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! ;)
For this vegan frosting recipe, 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. :)
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.
Another plus is that this vegan chocolate 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, this seriously decadent dairy-free 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! By the way, it’d be great on these Orange Cupcakes. :)
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!
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)
- 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
- 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.
- 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.
- 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.
- I keep the frosted cupcakes at room temperature for a day and then refrigerate, just to be safe.
Notes
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201 comments on “Paleo Vegan Chocolate Fudge Frosting (dairy-free, gluten-free)” — Add one!
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hi Erin!
i am looking for a frosting for a layer cake, and your recipe looks grate for what i have on hand.
my doubt is that it seems it will go pretty hard once set on the cake?
thank you!
Hi! I’ve been making this frosting for years and you can still cut it even when the cake has chilled overnight or longer. :)
Can you whip it up once cooled?
I haven’t tried it, so I can’t say. Sorry about that! I do have this paleo + vegan chocolate frosting that is whipped!
Hi Erin, this frosting is delicious and so easy to make! In case it may help anyone else with coconut allergies, I used Earth’s Own SoFresh Oat milk and Becel made with Oat beverage, and it worked beautifully!
Thank you so much! :)
If you are dairy free, you’ve not doubt discovered Ripple. Cashew and almond milk proved too thin for most of my cooking so I’ve switched. You say that canned coconut milk is too thick for this recipe and to add water. Would you say the same for Ripple?
I’m sorry for just now seeing your question! I live in Germany and we don’t have Ripple but I found a video of it being poured and it doesn’t look as thick as coconut milk. I would use it as a direct sub, without watering it down. I saw that some varieties have added sugar and I’d avoid those so that the frosting isn’t too sweet. Every variety seems to have a bunch of added stuff, so I can’t say for sure that it’d work in this recipe. Sorry I can’t be more helpful!
Hi Erin, great recipe. I’m using it on the paleo cupcakes recipe and I am just a little bit confused about the purpose of refrigerating and stirring in this frosting recipe. If I have enough time to let it cool out at room temperature, do I still need to stir it? Is it the right hardness at room temperature, or do I need to keep it cooler before spreading on the cupcakes? Thanks!
Hello! If you want to let it thicken at room temperature, that would work. It could be several hours, though (I, unfortunately, have no idea how many). It’s the right hardness at room temperature and you don’t need to stir. :)
Can I use cocoa powder instead of chocolate chips?
No, because then you’d have to add a bunch of sugar and the whole recipe would have to be reworked. I have this paleo vegan fudge that uses cocoa powder and maple syrup. :)
Incredible!! Its totally a keeper, thank you!! Also great to use as a drip 🍀
I’m so glad that you enjoyed it! Thanks for your feedback. :)
Why not canned coconut milk?
Thanks!!
It’s way thicker than other milks. I think half canned coconut milk and half water would work fine!
I have used this recipe over and over! It’s perfect and more delicious than any other I’ve ever used even when I wasn’t vegan or paleo. Thank you! As I’m baking on this thanksgiving day and the request for desert was chocolate cake with “the frosting” … I thought I’d take a minute to share my thanks.
Just wanted to say thank you for this recipe! I’ve used it so many times now, and always come back to it. Easy, delicious, perfect!! Better taste than anything I made before I was cooking paleo vegan.
I’m so sorry for just now seeing your comment! It landed up in spam for some reason and with my son home the last 2 months, I haven’t been diligent with checking that. I’m so glad that you’ve been enjoying the recipe! And that you think it’s better than pre-paleo cooking makes me super happy. :D Thanks again for your feedback and sorry again for my ridiculously slow reply!
How long does this stay fresh in the fridge covered with cling film and then tinfoil… And can you freeze it… If so how long does it stay fresh please.
I’d say about 4 days. I haven’t tried freezing it but I’m pretty sure it’d work. I hope you’ll enjoy it!
Wow! For an even faster setup, I used mini chocolate chips, which kept it at a slightly lower fully melted heat, then stuck my pot in a bowl of ice water and whisked for about five minutes. Turned out like a gorgeous smooth chocolate ganache! Also, a bit of coffee powder takes it out of this world!
What great tips! Thanks a ton for sharing them. I’m glad it worked out well for you! Thanks for your comment and sorry for my super slow reply.
Hi – wondering would this frosting recipe do to ice a 10” chocolate biscuit cake. It looks thick enough to hold some edible decorations – is this the case? Could I ice the morning of the party and then decorate – should I store in fridge and just take out an hour or so before serving? Many thanks
Yes to all your questions. :) I hope you’ll enjoy it (and sorry for my slow reply!).
can i make this frosting today and not use it til tomorrow? keeping it in the fridge, of course… will it still spread?
