Description
This rich and creamy Vegan Chocolate Frosting is perfect for topping cakes and cupcakes. Made with vegan butter, powdered sugar, Dutch-processed cocoa, and a smooth chocolate ganache made from non-dairy milk and dark vegan chocolate, this frosting is light, fluffy, and full of decadent chocolate flavor. It’s easy to whip up and suitable for vegan baking.
Ingredients
Scale
Frosting Base
- 250 g vegan stick butter (room temperature)
- 300 g powdered sugar (organic recommended if US-based)
- 70 g Dutch-processed cocoa powder (or unsweetened dark cocoa powder)
Chocolate Ganache
- 120 ml non-dairy milk (soy, oat, almond, or coconut)
- 100 g vegan dark chocolate
- 1 teaspoon vanilla extract
- ยผ teaspoon sea salt
Instructions
- Prepare Chocolate Ganache: Finely chop the vegan dark chocolate and set aside. In a saucepan, gently heat the non-dairy milk over medium heat until it just begins to simmer, ensuring it does not boil.
- Combine Ganache Ingredients: Remove the saucepan from heat and add the chopped chocolate, vanilla extract, and sea salt. Stir continuously with a rubber spatula until the mixture is smooth and uniform. Set aside to cool for 15-20 minutes until it reaches room temperature.
- Whip Vegan Butter: Place the vegan butter into a large mixing bowl or stand mixer bowl. Using an electric mixer, whisk the butter on medium-high speed for about 5 minutes until it becomes light and fluffy.
- Add Cocoa and Sugar: Sift the cocoa powder into the whipped butter and whisk again for 1-2 minutes until well combined. Then sift in the powdered sugar, continuing to whisk for another 2 minutes until fully incorporated and smooth.
- Incorporate Ganache into Buttercream: Gradually add the cooled chocolate ganache to the butter mixture in 3 to 4 increments, whisking well after each addition. Once all the ganache is combined, whisk the frosting for an additional 2-3 minutes until it is light, fluffy, and creamy.
- Storage: Use the frosting immediately to decorate your vegan cake or cupcakes. Alternatively, store it in an airtight container in the refrigerator where it will harden. Before using chilled frosting, let it come to room temperature to soften back to a spreadable consistency.
Notes
- Ensure the vegan butter is softened to room temperature for easier whipping and better texture.
- For the best flavor and texture, use Dutch-processed cocoa powder.
- Choose a vegan dark chocolate with at least 70% cocoa for a rich ganache.
- If the frosting becomes too stiff after refrigeration, allow it to warm before re-whipping to restore fluffiness.
- Non-dairy milk options like soy, oat, almond, or coconut all work well and can subtly influence flavor.
