Paleo Vegan Chocolate Fudge Frosting (dairy-free, gluten-free)

This vegan chocolate fudge frosting only uses four ingredients and is also paleo! It takes 5 minutes to make, holds up perfectly at room temperature, and can be piped.

First up, for the non-paleo eating readers – this frosting recipe doesn’t use any unusual ingredients and tastes exactly like regular chocolate fudge frosting. Don’t run away just because it’s paleo and vegan! ;)

All you need is chocolate chips, coconut oil or butter, milk and vanilla extract. Melt it together and that’s it! There’s no creaming or beating or any fuss.

This dairy-free chocolate frosting recipe yields enough for a thin layer (using 1 tablespoon) for 16 cupcakes or if you want to be a little more generous with the frosting, it’s enough for 12 cupcakes. The cupcakes pictured are these amazing paleo chocolate cupcakes! I highly recommend them. :)

This vegan chocolate fudge frosting only uses four ingredients and is also paleo! It takes 5 minutes to make, holds up perfectly at room temperature, and can be piped. Please click through to the recipe to see all the dietary-friendly options.

Now for my paleo readers, I know this isn’t exactly the healthiest paleo chocolate frosting recipe out there but to be honest, I was tired of frosting that doesn’t taste exactly like traditional frosting and that melts or at least gets melty at room temperature.

So many of my paleo recipes have to be refrigerated which isn’t all that big of a deal, but it’s super annoying when you want to serve them at a party.

This paleo chocolate fudge pie is another great chocolaty paleo dessert that tastes just like a regular pie and doesn’t melt at room temp!

The frosting gets firmer in the refrigerator (as fudge does) so I actually prefer serving this at room temperature. It’s not bad straight from the fridge, but I like the slightly softer texture.

4-ingredient Paleo Vegan Chocolate Fudge Frosting. Only takes 5 minutes to make! Hold ups perfectly at room temp and can be piped. Please click through to the recipe to see all the dietary-friendly options.

Another plus is that this vegan fudge frosting doesn’t taste a bit like coconut (as long as you use refined coconut oil)! Mr. T’s response to one of my paleo chocolate recipes the other day was – “Does everything have to taste like coconut now?” So this one is for you coconut dislikers or just anyone who needs a little break from coconut milk based treats.

In the below picture, the frosting looks a bit oily or melted but I assure you it was just the lighting. It holds its shape beautifully and can even be piped!

One more thing! For the paleo readers, I’m thinking there’s a .02% chance that you won’t find this frosting sweet enough. But for the people who are used to super sweet, powdered sugar filled buttercream recipes, you can whisk in 1/3 cup powdered sugar after everything is all melted. I really, really think it’s sweet enough without so be sure to sample it before doing that!

5-minute and 4-ingredient Paleo Chocolate Fudge Frosting. Can be piped and holds up perfectly at room temp! Please click through to the recipe to see all the dietary-friendly options.

If you’re paleo and have a crazy sweet tooth, melt the coconut oil on low, mix in 2-3 tablespoons of coconut sugar, turn off the heat and let it sit for a few minutes until the sugar has dissolved. Then add the rest of the ingredients.

Want more paleo vegan chocolate desserts? Try my vegan paleo fudge recipe, these vegan paleo double chocolate cookies or my paleo vegan chocolate ice cream!

And if you’re not paleo, why not try my frosting recipe on this best ever vegan chocolate cake from The View From Great Island? These vegan chocolate banana cupcakes from It’s Yummi also sound wonderful!

Paleo Vegan Chocolate Fudge Frosting (gluten-free, dairy-free)

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Rated 4.9 by 12 readers
Paleo Vegan Chocolate Fudge Frosting (dairy-free, gluten-free)
  • Prep Time:
  • Cook Time:
  • Ready in:
  • Yield: 1 cup of frosting (enough for a thin layer on 16 cupcakes)

