Note that the FDA does list coconut as a tree nut, though many people with tree nut allergies are fine with coconut. Use the double boiler method to melt the chocolate and coconut cream, or do the following: add coconut cream and chocolate chips to a large microwave-safe bowl—use a deep bowl if you plan to whip the frosting later in this bowl. At this point, the texture should be firm but spreadable and slightly soft. Tried this Recipe? Vegan frosting recipes are easy to make and so worth it! 1x 2x 3x. I have made this twice :). This rich and buttery Vegan Chocolate Frosting is easy to make and tastes oh so decadent with cake, cupcakes, and more! The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. I have on occasion made it too thick so that once it goes into the piping syringe it won’t come out again! Pour 1 tablespoon of boiling water onto the margarine and mix well. It gives a lovely rich, chocolatey colour and deep flavour. Set aside. Place a mesh strainer on top of a medium-sized mixing bowl. Almond milk. Perfect for use on cakes, cupcakes and cookies. No need to chill after adding additional sugar. STAND MIXER: you can use the paddle or balloon whisk attachment. Save my name, email, and website in this browser for the next time I comment. Enjoy! This super simple vegan chocolate frosting is absolutely gorgeous on…. Rude or insulting comments will not be accepted. It should be soft enough to whip, but firm enough to not become liquidy when whipping. Be sure to let your cake cool completely before adding frosting to prevent it from melting into the sponge. After you’ve put in the time chilling and mixing, the big question is: how does it taste?! First time commenting? Begin by placing the softened vegan butter in a mixing bowl. And happy birthday!! Read more about our affiliate linking policy. The most helpful comments are the ones that give useful feedback for others who might make the recipe, tell about substitutions you made or adjustments you made and how it turned out, or assisting other commenters. You can easily double or triple the mixture if you’re baking in large quantities. Your email address will not be published. Gluten-Free Chocolate Cupcakes with Chocolate Buttercream Frosting, Chocolate Sheet Cake with Chocolate Fudge Frosting, Gluten-Free Chocolate Cake with Chocolate Ganache Frosting, How To Make Vegan Lemon Buttercream Frosting. If it still feels too loose or difficult to pipe or spread, add additional powdered sugar 2 tablespoons at a time. Sorry, our subscription service is unavailable. Note that this oil turns to liquid in hot temperatures so your coconut oil chocolate frosting will need to remain refrigerated. It’s really best to take the slow road here and take it one step at a time. This recipe is a simple 5-ingredient mix of powdered sugar, cocoa powder, vegan butter, vanilla and non-dairy milk (any non-dairy milk will do). Repeat this step until the mixture is gone. Taste before adding more. 4 Chill the frosting: Place the bowl of frosting in the refrigerator for 20 minutes. ★☆ Come enjoy Marly’s amazing easy vegan recipes for yourself! Stir between heating increments, until chocolate is melted. Store leftovers in an airtight container and freeze for up to 3 months. Next you’re going to chill your frosting, but you may need your hand mixer at the very end, so simply set it aside now to save yourself on dishes! You can also beat it again to make it soft and fluffy. I love using mine in smoothies or whisking it into pureed soups or curries. It is: If you refrigerate this frosting, it gets a delicious crystalized texture on the edges, which I love and is so great on cakes. I love making delicious vegan food and creating vegan versions of all your old favorites, so that you’ll never feel like you’re missing out. In fact, it might thicken as it chills so stir in a teaspoon or two of plant-based milk to get it back to a spreadable consistency. Also, be sure to use full fat coconut milk, not coconut cream or low-fat coconut milk, which won’t work the same. Pull up a chair! Keep any unused chocolate frosting stored in an airtight container in the fridge. The frosting was delicious. It’s just too thick! As far as frostings go, the dark chocolate flavor is suitable for vegans — others include yellow 5, aka Tartrazine, which is tested on animals. 3 Start beating in powdered sugar: Using electric hand mixer or a stand mixer fitted with the whisk attachment, beat in 1 1/4 cup of the powdered sugar a little at a time, followed by the vanilla. To thaw, place the frozen icing in the fridge overnight, then use a mixer to beat the mixture until it’s light and fluffy. You want your frosting to be thick, but still spreadable. The Vegan Chocolate Frosting adds a pretty finishing touch to cakes, such as our Vegan Chocolate Cake or Cupcakes. Taste and add more sugar if needed. This has proven to be an elusive thing. Emma here, managing editor for Simply Recipes. Be sure to use a mixer or stand mixer for this recipe to get a whipped texture to your vegan buttercream frosting. Allow to soften and warm up a bit at room temperature, for about 10-15 minutes. Vegan chocolate frosting is a rich, thick, dark chocolate ganache-like frosting. you guessed it – a vegan chocolate cake! Add one tablespoon plant-based creamer. So today I’m covering your common questions, sharing some new photos, and taking you through how to make homemade vegan chocolate frosting. Vegan Sweet Potato Casserole with Pecan Crumble. Her blog is filled with comforting, familiar and easy-to-follow recipes that will fit into every household. Megan Gordon is the Director of Sales and Marketing at Simply Recipes. Remove from the microwave or the double boiler, and stir until the chocolate is completely melted. You can find the privacy policy and disclaimer here. If you're not sure if the person or people eating your cookies has a tree nut allergy that includes coconut, check with them before making this recipe. 2 Mix in the coconut milk: Using hand mixers or a stand mixer with a whisk attachment on low speed, gradually mix the coconut milk into the chocolate until smooth. I think you’d be best off using our Easy Vanilla Buttercream Frosting, subbing something like Earth Balance for the butter and a good, right non-dairy milk for the cream (I’m really into Chobani Extra Rich Oat Milk these days). Be sure and leave a comment and a rating of this recipe below and then take a quick photo and share it with me using #namelymarly on Instagram. Show me your creation!