Vegan Chocolate Frosting

Vegan Frosting
The Spruce
  • Total: 5 mins
  • Prep: 5 mins
  • Cook: 0 mins
  • Servings: 8 to 10 servings
Nutritional Guidelines (per serving)
202 Calories
4g Fat
40g Carbs
2g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 202
% Daily Value*
Total Fat 4g 5%
Saturated Fat 1g 6%
Cholesterol 0mg 0%
Sodium 124mg 5%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 6%
Protein 2g
Calcium 31mg 2%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Chocoholics rejoice with this sweet and scrumptious vegan frosting chocolate recipe that will satisfy any chocolate craving without a drop of dairy.

The traditional chocolate frosting is made with sugar, fat (usually butter), and a little flavor but this vegan frosting version exchanges the butter for a dairy-free alternative like soy margarine.​

The frosting is used to give a contrasting taste and texture to vegan cookies, dairy-free cakes, and dairy-free cupcakes. Of course, it's also a beautiful decoration to make sweets look prettier.

This recipe can be doubled or tripled for parties and get-togethers when the time is of the essence.


  • 2 cups confectioners' sugar (organic)
  • 2 ounces soy margarine (softened)
  • 1/4 cup almond milk or soy milk (unsweetened)
  • 3/4 cup cocoa powder
  • 1/2 teaspoon vanilla

Steps to Make It

  1. Gather the ingredients.

    Vegan chocolate icing recipe
    The Spruce
  2. In a medium-large mixing bowl, using an electric hand mixer, cream the confectioners' sugar with the soy margarine until mixture is thick but well combined, about 30 seconds to 1 minute.

    Cream soy margarine and sugar with electric mixer
    The Spruce
  3. Add the almond milk or soy milk, cocoa powder, and vanilla and continue to mix until smooth, about 1 minute.

    Add the almond milk or soy milk, cocoa powder, and vanilla and continue to mix
    The Spruce
  4. Refrigerate and spread just before serving on fully-cooled cookies, cakes or cupcakes.

    Vegan chocolate frosting
    The Spruce
  5. Enjoy!


  • When preparing dairy-free frostings, you can use a "stick" variety of dairy-free soy margarine instead of a "tub" variety.
  • You can use vegan butter with a cocoa butter base, which lends itself to a texture that more closely resembles traditional frosting. If you use a vegan butter with a coconut oil base, you'll find the frosting "melts" much more readily and may need to be refrigerated prior to use to firm up.
  • To give a lighter flavor, you can use whipped vegan butter alternatives.
  • There are a variety of butter substitutes available on the market.
  • If you avoid soy, you can use any other non-dairy milk, including almond milk, cashew milk, or rice milk in this recipe, but be sure to go unsweetened or the balance of flavors will be lost.
  • Other non-dairy milk such as hazelnut milk or coconut milk might change the flavor of the frosting, but they are still perfect substitutes for soy milk.
  • If you've been using a plastic storage bag with icing tips to decorate with frosting, you know how hard it can be to control your designs. Consider upgrading your pastry bag with a silicone piping bag instead. There are a variety of choices that allow you to pipe evenly, some are squeezable and others even have screw-on nozzles so you don't get any surprises while decorating.