This vegan chocolate buttercream is rich, silky smooth, and perfectly chocolatey—without any dairy. It’s made with vegan butter, cocoa powder, and melted chocolate for depth of flavor, and it's sturdy enough for piping or layering cakes. Makes about 3 cups of frosting.
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.
Nutrition
Nutrition Facts
Vegan Chocolate Buttercream
Amount per Serving
Calories
153
% Daily Value*
Fat
8
g
12
%
Saturated Fat
3
g
19
%
Trans Fat
0.04
g
Polyunsaturated Fat
2
g
Monounsaturated Fat
3
g
Cholesterol
0.1
mg
0
%
Sodium
112
mg
5
%
Potassium
73
mg
2
%
Carbohydrates
21
g
7
%
Fiber
1
g
4
%
Sugar
18
g
20
%
Protein
1
g
2
%
Vitamin A
366
IU
7
%
Vitamin C
0.1
mg
0
%
Calcium
8
mg
1
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.
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