Ingredients

  • 1 cup (170 grams) semi-sweet chocolate chips or chopped chocolate (use paleo / dairy-free / vegan chocolate chips, if necessary)
  • 1/4 cup (60 milliliters) milk of choice (but not canned coconut milk - I used almond milk for the paleo / vegan / dairy-free version)
  • 1/4 cup (56 grams) coconut oil1 or unsalted butter for a dairy-containing version
  • 1 teaspoon vanilla extract
  • pinch of salt
  • for a non-paleo version for the people who are used to traditional sweets: 1/3 cup powdered sugar (see the section after the third picture for notes on this)

Directions

  1. In a small saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth. If you want to add powdered sugar, gradually stir it in now.
  2. Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 10-20 minutes, stirring after every 5 minutes, or until firm enough to spread on the cupcakes. I only need about 15 minutes but other people have needed more time (like an hour). If you forget about it and leave it in the refrigerator too long, it'll be too firm to spread, so be sure to keep checking on it. Very lightly reheat it on low heat, stirring constantly, until it's soft enough.
  3. Spread 1 tablespoon of frosting on top of each cupcake for a thin layer and 1 1/2 - 2 tablespoons for a more generous portion. Can also be piped. If doing that, you'll likely need quite a bit more frosting than 1 tablespoon per cupcake. I wouldn't recommend piping a huge mound of frosting, though, as this frosting is very rich! If you have any leftover frosting, cover and store in the refrigerator. Gently reheat on low heat.
  4. I keep the frosted cupcakes at room temperature for a day and then refrigerate, just to be safe.

Notes

  1. I prefer refined coconut oil, which doesn't have any coconut taste. If you use unrefined coconut oil, there will likely be some coconut flavor in the frosting.

Recipe by  | www.texanerin.com

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119 comments on “Paleo Vegan Chocolate Fudge Frosting (dairy-free, gluten-free)” — Add one!

  • Sarah
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    August 14, 2017 @ 11:06 pm

    This is Heavenly on a yellow butter cake I just made. I actually started searching for coconut oil frosting recipes because I had run out of butter and I figured that would be the next best option. I used milk chocolate chips and I didn’t add any sugar, and I thought it was the perfect sweetness. I also love the fudgy texture it takes on after the cake has been sitting in the fridge. Definitely a keeper!

    Reply
  • May says
    July 28, 2017 @ 2:17 pm

    Hi
    Can I use milk chocolate for this recipe.

    Reply
    • Erin replies to May
      July 28, 2017 @ 8:55 pm

      It’d probably be too sweet but it should still work, though I haven’t tried it!

      Reply
      • May replies to Erin
        July 29, 2017 @ 8:38 am

        It worked perfectly and it taste so good thank you for the recipe.

        Reply
        • Erin replies to May
          July 31, 2017 @ 10:45 am

          Awesome! Good to know. :) Thanks for the feedback!

  • Chan
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    May 9, 2017 @ 11:33 am

    We loved this frosting! Thanks!

    Reply
    • Erin replies to Chan
      May 9, 2017 @ 10:10 pm

      Awesome! So happy to hear that. :) Thanks for your comment!

      Reply
  • Noel
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    May 5, 2017 @ 6:40 am

    This was fantastic and exceeded my expectations. My little one loved this on their birthday cake :)

    Reply
    • Erin replies to Noel
      May 6, 2017 @ 9:02 pm

      Aww, yay! So happy that your kid liked the frosting. I hope they had a great birthday! Thanks for your comment.

      Reply
  • Sandra H says
    May 2, 2017 @ 7:23 pm

    If I’m making this for school with concerns of food allergies (nuts, dairy, gluten), what can I substitute for the coconut milk/oil and almond milk used in your recipe? Thank you!

    Reply
    • Erin replies to Sandra H
      May 2, 2017 @ 7:27 pm

      You can use any kind of milk (I say not to use coconut milk) but there’s nothing to use other than coconut oil or butter for the fat. Sorry about that! Are you sure that coconut’s not allowed? It’s not a nut (though I can imagine there are kids allergic to it, so it’s on the list).

      Reply
      • Sandra H replies to Erin
        May 2, 2017 @ 7:42 pm

        I did a little reading on coconut, and it is safe for people with tree nut allergies (see http://blog.onespotallergy.com/2011/03/is-coconut-safe-for-people-with-tree-nut-allergies/ ). Great news!
        And just to be sure, can I use coconut milk for the milk of choice (where you used almond milk) so that it’s nut-free? Again thank you for sharing this. Can’t wait to try!