Sorry for just now seeing your question! Hopefully you found the answer in the recipe. :) If you have any leftover frosting, cover and store in the refrigerator. Gently reheat on low heat so that it’s spreadable again.
Could I put this in a glass pan, freeze it and turn it into fudge?
I haven’t tried it so I’m really not sure. I’m thinking it wouldn’t be fudgy enough but if you try it, I’d love to hear the results. :)
This was yummy, but I had a stage during the making of it when it was either too runny or solid. I eventually won by sticking it in the freezer, then the microwave, then beating it hard in the mixer! It then spread beautifully. Thank you! (PS I did add some, but not all, of the sugar as the cake I was icing wasnt especially sweet)
I’m happy you enjoyed it! So you froze it and then melted it a little? It can indeed be a little tricky to get it at the right moment! Thanks for your comment. :)
Hi, I’m wondering if this would still work if you left the chic chips out to make a vanilla/white version? I need to make magma for a volcano cake and hoping to make this and add natural colours to make it orange 😊
Hi there! Unfortunately not. :( All you’re really left with then is milk and coconut oil. Perhaps white chocolate chips would work? Though they’re quite a bit sweeter than semi-sweet.
Bugger! I might try cacao butter if I can’t find another recipe. Thanks!
I’ve used coconut milk with this recipe before and it is so good! I wonder why you steer people away from it?
The texture comes out a bit different than it’s intended to! I sometimes use coconut milk mixed with water and like it but it’s not the same. I’m happy you enjoyed it! Thanks for your comment. :)
Erin this looks perfect- have you tried it with white chocolate? Do you reckon it would work? Thanks!
Hi! I haven’t but that sounds amazing. I’d definitely not add the optional powdered sugar if I were you. I’d love to hear the results!
We’re also allergic to coconut. Do you think this would work with Palm shortening?
Sorry for just now seeing this! I’ve never used palm shortening but if you usually use it in place of coconut oil or butter, I’m guessing it’d work here. I’d love to hear how it comes out if you try it!
Has anyone frozen frosted cupcakes with this frosting recipe?
I’ve frozen the frosting and cupcakes separately multiple times and they stay good! I just thaw and assemble to take to birthday parties for my son to have an allergy-friendly option.
Thanks so much for the tip! That’s good to know. :)
Absolutely the most delicious semi-sweet chocolate icing! I put on top of a vegan orange and pecan corn bread. What a combination and so simple!
Orange and pecan cornbread with chocolate frosting?! That sounds so amazing! Is the recipe online? Thanks for your feedback!
Making gluten free chocolate cake and want to use this for icing. What is the difference in measurement of ingredients?
Hi! I’m not sure what you mean by the difference in measurements of ingredients?
Since this only makes one cup of frosting, you’d probably want to at least double the recipe, for a layer cake. I like to use about three cups of frosting for my cakes, so I tripled it.
Thanks for the tip! It really depends on the cake size. An 8″x8″ pan of course needs a lot less than a 3-layer cake. I’m happy you liked the frosting. :) Thanks for your comment!
Can you use olive oil instead of coconut because I don’t have any coconut oil on hand right now.
Unfortunately not. The frosting would be really liquidy. Butter or ghee would work, though.
remember that (pure) olive oil solidifies on chilling, so if you were committed to giving the mixture a good long time in the fridge, or maybe even freezer, and then keeping the dessert well chilled, you probably could use olive oil!
I didn’t know that! What a fantastic tip. Thank you so much for sharing! This is the most useful thing I’ve learned in a while. :D
This recipe worked great for me! I used Rice Dream & coconut oil due to diet restrictions. I did add the powdered sugar as I was piping this onto cupcakes. I let the frosting cool in the fridge for 20 min total – whipping it w/a hand blender every 5 min trying to get the right consistency. At one point it turned from beautiful & glossy to oily-ish looking (like I ruined it). So I walked away (just leaving it on the counter) for 15 min, came back & gave it a gentle stir a TADA! Right back to glossy, creamy AND the right consistency to pipe! Just like Magic! It was enough to frost 12 cupcakes w/a star tip w/a tiny bit left over. It’s very fudgy & delicious!!
Thank goodness that it came back together! And good to know that Rice Dream works. Thanks a bunch for your comment and tips! :)
Has anyone premade this to save time on the day of the event? I was thinking of making it on Thursday and store in the fridge to be used Saturday morning. Thoughts?
