This vegan chocolate frosting is super easy and just requires two ingredients! Can easily be made paleo.
This is the same frosting I used on my vegan chocolate cake, which has been a big hit both online and with my friends and family.
I made it for myself for Björn’s first birthday (he got a healthy oat-based date-sweetened cake :D) and then I made it again for Mother’s Day. And my mother-in-law’s birthday. And every other special occasion since then!
I guess it’s safe to say it’s my favorite cake. Or maybe tied with another one that I’ll be posting soon.
If you want something a bit healthier to slather this vegan chocolate frosting on, these paleo cupcakes, this paleo chocolate strawberry cake or these coconut flour brownies are great options!
And if you eat grains, you can make these amazing whole wheat chocolate cupcakes with whole wheat, whole spelt or all-purpose flour.
The frosting portion of the vegan chocolate cake recipe has always called for coconut milk but I keep seeing people on social media make it with coconut cream. I have no idea why as I never mention using that as an option, chilling the coconut milk, or anything like that.
And then they’re confused that it’s too thick. So here’s a whole post dedicated to the frosting. It deserves its own post, anyway!
So this recipe is super easy but doesn’t look or taste like it. It’s just chocolate, coconut milk and salt. If you’re paleo or vegan, I’m guessing you probably already have that in your pantry.
You just melt the chocolate and coconut milk together, chill and then whip. So this frosting is actually a whipped chocolate ganache but I’m calling it frosting because… it’s just simpler.
I’ve gotten a lot of compliments on this recipe and how it’s not too sweet. If you want it even less sweet, then using dark chocolate instead of semi-sweet would do the trick.
I don’t think that almond milk or another type of milk would work in place of the coconut milk but if you can have dairy, I think heavy cream would be fine. But I haven’t tried it.
If you don’t want to whip it, you don’t have to. Without doing that, you have a plain but very delicious chocolate ganache! And it really tastes just like traditional ganache.
So what are you going to put this on first?! Feel free to leave links! I’d love to see your favorite cake recipes.
Paleo Vegan Chocolate Frosting
- Prep Time:
- Cook Time:
- Ready in:
- Yield: 2 cups
- For the whipped ganache frosting:
- 1 2/3 cups (283 grams) semi-sweet chocolate, chopped or chips (make sure to use vegan / paleo chocolate, if desired)
- 1 cup (240 milliliters) canned full-fat coconut milk - not coconut cream!
- up to 1/4 teaspoon salt
- In a medium or large sauce pot (one big enough for you to use your mixer in), mix together the chopped chocolate and coconut milk. Turn the heat to low and while stirring occasionally, melt the mixture. When no more lumps remain, stir in the salt (I like 1/4 teaspoon but you may want less). Place the pot on a trivet and put in the refrigerator to chill for 1 1/2 - 2 1/2 hours or until the mixture is cold and has thickened quite a bit (so that it's no longer pourable).
- Remove the chilled ganache from the refrigerator and using an electric mixer (you could also transfer it to a stand mixer), beat the ganache until light and fluffy, about 2 minutes.
- If making an 8" cake - spread about 2/3 cup of frosting between the two layers of cake, 1/2 cup on top and the remaining on the sides. There's about 2 cups of frosting. The frosting is stable at room temperature and doesn't melt but should be kept refrigerated (it's fine to keep the cake out for about 8 hours at room temp). Keeps refrigerated about 4-5 days.
27 comments on “Vegan Chocolate Frosting (paleo)” — Add one!
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Erin, this sounds so easy, wholesome and delicious…can’t wait to make it!
I have a question. If I make this ahead of time and store it in the refrigerator, is it spreadable right out of the fridge? I would like to use it on cupcakes, but would rather not refrigerate them.
Thank you for sharing your delicious recipes!
Hi June! I’m so very sorry for just now seeing your comment. Your comment came right after schools were shut down for the foreseeable future so I’m way behind with all my blog work. That is a very good question! One that I wish I would have experimented with. Unfortunately, I don’t think it’s soft enough straight from the fridge. I think you’d need to warm it up very gently and quickly and stir it to get it soft enough. I should really make it again and update the recipe with that info. Sorry again for my slow reply!
Hi! I was wondering if the coconut milk you use is mostly cream with a little water or about half and half? The coconut milk I used must have had too much water in it because my frosting came out much runnier than what yours looks like. Thanks for your help!
Hi there! Canned full-fat coconut milk should all have about the same amount of cream. Are you sure it was full-fat? I hope we can figure out the issue. :)
I’m pretty sure it’s full fat because it doesn’t say lite. It’s the Thai kitchen brand if that helps. The only thing that maybe I didn’t do right was stir the fat around with the water so it was chunky, and then poured some of the water with what I thought was enough of the chunks of fat. Maybe I should have melted the contents of the can so the water and fat were distributed evenly and then measured the proper amount of milk out?
Just wanted to let you know I fixed the problem, it was operator error 😊 I must have had too much of the coconut water in the first batch so what I did was took the cream out of another can added chocolate chips (basically the recipe was halved) took the runny batch added it to the chips and cream melted cooled it and it’s perfect. Thanks so much. This will be my go to recipe for chocolate frosting!!
Hello again! I’m glad you got it figured out. :) I didn’t have a chance to reply to your last comment before this one came in but I wanted to say – yes! That’s it. When a recipe calls for canned coconut milk, you have to make sure to mix it thoroughly so it’s proper coconut milk and not just some mix of coconut water and coconut cream. :) I’m so glad it worked out better the second time and that you’ll be making it again! Thanks for coming back to let me know how it worked out.
Looks and sounds amazing! What have you found for Paleo AND vegan chocolate chips? It’s so hard to find any without sugar
I’m so sorry for just now seeing your question! I just got back from vacation. Enjoy Life chocolate chips are certified paleo-friendly by the Paleo Foundation. But they do have sugar. Pascha chips are 100% organic cocoa mass so those would fit your requirements! You’d need to then add a bit of sweetener to this recipe, though.
I’m going to have to try this.
A very good idea. ;)
So do you think I could eat this with a spoon?!
Most definitely! :)
Love how simple and delicious this is! Perfect for cakes, cupcakes and more!
I agree! And sooo tasty.
I can not believe how easy this was! My daughter is just getting into baking and really enjoyed making this…and eating it too, of course!
Aww, yay! I love it when kids can make my recipes. :) I’m glad she had fun! Thanks for your comment.
Thank you so much for this so simple and delicious recipe!!!! Perfect topping for my yummy brownies:)
Yay! I’m glad you liked it! Thanks for the feedback. :)
I’m absolutely a sucker for good frosting. This look delish.
Thanks so much! :)
What does full fat coconut milk mean? In my grocery store there are cans ranging from 60-80 % coconut and the rest water. If I use any of these should I shake the can so it gets mixed or do I only use the cream part and discard the water?
Hello and sorry for just now seeing your question! Unless it says light / lite / low-fat coconut milk, then it’s full-fat. :) What you see sounds right! You don’t need to shake it or use only the cream. You melt the full contents of the can with the chocolate.
This is a great recipe. I would like to make a white frosting too. Do you think it would work if I used white chocolate for this?
Hello! I haven’t used white chocolate in a few years (can’t have it anymore) and I’m not 100% sure it’d work, but I think it would. If I were you, I’d make a tiny taste batch to see. If you try it, please let us know!
Does this need refrigeration for health, safety reasons or to keep it from melting or softening?
The part was totally missing! Thanks for pointing it out. It doesn’t melt but should be refrigerated after about 8 hours.