        Reply
        • Erin replies to Sandra H
          May 2, 2017 @ 7:45 pm

          I’m happy coconut products will work for you! I specifically say not to use coconut milk because it’s much too thick. You can use soy milk, oat milk, rice milk and whatever else they’re making these days – just not canned coconut milk. :) I know they make some kind of “coconut drink” that comes in a carton but I’ve never used it. But that could work. I hope the kids will like the frosting!

        • Jude Barnes replies to Sandra H
          July 5, 2017 @ 9:43 am

          I made this with oat milk. It turned out great! Had it on brownies.

        • Erin replies to Jude Barnes
          July 8, 2017 @ 5:36 pm

          Thanks for the tip! So happy you liked it. :)

    • Laura replies to Sandra H
      May 10, 2017 @ 7:44 pm

      You could dilute canned coconut milk with water, about 1/3 coconut milk and 2/3 water, or used lite canned coconut milk.

      Reply
      • Erin replies to Laura
        May 11, 2017 @ 7:58 pm

        What a great idea! Thanks for the tip. :)

        Reply
  • Caroline says
    April 23, 2017 @ 10:51 pm

    I’m making this tonight for my son! Super excited. I will be back with results :)

    Reply
    • Erin replies to Caroline
      April 23, 2017 @ 11:08 pm

      I’m excited for you! :D I hope you’ll both like it!

      Reply
  • Rhee
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    April 23, 2017 @ 12:43 am

    Excellent! I agree with another reader, whipping with a hand blender almost eliminated the need for the fridge. Thank you so much for allowing me to have a great Paleo icing!

    Reply
    • Erin replies to Rhee
      April 23, 2017 @ 11:07 pm

      You’re welcome! I’m happy you enjoyed it. :) I’ll have to try that whipping thing! Thanks for your comment.

      Reply
  • Jennifer Nelson says
    April 9, 2017 @ 3:27 pm

    Perfect! This was exactly what I was looking for: fudgy frosting without the mess of cocoa powder, and quick! This was also the first time I ever cooked or baked with coconut oil! (I had to buy a new CLEAN jar of it, as my previous experiences with coconut oil keep the jar in the bathroom for skin and hair use, lol!) Anyway, I will stick around here, as my 14-year old daughter is a strict vegan (and I’m her way too lenient mom, making lots of sacrifices to satisfy so many eating styles in one family!) but it has made me more in tune to eating healthier, too.
    Thanks for sharing this!

    Reply
    • Erin replies to Jennifer Nelson
      April 11, 2017 @ 9:24 am

      Haha. Good call on buying a new jar of coconut oil that hadn’t been stored in the bathroom. :D That’s so nice of you to make your daughter vegan treats! I’m not at all vegan so when I do post a vegan recipe, you can be sure it’s just as tasty as a “regular” recipe. ;) Thanks a bunch for your comment!

      Reply
  • Tiff T says
    March 5, 2017 @ 9:11 pm

    Wow! I’ve been looking for a frosting recipe without powdered sugar, electric mixers, double boilers, etc. This one is perfect! I halved the recipe to test it and dumped it in the microwave (I was lazy!) for 30 seconds. I used unrefined coconut oil, for the coconut flavor, and it tastes amazing!! Not too sweet like the canned ones. I’m waiting for it to cool right now, but I bet it’ll turn out great! This is going to be my go -to frosting recipe for many years :)

    Reply
    • Tiff T replies to Tiff T
      March 5, 2017 @ 10:26 pm

      Also, I’m suprised no one has asked this yet, can you make this with white scholars and add food coloring?

      Reply
      • Erin replies to Tiff T
        March 6, 2017 @ 7:47 pm

        What are white scholars? White chocolate chips? If that’s what you mean, I’m not so hopeful it’d work. But if you try it out, anyway, I’d love to hear how it goes!

