Best 11 Vegan Chocolate Frosting Recipes

VEGAN CHOCOLATE-GANACHE FROSTING

Steps:

• Place semisweet chocolate in a heatproof bowl.
• Bring coconut milk just to a boil; pour over chocolate.
• Let stand 2 minutes, then stir until smooth and glossy. Let cool, stirring occasionally,until thick, about 2 hours. Store in an airtight container at room temperature up to 2 days.

VEGAN CHOCOLATE CUPCAKES WITH CHOCOLATE FROSTING RECIPE BY TASTY

Steps:

• Preheat the oven to 350°F (180°C).
• Grease a 12-cup muffin tin or line with paper liners.
• In a large bowl, cream together the sugar and coconut oil with an electric hand mixer until smooth.
• Sift in the cocoa powder, then add the flour, baking soda, baking powder, salt, vanilla, and almond milk, and stir with a rubber spatula until well combined. Fold in the chocolate chips.
• Use an ice cream scoop to fill each muffin cup about ¾ of the way.
• Bake for 20- 25 minutes, until a toothpick inserted in the center of a cupcake comes out clean
• Make the frosting: In a large bowl, cream the vegan butter with an electric hand mixer until smooth.
• Sift in half the powdered sugar and continue to beat. Sift in the rest of the powdered sugar and beat again.
• Sift in the cocoa powder and vanilla and beat until smooth.
• Use a butter knife to spread the frosting onto the cupcakes, creating a flat top with smooth sides.
• Place the sprinkles in a shallow dish. Roll the edges of the cupcakes in the sprinkles.
• Enjoy!

CHOCOLATE PEANUT BUTTER FROSTING (VEGAN)

Steps:

• Melt the chocolate in a double boiler and then let cool a bit but not so it starts to harden again.
• Add the other ingredients and blend until well mixed.

VEGAN CHOCOLATE CUPCAKES WITH VEGAN VANILLA FROSTING!

Steps:

• Preheat oven to 350°F.
• In a bowl whisk together soy milk and vinegar, set aside to allow curdling.
• Add sugar, oil and vanilla extract to the soy milk mixture and beat until it's foamy.
• In a seperate bowl sift together flour, cocoa powder, baking soda an dpowder, and salt.
• Add in two batches to thewet ingredients, beating until no large lumps remain.
• Pour into lined cupcakes filling about 3/4 full.
• For the frosting: mix margarine, soy milk, and vanilla.
• Blend in sugar until creamy enough to your preference.

VEGAN CHOCOLATE GANACHE FROSTING

Steps:

• Combine the chocolate, agave nectar, and creamer in a saucepan. Heat over medium heat until the chocolate melts, stirring constantly. Remove from the heat and stir in the butter substitute and vanilla extract. To spread easily, the ganache should be slightly warm, and the consistency of hot fudge.

Z'S YUMMY VEGAN CHOCOLATE FROSTING

Steps:

• Combine cocoa powder, coconut milk powder, and salt in a bowl. Stir well with a whisk.
• Combine coconut milk and water in a microwave-safe bowl and heat in a microwave until steaming, 1 to 3 minutes. Add to cocoa powder mixture and stir until all dry ingredients are incorporated.
• Beat vegan butter in a large bowl until fluffy. Add vanilla extract and mix well. Add 1/3 the cocoa mixture at a time, whipping on medium speed after each addition.
• Add powdered sugar to the vegan butter mixture, 1/2 cup at a time, whipping on medium speed. Beat frosting until fluffy and spreadable.

DECADENT CHOCOLATE FROSTING OR MOUSSE (VEGAN)

Steps:

• Line a sieve with paper towels and place the tofu inside. Pull the paper towels up to cover the tofu and place a can or other heavy object on top. Drain for 15 minutes.
• Blend the tofu in a food processor until smooth.
• Melt the chocolate chips in a microwave or double boiler.
• Add the chocolate, vanilla, and salt to the tofu in the food processor. Process until creamy, scraping the sides once or twice.
• Transfer to an airtight container and refrigerate for an hour or until set.

VEGAN DARK CHOCOLATE CUPCAKES WITH FROSTING

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Line muffin tin(s) with paper liners.
• In medium bowl, pour boiling water over cocoa, and whisk until smooth. Let mixture cool. Sift together flour, baking soda, baking powder and salt; set aside.
• In a large bowl, cream margarine and sugar together until light and fluffy. Beat in the applesauce, then stir in vanilla. Add the flour mixture alternately with the cocoa mixture. Pour mixture into prepared muffin cups, filling each 2/3 full. (If making a cake instead of cupcakes, use 3- 9 inch pans, coated with non-stick spray.).
• Bake in preheated oven for 20 to 25 minutes (or 25-30 mins for a cake). Allow to cool.
• Beat the shortening and margarine together until well combined and fluffy. Add the sugar and beat for about 3 more minutes. Add the vanilla and soy milk, and beat for another 5 to 7 minutes until fluffy. Adjust with more soy milk or confectioners' sugar if necessary. Frost cupcakes once they are completely cooled.

VERSATILE VEGAN CHOCOLATE FROSTING (DAIRY FREE, EGG FREE)

Steps:

• Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
• Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
• Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
• Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!

VEGAN CHOCOLATE FROSTING

Steps:

• In a small saucepan over very low heat, melt chocodrops and grapeseed oil.
• Stir in agave, vanilla and salt.
• Place frosting in freezer for 15 minutes to cool.
• Remove from freezer and whip frosting with a hand blender until it is thick and fluffy.
• Frost over cake, cupcakes or between cookies.

VEGAN CHOCOLATE BUTTERCREAM FROSTING

Steps:

• Cream margarine. Add cocoa and powdered sugar alternately with rice milk. Beat to spreading consistency (additional rice milk may be needed). Blend in vanilla. Makes about 2 cups of frosting or enough for 1 double layer cake.