That’d work just fine! Gently reheat and stir vigorously until it’s the consistency you want. :)
I hope you enjoyed it on your cake! I’ve never had an issue with it combining, though a few of the other commenters have. It must be a difference in the chocolate used. What brand did you use? Thanks for your comment!
Delicious. Finally. A vegan frosting that tastes good and has a good texture. We found the frosting thin when we first made it, so we dipped and swirled the cupcakes in the frosting, then froze them a bit to harden the frosting. Then we added another layer of frosting. The leftover frosting hardened a bit on its own, so if you can wait to frost for a few hours, you wont have to freeze the frosting.
I’m happy you enjoyed them! It seems like how long the frosting takes to harden depends a lot on the temperature of the kitchen, the exact chocolate used and how warm the mixture was warmed up. That’s great you found a way to get them frosted quickly! Thanks for the tip. :)
I used coffee instead of milk and it was delicious!
Yum! What a great idea! Thanks for the tip. :)
Hey these are in the oven right now :) . I used regular cocoa powder and 1 teaspoon of coffee . Batter tastes great . I’ll let you know how they turn out . Thank you so much for the recipe !
This is a frosting recipe. Did you make the paleo or whole wheat cupcakes? Either way, I hope you enjoyed them! :)
Me too, same separation issue. Beating away now and praying
Did it come out well? I hope so! I’m not sure what the issue could be.
yes finally. The chocolate nd coconut oil/milk combo solidified after beating and chilling but remained seprate with blotches of thewhite oil in the chocolate. I microwaved for 15 secs stirred and everything blended in and stayed blended! Ate for Thanksgiving. Big Hit. Thanks Erin.
Thank goodness! I’m happy to hear that it worked out well in the end. :) Thanks for letting me know!
I tried this for the first time, following the directions closely and it turned out perfect and spread very well on the cake I made. I do not like overly sweet things so I didn’t add any icing sugar and I thought it was delicious. I used organic virgin coconut oil and it did taste coconut-y, but I like that. This frosting recipe is a keeper! Thank you.
You’re welcome! I’m so happy that you enjoyed it and that it spread well on your cake. :) Thanks for your comment!
Sorry for the slow reply! Have been in the hospital giving birth. :) I’ve never had that happen and don’t think any of the reviewers have mentioned that. I had had that issue with homemade chocolate, though! My solution was to just keep stirring vigorously and it eventually comes together. Sorry I don’t have a better answer for you!
Substitute for coconut oil? And lower in saturated fat than 😬 lard?
I have butter listed in the recipe. Does that not work? If not, I have no idea what else you could use! Sorry about that.
I was wondering if you thought lard would work for the fat. We have dairy, soy, pea (pea protein is often used in soy free butter substitutes) and coconut allergies in the family. We use lard to make chocolate chip cookies and it works well (it changes the texture, but not the taste), but I’m not sure it would work in frosting. I realize this would no longer be vegan, but I’m hoping it will work for my daughter’s birthday cake. Thank you for the recipe!
Sorry for just now seeing your comment! I’ve never actually used lard in anything so I unfortunately have no idea if that’d work. Sorry I don’t have a better answer for you. If you try it out, I’d love to hear how it goes!
You could try using Pure – a diary- and gluten-free sunflower spread. I use it in my baking and in butter cream, icing, etc.
Thanks for the tip! I’ll have to look into that. :)
We made this icing as an experiment for my daughter’s “genius hour” project. We needed dairy and gluten free cake/icing and were without any dairy free milk. I subbed water for the milk and a little extra dairy free butter. I did add the sugar, but mostly so my icing would go a little further since little hands would be spreading. I think it smells super sweet, but it doesn’t taste that sweet…I actually like it! I love the shiny texture it has too! Thanks for a great recipe to top our “chocolatey chocolate” cupcakes. LOL!
I’m so happy you enjoyed it and that your water + butter sub worked out well! How much butter did you add? Just in case someone else sees your comment and wants to try it, too. :) I hope your daughter’s classmates enjoyed the cupcakes. Thanks a bunch for your feedback!
Really good. Not too sweet. Very chocolate. Smooth and rich.
Yay! So happy that you liked it. Thanks for your comment. :)
I agree about the sugar! Like I said in the post, I think the frosting is sweet enough without it and that people should try the frosting before adding sugar. I just put it there as an option for the people with big sweet tooths who are used to traditional, super sweet buttercreams. :)
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!
I haven’t had a yellow butter cake in ages! That sounds amazing. :) So happy that you found the recipe and enjoyed it! And that’s great that you’ll be making it again. Thanks a bunch for your comment. :)
Hi
Can I use milk chocolate for this recipe.
It’d probably be too sweet but it should still work, though I haven’t tried it!