        Reply
    • Erin replies to Tiff T
      March 6, 2017 @ 7:46 pm

      I’m so happy you liked it! I’m thrilled that it’s your new go-to recipe. :D And that’s a good idea to try this with unrefined coconut oil for the taste. I guess I need to make a coconut cake to put that on. ;) Thanks so much for your comment!

      Reply
  • Sanette Krul says
    March 4, 2017 @ 5:25 pm

    Do you think I could cover over this with fondant?

    Reply
    • Erin replies to Sanette Krul
      March 5, 2017 @ 8:25 pm

      It gets quite firm once set but I have zero experience with fondant so I have no idea. I’m sorry! I’d love to hear how it goes if you try it out.

      Reply
      • Sanette Krul replies to Erin
        March 6, 2017 @ 5:59 am

        Hi, I tried it this weekend! I baked a no sugar chocolate cake and used this icing and then covered it with fondant. It worked great!!!!😄 Now just to have people realize that the fondant is just for decorations purposes!😄

        Reply
        • Erin replies to Sanette Krul
          March 6, 2017 @ 7:44 pm

          Haha. Yeah. I think fondant is pretty gross. Thank goodness you put this frosting underneath! ;) Thanks for letting me know how it worked out!

  • Christine says
    February 5, 2017 @ 1:10 am

    This sounds too good to be true!

    I am making this for a party and planning on using homemade almond milk. Should that work or is there a brand of almond milk that people have been successful with?

    Reply
    • Erin replies to Christine
      February 5, 2017 @ 11:41 am

      I promise it’s not. ;) And I haven’t tried homemade almond milk in this recipe but I’m not aware of any issues concerning using homemade almond milk as sub for store-bought. I hope you’ll enjoy the frosting! I’d love to hear how it comes out. :)

      Reply
  • Dee
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    January 13, 2017 @ 5:13 pm

    I made this for my daughter’s dairy-free birthday cupcakes. At first, I was worried because it wouldn’t firm up. Then I refrigerated it for hours and it was really firm (read: rock hard)! So I left it out to warm up a bit and then, the magic step, out of complete desperation, I WHIPPED it with the hand mixer and it came out SPECTACULAR!!!! Piped beautifully, kept its shape and tasted amazing! Maybe consider adding that step to the instructions?

    Reply
    • Erin replies to Dee
      January 14, 2017 @ 6:25 pm

      Hi there! I’m happy that it worked out well in the end. :) I changed the instructions just now to reiterate that you really need to stir every 5 minutes or so to prevent it from becoming too hard while chilling and also added that you may need longer for it to firm up. But I wonder if you changed something in the recipe – it definitely shouldn’t be rock hard, no matter how long you refrigerate it! Did you make any subs or any changes? Thanks a bunch for your feedback!

      Reply
  • Lisa Kelso says
    January 11, 2017 @ 5:01 am

    Hi again. I left a comment earlier saying that the frosting didn’t firm up. Well…turns out I didn’t wait long enough! It felt cool when I touched it originally and said it was too liquid-y. But I waited another 40 minutes and it firmed up nicely. So you can ignore my previous comments. So sorry for the false alarm!

    Reply
    • Erin replies to Lisa Kelso
      January 11, 2017 @ 11:17 am

      The comment came in during the middle of the night for me so I hadn’t yet approved it and will just let it be since it turns out that the frosting did work for you. :) I’m happy it set up and thanks for coming back to let me know that it worked! Happy birthday to your daughter.

      Reply
      • Lisa Kelso replies to Erin
        January 11, 2017 @ 5:00 pm

        Just a follow up – everyone loved the cake and commented on how delicious and chocolate-y the frosting was. I’ll definitely be making it again. Thank you for a yummy recipe.

        Reply
        • Erin replies to Lisa Kelso
          January 11, 2017 @ 6:18 pm

          That’s wonderful! I’m so happy that it turned out well. :) Thanks again for your feedback!

  • Julie
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    December 25, 2016 @ 9:03 pm

    Easy and delicious! Thank you for the recipe. My only advice – follow the directions exactly! I tried to cool it quickly in an ice bath and it seized up. After a gentle re-warm, followed the instructions here and it turned out great!

