Vegan Chocolate Buttercream

This is the best vegan chocolate buttercream frosting! It is easy to make and has a rich, fudgy chocolate flavour making it perfect paired with your favourite cake or cupcakes. It comes together within 15 minutes and is perfect for piping and decorating.

Course Dessert

Cuisine American

Prep Time 15

Total Time 15

Servings servings

Calories 203kcal

Author Sally

Ingredients

125 grams dairy-free butter
½ cup cocoa powder
3 ½ cups icing sugar
2 tablespoons almond milk
1 teaspoon vanilla
pinch salt

Instructions

Using a hand mixer or a stand mixer with the paddle attachment fitted, beat dairy-free butter and vanilla for 1-2 minutes until creamy.
Add in half of the icing sugar and beat on medium until combined. Add in the cocoa powder and remaining icing sugar and continue to mix. As the mixture thickens, add in almond milk a tablespoon at a time until the frosting is thick and creamy. Add pinch of salt to taste.
If the frosting is still too thick, add a little more of the almond milk until it reaches the right consistency.
Store covered frosting in the fridge, or pipe directly onto cupcakes or cake.

Notes

Makes enough frosting for about 12-14 cupcakes.

I use Nuttelex Buttery to replace butter in most of my recipes as it is dairy-free and gives a 'buttery' flavour without being greasy. As this is an Australian product, the closest US alternative I believe is Earth Balance. Otherwise any dairy-free spread will work.

Nutrition