Easy Dairy-Free Chocolate Buttercream Frosting

This dairy-free chocolate buttercream recipe is the perfect frosting for your dairy-free treats.

It is vegan, fluffy, and delicious and made with simple ingredients like non-dairy milk and dairy-free margarine or vegetable shortening.

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Ingredient Notes

Butter: Use non-dairy butter or vegetable margarine. Bring it to room temperature so it is fairly soft and easy to blend. Coconut oil is not a good option for this frosting because the oil will not solidify, and the frosting will be too soft.

Sugar: Powdered sugar, sometimes called icing sugar, is used in this recipe.

Cocoa Powder: Dutch-processed cocoa powder works best in this recipe and will give you a deep chocolate flavour, but you can use any pure unsweetened cocoa powder you have on hand.

Vanilla: Pure vanilla extract will give you the best vanilla flavour, but it can be pricey. You can use whatever you have in your pantry.

Milk: Use the plant-based milk of your choice. Almond milk works well in this recipe, but you can use coconut milk, oat milk, or soy milk.

How to Make This Decadent Vegan Chocolate Frosting

Ingredients:

1/2 cup of dairy-free margarine or vegetable shortening, at room temperature

2 cups of powdered sugar (icing sugar)

1/4 cup + 2 tablespoons of pure cocoa powder (Dutch-processed cocoa powder is best)

1 teaspoon of vanilla extract

2-3 tablespoons of dairy-free milk (almond milk, soy milk, coconut milk, or your favourite dairy-free milk)

Instructions:

In a large bowl, beat the room-temperature butter or vegetable shortening with an electric mixer or the paddle attachment of a stand mixer on medium speed until smooth and creamy.

Scrape down the sides of the bowl when necessary.

Add the vanilla and beat for 30 seconds.

Add the powdered sugar and cocoa powder and beat at low speed until thoroughly combined about 2 minutes.

Gradually add the dairy-free milk, one tablespoon at a time, until the right consistency is reached.

If the frosting is too thick, add more milk. If it is too thin, add more powdered sugar.

Beat the frosting on high speed for an additional 2-3 minutes until it has reached a spreadable consistency.

You can use this dairy-free chocolate frosting to top a vegan chocolate cake, vegan chocolate cupcakes, or cookies. 

This chocolate frosting recipe will frost 12 cupcakes or one double-layer cake. The recipe can be doubled or even tripled if you are baking for a crowd.

Store any leftovers in an airtight container in the refrigerator for up to a week.

The frosting can also be frozen in a container or freezer bag for up to 6 months. Allow it to thaw at room temperature and then beat it with an electric mixer on medium to fluff it up and make it workable again.

Note: To make vanilla dairy-free buttercream, omit the cocoa and add an extra ½ cup of powdered sugar.