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! ;)

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. :)

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 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!

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.

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)

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Rated 4.9 by 16 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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162 comments on “Paleo Vegan Chocolate Fudge Frosting (dairy-free, gluten-free)” — Add one!

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  • Allison Zimmerman says
    September 1, 2018 @ 4:31 am

    We’re also allergic to coconut. Do you think this would work with Palm shortening?

    Reply
    • Erin replies to Allison Zimmerman
      September 5, 2018 @ 10:01 pm

      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!

      Reply
  • Diane says
    August 21, 2018 @ 6:26 pm

    Has anyone frozen frosted cupcakes with this frosting recipe?

    Reply
    • Kathryn replies to Diane
      September 8, 2018 @ 2:22 pm

      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.

      Reply
      • Erin replies to Kathryn
        September 9, 2018 @ 9:06 pm

        Thanks so much for the tip! That’s good to know. :)

        Reply
  • Flossie says
    July 6, 2018 @ 11:41 pm

    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!

    Reply
    • Erin replies to Flossie
      July 8, 2018 @ 9:28 pm

      Orange and pecan cornbread with chocolate frosting?! That sounds so amazing! Is the recipe online? Thanks for your feedback!

      Reply
  • Ann says
    June 22, 2018 @ 3:20 pm

    Making gluten free chocolate cake and want to use this for icing. What is the difference in measurement of ingredients?

    Reply
    • Erin replies to Ann
      June 22, 2018 @ 8:54 pm

      Hi! I’m not sure what you mean by the difference in measurements of ingredients?

      Reply
  • Rachel says
    June 4, 2018 @ 7:13 am

    Can you use olive oil instead of coconut because I don’t have any coconut oil on hand right now.

    Reply
    • Erin replies to Rachel
      June 5, 2018 @ 8:30 pm

      Unfortunately not. The frosting would be really liquidy. Butter or ghee would work, though.

      Reply
  • Wendy says
    May 28, 2018 @ 1:29 am

    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!!

    Reply
    • Erin replies to Wendy
      June 2, 2018 @ 4:29 pm

      Thank goodness that it came back together! And good to know that Rice Dream works. Thanks a bunch for your comment and tips! :)

      Reply
  • Andi says
    May 23, 2018 @ 3:31 pm

    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?

    Reply
    • Erin replies to Andi
      May 23, 2018 @ 9:19 pm

      That’d work just fine! Gently reheat and stir vigorously until it’s the consistency you want. :)

      Reply
  • Denise
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    says
    May 4, 2018 @ 12:28 am

    I just tried it! The flavor is wonderful, although I did add 2 Tbs powdered sugar. I also had a lot of trouble getting the melted oil to incorporate. It actually looks pretty bad at first. My husband suggested using the smoothie blender to blend it up. That worked great! BUT be sure the mixture has cooled substantially, or the pressure that builds up will make a huge mess when you open the blender container. It’s still in the fridge post blending, and I can’t wait to out it on my cake.

    Reply
    • Erin replies to Denise
      May 6, 2018 @ 9:10 pm

      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!

      Reply
  • Patricia says
    April 2, 2018 @ 10:08 pm

    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.

    Reply
    • Erin replies to Patricia
      April 5, 2018 @ 11:08 am

      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. :)

      Reply
  • Bailey says
    February 4, 2018 @ 6:43 pm

    I used coffee instead of milk and it was delicious!

    Reply
    • Erin replies to Bailey
      February 4, 2018 @ 8:48 pm

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

      Reply
  • sarah says
    January 24, 2018 @ 12:26 am

    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 !

    Reply
    • Erin replies to sarah
      January 25, 2018 @ 2:17 pm

      This is a frosting recipe. Did you make the paleo or whole wheat cupcakes? Either way, I hope you enjoyed them! :)

      Reply
  • Kim
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    says
    November 22, 2017 @ 6:21 pm

    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.

    Reply
    • Erin replies to Kim
      November 24, 2017 @ 5:28 pm

      You’re welcome! I’m so happy that you enjoyed it and that it spread well on your cake. :) Thanks for your comment!

      Reply
  • Julie says
    November 10, 2017 @ 8:03 pm

    Hi! Making this now, followed the directions to a T using enjoy life chocolate chips, coconut oil, coconut milk from a carton, and powdered sugar. I can’t get the oil to mix! It remains seperated. Any idea of what could cause this ?

    Reply
    • Erin replies to Julie
      November 13, 2017 @ 9:51 pm

      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!

      Reply
    • Jan replies to Julie
      November 22, 2017 @ 7:30 pm

      Me too, same separation issue. Beating away now and praying

      Reply
      • Erin replies to Jan
        November 24, 2017 @ 5:19 pm

        Did it come out well? I hope so! I’m not sure what the issue could be.

        Reply
        • Jan replies to Erin
          November 24, 2017 @ 5:29 pm

          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.

        • Erin replies to Jan
          November 24, 2017 @ 5:36 pm

          Thank goodness! I’m happy to hear that it worked out well in the end. :) Thanks for letting me know!

  • Beth says
    October 31, 2017 @ 2:36 pm

    Substitute for coconut oil? And lower in saturated fat than 😬 lard?

    Reply
    • Erin replies to Beth
      October 31, 2017 @ 2:39 pm

      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.

      Reply
  • Carrie says
    October 7, 2017 @ 3:35 am

    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!

    Reply
    • Erin replies to Carrie
      October 8, 2017 @ 12:13 pm

      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!

      Reply
    • Sue Burrett replies to Carrie
      July 24, 2018 @ 5:35 pm

      You could try using Pure – a diary- and gluten-free sunflower spread. I use it in my baking and in butter cream, icing, etc.

      Reply
      • Erin replies to Sue Burrett
        July 25, 2018 @ 1:35 pm

        Thanks for the tip! I’ll have to look into that. :)

        Reply

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