    Reply
    • Erin replies to Julie
      December 26, 2016 @ 10:27 pm

      Yikes! I’m happy you were able to fix that issue. And I agree – it’s always good to follow the directions exactly. ;) Thanks a bunch for your comment!

      Reply
  • Cara
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    December 23, 2016 @ 2:43 am

    My grandma is gluten and dairy free and for christmas i made a chocolate gluten free cake. This is an amazing add to it i am so glad it is on the internet!!

    Reply
    • Erin replies to Cara
      December 23, 2016 @ 11:27 am

      I’m happy that you enjoyed it! I hope your grandma liked it, too. :) Thanks a bunch for your comment!

      Reply
  • Anika
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    November 5, 2016 @ 6:05 pm

    Thanks! This is very exciting, I’ve never made a non butter cream frosting, but it looks and tastes so good!!!!

    Reply
    • Erin replies to Anika
      November 5, 2016 @ 9:44 pm

      Oh, yay! I’m happy you enjoyed it! Thanks a bunch for your comment. :)

      Reply
  • Gised says
    September 3, 2016 @ 8:03 pm

    Hi! I don’t know what I’m doing wrong but the coconut oil doesn’t want to mix with the rest of the ingredients. I keep stirring but it continue to separate. Im using dark chocolate chips.

    Reply
    • Erin replies to Gised
      September 3, 2016 @ 8:06 pm

      Hi there! Did you follow the instructions exactly or did you forget to add the coconut oil until the other ingredients were already melted together? I’ve done this with a different recipe in the past and could never get the coconut oil to combine with the rest of the ingredients. If that’s not the case, did you make any subs or changes to the recipe at all?

      Reply
      • Gised replies to Erin
        September 4, 2016 @ 1:49 pm

        I didn’t substitute any of the ingredients but I didn’t know that I have to wait to add the coconut oil, the recipe indicate that you have to melt all the ingredients together. I’ll try to do that, thanks!

        Reply
        • Erin replies to Gised
          September 4, 2016 @ 2:11 pm

          You don’t have to wait to add the coconut oil! Definitely don’t do that. Do as the instructions say. I was just asking if you had done that by mistake because that would have explained the problem. I hope the next time goes better! :)

  • Emily says
    August 27, 2016 @ 4:50 pm

    I’m wondering what type of milk to use for someone who is lactose intolerant and allergic to almonds. Thank you! I’m eager to try this recipe for a cake I need to make!

    Reply
    • Erin replies to Emily
      August 27, 2016 @ 4:52 pm

      I think soy milk, oat milk or rice milk would work. I haven’t tried them but any dairy-milk other than canned coconut milk should work! Hope you’ll enjoy the frosting. :)

      Reply
      • S F replies to Erin
        February 12, 2017 @ 8:11 pm

        Do you think i can just use water, instead of milk?

        Reply
        • Erin replies to S F
          February 12, 2017 @ 11:19 pm

          Hmm. I’m not sure. I think it may cause the chocolate to seize but I’m not positive. Do you have any kind of milk? Anything except canned coconut milk should work!

  • Susan says
    August 20, 2016 @ 11:42 am

    Hi, just made it and it tastes great!!! BUT it doesn’t appear to be thickening up much in the fridge. What do you think I’ve done wrong and any ideas for fixing it?

    Reply
    • Erin replies to Susan
      August 20, 2016 @ 5:23 pm

      Hi there! I’m happy it tastes good. :) The pictures you see were taken pre-refrigeration (so it’s quite firm before chilling!) Did you make any subs at all? If you didn’t make any changes at all to the recipe, I really have no idea what it could be. Hopefully it’s firmed up in the fridge!

      Reply
  • Lauren says
    July 31, 2016 @ 12:04 am

    This looks (and sounds) devine! I’m wondering, since I love the coconut flavor, why you say not to use canned coconut milk? If I used that in place of milk and coconut oil do you think it would have the same outcome?

    Reply
    • Erin replies to Lauren
      July 31, 2016 @ 2:50 pm

      Thanks! You could try using some coconut milk mixed with water in place of the milk but I wouldn’t recommend using coconut milk in place of the milk and coconut oil unless you felt like experimenting. ;) 1/4 cup milk + 1/4 cup coconut oil is a little more than 50% fat. Full-fat canned coconut milk is about 20% fat so you’d still need to add coconut oil. I have no idea how much, though.

