 30-second intervals, stirring between each until smooth. Be careful to not burn the chocolate.
How Much Frosting Does This Make?
This recipe yields about 2 ½ to 3 cups of frosting, which is enough to frost:
- One 8-inch layer cake
- 12 generously frosted cupcakes
- Or 24 lightly frosted cupcakes
Can You Pipe with Vegan Chocolate Buttercream?
Absolutely! This frosting is perfectly pipeable as long as your butter isn’t too soft and your kitchen isn’t too warm. Chill the frosting for 10–15 minutes before piping if it starts getting soft. Use your favorite piping tips to create rosettes, swirls, or borders—this buttercream holds shape beautifully.
Need help getting perfect swirls or a super smooth cake? Check out my How to Frost a Cake Like a Pro post for tips, tricks, and tools I swear by.
Can I Make This Vegan Frosting Vanilla Instead of Chocolate?
Absolutely! If you’re craving a classic vanilla version of this vegan frosting, just skip the melted chocolate and cocoa powder. You can add a teaspoon or two of pure vanilla extract (or even vanilla bean paste for a richer flavor) to bring in that sweet, creamy vanilla taste.
Prefer something even silkier and less sweet? Try my Vegan Ermine Frosting — it’s the same style used on my viral Sadie Sink cake and perfect for those who want a lighter, whipped vanilla buttercream.
Why Is My Vegan Frosting Grainy?
A few common causes:
- Powdered sugar wasn’t sifted.
- Butter was too cold or too soft.
- Overmixing can sometimes cause it to separate.
- The chocolate seized or wasn’t fully melted before adding.
To fix: Let the frosting rest for a few minutes, then beat again with a splash of warm milk to bring it back together.
Recipe Troubleshooting FAQs
Why is my vegan chocolate frosting runny?
Usually, the butter was too warm or too much milk was added. Chill it for 15–20 minutes and rewhip. If it’s still too soft, add more powdered sugar.
Can I make vegan frosting ahead of time?
Yes! Store in an airtight container in the fridge for up to 5 days. Let it come to room temperature and rewhip before using.
What vegan chocolate should I use?
Any high-quality vegan chocolate chips or bar. I love Enjoy Life and Hu Kitchen.
Pair This Frosting With Our Favorite Vegan Cakes
This rich and creamy vegan chocolate buttercream is a match made in dessert heaven with these cakes:
Vegan Chocolate Cake – Ultra moist, fluffy, and packed with deep cocoa flavor. This one-bowl recipe is dairy-free, egg-free, and foolproof—perfect for birthdays, celebrations, or whenever you’re craving serious chocolate.
Vegan Vanilla Cake – Light, fluffy, and full of vanilla bean flavor, this cake is anything but boring. It’s the perfect blank canvas to let this chocolate frosting shine—and it just so happens to be the same recipe I used for my viral Sadie Sink cake!
Get to Vegan Baking!
Whether you’re vegan or just trying something new, this vegan chocolate buttercream will surprise you with how luscious and satisfying it is. It’s smooth, stable, and has that real-deal chocolate flavor everyone craves.
Seriously, if you only try one vegan frosting recipe, let it be this one.
Ingredients
- 1 cup vegan butter softened
- ¾ cup unsweetened cocoa powder sifited to remove lumps
- 3½ cups powdered sugar
- 1½ tsp vanilla extract
- 2-4 tbsp plant-based milk soy, oat, or almond
- 1/2 tsp salt
- 6 tbsp vegan dark chocolate melted and cooled
Instructions
- Beat the softened vegan butter until creamy and smooth.
- Add the sifted cocoa powder and salt. Beat until fully combined.
- Add powdered sugar in batches, beating well after each addition.
- Mix in vanilla, melted chocolate (make sure its not hot) and 2 tablespoons milk. Beat on high for 2–3 minutes until light and fluffy.
- Adjust consistency : add more sugar to stiffen, or more milk to thin.
Notes
- Adjust consistency if needed: If your frosting is too thick, add a splash of non-dairy milk. If too soft, chill it briefly or add 1–2 more tablespoons of powdered sugar.
- Storage tips: Store leftovers in an airtight container in the fridge for up to 1 week or freeze for up to 2 months. Bring to room temperature and rewhip before using.
- Makes about 3 cups: This recipe yields roughly 3 cups of vegan chocolate buttercream—perfect for frosting 12–16 cupcakes or filling and frosting a 6-inch layer cake. Double the batch for larger cakes.