It worked perfectly and it taste so good thank you for the recipe.
Awesome! Good to know. :) Thanks for the feedback!
We loved this frosting! Thanks!
Awesome! So happy to hear that. :) Thanks for your comment!
This was fantastic and exceeded my expectations. My little one loved this on their birthday cake :)
Aww, yay! So happy that your kid liked the frosting. I hope they had a great birthday! Thanks for your comment.
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!
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).
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!
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!
I made this with oat milk. It turned out great! Had it on brownies.
Thanks for the tip! So happy you liked it. :)
You could dilute canned coconut milk with water, about 1/3 coconut milk and 2/3 water, or used lite canned coconut milk.
What a great idea! Thanks for the tip. :)
I’m making this tonight for my son! Super excited. I will be back with results :)
I’m excited for you! :D I hope you’ll both like it!
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!
You’re welcome! I’m happy you enjoyed it. :) I’ll have to try that whipping thing! Thanks for your comment.
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!
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!
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 :)
Also, I’m suprised no one has asked this yet, can you make this with white scholars and add food coloring?
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!
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!
Do you think I could cover over this with fondant?
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.
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!😄
Haha. Yeah. I think fondant is pretty gross. Thank goodness you put this frosting underneath! ;) Thanks for letting me know how it worked out!
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?
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. :)
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?
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!
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!
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.
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.
That’s wonderful! I’m so happy that it turned out well. :) Thanks again for your feedback!
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!
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!
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!!
I’m happy that you enjoyed it! I hope your grandma liked it, too. :) Thanks a bunch for your comment!
Thanks! This is very exciting, I’ve never made a non butter cream frosting, but it looks and tastes so good!!!!
Oh, yay! I’m happy you enjoyed it! Thanks a bunch for your comment. :)
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.
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?
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!
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! :)
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!
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. :)
Do you think i can just use water, instead of milk?
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!
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?
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!
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?
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.
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!
Thanks, Laura! :)
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?
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! :)
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!
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!
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!
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.
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?
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. :)
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)
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. :)
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!
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!
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
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! :)
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
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).
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!!!
I hope you’ll love it as much as I do! :)
I kind of wish that I had a bowl of this frosting and a spoon sitting in front of me right now!
So do I! I went through it way too quickly. ;)
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!
Thanks, Melissa!
This recipe looks delicious, I will try to night
Thanks! I hope you enjoyed it. :)
Erin, I tried your recipe, and totally loved it!! Have shared it with friends and family since then :)
You’ve already made it?! That was quick. I’m so happy you enjoyed it! Thanks a ton for your comment and feedback. :)
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!
Haha. Well. The word paleo can be scary! ;)
This FROSTING! It looks so incredibly drool-worthy…..I would love to load it on everything!
Same here! Although most of it just went onto my spoon. ;)
This looks impossibly silky and delicious!
It really is!
Looks like something I would enjoy eating with a spoon :)
Great looking frosting, Erin!
Thanks, Renee!
I love your intro for non Paleo eaters! I do not eat Paleo but this frosting looks amazingly decadent and rich!
Haha. Good! I wanted to keep everyone’s attention. :D
I’m with everyone else! Where is the spoon? Who needs cake (although I will take that too!)
I like how you think! ;)
This could be dangerous if I had a spoon!
Fingers work, too. Haha. :D
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!
You’re writing a cookbook?! What?! I have to go check it out! So excited for you. :D
I am not familiar with vegan eating (or paleo for that matter) but man does this frosting ever look rich & delicious! Pinch me!
It uses totally normal ingredients so there’s nothing unusual about this recipe. That’s why I love it so much. :)
I wonder if this frosting could be whipped?
I haven’t tried it so I’m really not sure. Sorry about that! I hope you’ll enjoy it if you try it. :)
Where’s the spoon? I want to eat this by the bowl-full! :) I love that it’s dairy free and paleo, too!
That’s the best way to do it, for sure!
Holy delicious & gluten free?! So rich looking!
It really is!
I love this frosting recipe. Yum!
Thanks!
This looks like I could eat the whole bowl. Who needs cake??
Haha. I just ate some straight from the bowl. It is the best way. ;)
Saving this for the next time I make cupcakes! I love how easy it is to make! Can’t wait for the cupcake recipe :)
Yay! I hope you’ll get to make it really soon. :)
Oh my word! This looks amazing! I’m always on the lookout for dairy-free frosting recipes! Will definitely be trying this! :)
Thank you! I hope you’ll enjoy it! :)
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. ;)
Haha. Right?! Coconut oil + cocoa powder based frostings are great but I was just fed up with them. ;)