      Reply
      • L'aura Be Well replies to Erin
        August 2, 2016 @ 11:03 pm

        Lauren, I agree with Erin. If you’re a fan of coconut flavor, I ended up using a carton of coconut milk when I made it a couple of weeks ago so I still had the coconut flavor but it wouldn’t tamper with the recipe since the fat content is so much less than canned coconut milk!

        Reply
  • L'aura Be Well says
    July 18, 2016 @ 7:25 pm

    This looks absolutely divine!! Making a homemade dessert for my birthday and totally going to use this as the frosting. Instead of cupcakes though, I’ll be doing a 13×9… would you suggest this is enough to cover it or should I figure double the recipe?

    Reply
    • Erin replies to L’aura Be Well
      July 18, 2016 @ 9:40 pm

      Thank you! I just looked at cake recipes in 9×13 pans but that wasn’t very helpful since none of them said how much their frosting recipe yields in cups. I’m pretty sure 1 cup (that this frosting yields) is way too little for a 9×13 so I think you’re right – double it! Or at least 1.5x it. I hope you have a great birthday and enjoy the frosting! :)

      Reply
  • Jenna G says
    July 1, 2016 @ 4:50 am

    Oh this looks great!! I was going to make this icing for the filler in some paleo cake/brownies. Due to our diet constraints, we can’t do powdered sugar– does the recipe make just fine without it? Do I need any other type of powder instead to give it good texture?

    Thanks so much!

    Reply
    • Erin replies to Jenna G
      July 1, 2016 @ 2:42 pm

      Thanks, Jenna! The recipe doesn’t need powdered sugar. :) Check out the two paragraphs after the third picture (so the last part of the post). I hope you’ll enjoy it!

      Reply
      • Jenna G replies to Erin
        July 1, 2016 @ 9:26 pm

        Oh goodness!! I see it now! I was reading on my small phone and must have missed it. Thank you so much!! Looking forward to making this!

        Reply
        • Erin replies to Jenna G
          July 2, 2016 @ 10:14 pm

          Haha. No worries! I tend to go on and on in the posts so it’s easy to miss the important stuff. ;) I hope you’ll enjoy it! I’d love to hear how it goes.

  • Cynthia says
    June 29, 2016 @ 9:33 pm

    Hi, how are you? I’m going to try tgis for a 2 layer chocolate cake. I was thinking of doubling it do you think that would be enough?

    I was also wondering if I could make chocolate truffles using this recipe?

    Reply
    • Erin replies to Cynthia
      June 29, 2016 @ 10:38 pm

      Hi Cynthia! I wasn’t sure about the amount you’d need so I googled chocolate cake recipes and found this one which calls for 4 cups of frosting for a 2-layer 8″ cake. You can see in the picture that it’s a really thick layer of frosting. I’m not sure but I think I’d triple the recipe and attempt truffles with any leftovers (I say attempt because I’m not positive it’ll work). I hope you’ll enjoy the frosting. :)

      Reply
  • Caroline says
    June 29, 2016 @ 5:55 am

    People – don’t just be in love with the idea of this recipe – MAKE IT today. It’s that GOOD.

    My son is allergic to dairy (eggs + nuts too). I have made every vegan frosting known to man…and they all kinda suck. (Mostly because they don’t compare to their dairy based comparisons in taste or texture)

    Your frosting recipe is genius. I use it every week. It’s sooo easy. and it tastes amazing. I use a Lindt 90% bar for the chocolate. between the dark dark chocolate and the powdered sugar, it ends up tasting like a rich fudge/ganache. Thank you. My son thanks you too. (as do my non allergy prone husband and daughter)

    Reply
    • Erin replies to Caroline
      June 29, 2016 @ 10:45 pm

      Haha. I like your enthusiasm! Thank you. I’m so happy that you and your family have been enjoying it so much! And I’m with you. Vegan frostings usually taste… less than stellar. ;) This one may not exactly be healthy but sometimes I just want a frosting that tastes like actual frosting! Thanks again for your nice comment. :)

      Reply
  • Kriszti
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    June 5, 2016 @ 11:51 am

    Hi Erin,
    I regularly read your blog,it’s my go to source for healthier desserts,just wanted to drop a comment(my first one ever),I love this recipe,among the many others I bake all the time.I just made this frosting to use on the chocolate carrot cupcake recipe.I absolutely love it,the texture is perfect.so silky and yummy too.Thank you for all the work you do!

