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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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!