    Reply
    • Erin replies to Kriszti
      June 5, 2016 @ 9:42 pm

      Hi Kriszti! Thanks for reading and for your nice comment. :) I’m super happy to hear that you enjoyed this and the other recipes! Thanks again for your comment. It made my day!

      Reply
  • Elsje Parsons Massyn says
    April 29, 2016 @ 9:53 am

    Darling – I am a VEGAN and I love your blog. I have about 100 vegan food bloggers that I am following. I don’t usually follow non-vegan food bloggers, but I find your efforts in assisting alternative ingredients for vegan’s (not just non-vegans) very helpful. Thanks for the beautiful recipe on chocolate frosting

    Reply
    • Erin replies to Elsje Parsons Massyn
      April 29, 2016 @ 9:22 pm

      Thanks so much for following although I post lots of non-vegan recipes! I do try to post as many vegan recipes as I can but it seems like eggs are what trip me up every time. I suppose I should look some more into egg subs so that I can list vegan options more frequently. Thanks a bunch for your comments today! :)

      Reply
      • Jeff
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        September 13, 2016 @ 5:31 am

        Hey Erin,

        Take a look at chickpea/garbanzo bean juice. I’ve recently begun doing vegan baking be more inclusive of some friends and found good results with chickpea juice

        Reply
        • Erin replies to Jeff
          September 14, 2016 @ 11:12 pm

          Thanks for the tip! I’ve heard a lot about it but I have to admit that I’m nervous to try it (as I don’t like chickpeas).

  • Kelly @ Nosh and Nourish says
    April 19, 2016 @ 4:16 am

    Pure perfection!!! I’ve tried to make a vegan frosting before and didn’t love the outcome. But, THIS… this looks ah-mazing. Definitely making this one soon!!!

    Reply
  • Jessica @ A Kitchen Addiction says
    April 18, 2016 @ 10:48 pm

    I kind of wish that I had a bowl of this frosting and a spoon sitting in front of me right now!

    Reply
  • Melissa Bailey | Hungry Food Love says
    April 18, 2016 @ 12:57 pm

    I don’t think it looks oily at all… that’s just a beautiful shine that’s a sign of how awesome this frosting is. Yum!

    Reply
  • jennai
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    April 18, 2016 @ 7:30 am

    This recipe looks delicious, I will try to night

    Reply
    • Erin replies to jennai
      April 18, 2016 @ 12:50 pm

      Thanks! I hope you enjoyed it. :)

      Reply
  • Beethi karmakar
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    April 18, 2016 @ 6:28 am

    Erin, I tried your recipe, and totally loved it!! Have shared it with friends and family since then :)

    Reply
    • Erin replies to Beethi karmakar
      April 18, 2016 @ 12:50 pm

      You’ve already made it?! That was quick. I’m so happy you enjoyed it! Thanks a ton for your comment and feedback. :)

      Reply
  • Nutmeg Nanny says
    April 18, 2016 @ 6:07 am

    Hahaha you’re opening killed me! I won’t run away – I promise! I want to swan dive into this bowl of chocolate frosting….yum!

    Reply
    • Erin replies to Nutmeg Nanny
      April 18, 2016 @ 12:49 pm

      Haha. Well. The word paleo can be scary! ;)

      Reply
  • Cathy | Lemon Tree Dwelling says
    April 18, 2016 @ 4:46 am

    This FROSTING! It looks so incredibly drool-worthy…..I would love to load it on everything!

    Reply
  • Megan {Country Cleaver} says
    April 17, 2016 @ 5:08 am

    This looks impossibly silky and delicious!

    Reply
  • Renee - Kudos Kitchen says
    April 16, 2016 @ 3:27 pm

    Looks like something I would enjoy eating with a spoon :)
    Great looking frosting, Erin!

    Reply
  • tanya says
    April 16, 2016 @ 2:41 pm

    I love your intro for non Paleo eaters! I do not eat Paleo but this frosting looks amazingly decadent and rich!

    Reply
    • Erin replies to tanya
      April 18, 2016 @ 12:48 pm

      Haha. Good! I wanted to keep everyone’s attention. :D

      Reply
  • Roxana says
    April 16, 2016 @ 1:33 am

    I’m with everyone else! Where is the spoon? Who needs cake (although I will take that too!)

    Reply
    • Erin replies to Roxana
      April 18, 2016 @ 12:46 pm

      I like how you think! ;)

      Reply
  • Krista says
    April 16, 2016 @ 12:28 am

    This could be dangerous if I had a spoon!

    Reply
    • Erin replies to Krista
      April 18, 2016 @ 12:46 pm

      Fingers work, too. Haha. :D

      Reply
  • Stacy | Wicked Good Kitchen says
    April 15, 2016 @ 11:24 pm

    Oh, girl! Your paleo and vegan Chocolate Fudge Frosting looks divine! I love the natural sheen and it definitely doesn’t look too soft. Many paleos prefer less sweet frostings, so this is just perfect for them. Well, now you’ve got me wanting to post my paleo buttercream frostings and cakes and not save them for the cookbook! ;) Thanks for sharing and have a great weekend!

    Reply
  • colleen kennedy says
    April 15, 2016 @ 7:54 pm

    I am not familiar with vegan eating (or paleo for that matter) but man does this frosting ever look rich & delicious! Pinch me!

    Reply
    • Erin replies to colleen kennedy
      April 18, 2016 @ 12:52 pm

      It uses totally normal ingredients so there’s nothing unusual about this recipe. That’s why I love it so much. :)

      Reply
  • Noelle says
    April 15, 2016 @ 3:56 pm

    I wonder if this frosting could be whipped?

    Reply
    • Erin replies to Noelle
      April 15, 2016 @ 8:09 pm

      I haven’t tried it so I’m really not sure. Sorry about that! I hope you’ll enjoy it if you try it. :)

      Reply
  • Julie | Small Green Kitchen says
    April 15, 2016 @ 3:05 pm

    Where’s the spoon? I want to eat this by the bowl-full! :) I love that it’s dairy free and paleo, too!

    Reply
  • foodwanderings says
    April 15, 2016 @ 1:57 am

    Holy delicious & gluten free?! So rich looking!

    Reply
  • The Food Hunter says
    April 14, 2016 @ 11:24 pm

    I love this frosting recipe. Yum!

    Reply
  • Melissa Griffiths says
    April 14, 2016 @ 10:22 pm

    This looks like I could eat the whole bowl. Who needs cake??

    Reply
    • Erin replies to Melissa Griffiths
      April 15, 2016 @ 8:06 pm

      Haha. I just ate some straight from the bowl. It is the best way. ;)

      Reply
  • Ashley @ Wishes and Dishes says
    April 14, 2016 @ 8:22 pm

    Saving this for the next time I make cupcakes! I love how easy it is to make! Can’t wait for the cupcake recipe :)

    Reply
  • Laura says
    April 14, 2016 @ 3:31 pm

    Oh my word! This looks amazing! I’m always on the lookout for dairy-free frosting recipes! Will definitely be trying this! :)

    Reply
    • Erin replies to Laura
      April 15, 2016 @ 8:05 pm

      Thank you! I hope you’ll enjoy it! :)

      Reply
  • Alexa [fooduzzi.com] says
    April 14, 2016 @ 2:50 pm

    You are a genius! Completely in love with this idea! You’re right – if you’re going to have a frosting, it better taste like frosting. ;)

    Reply
    • Erin replies to Alexa [fooduzzi.com]
      April 15, 2016 @ 8:04 pm

      Haha. Right?! Coconut oil + cocoa powder based frostings are great but I was just fed up with them. ;)

      Reply

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