This luscious dairy free chocolate frosting is rich, delicious and simple to make! Perfect for anyone who is lactose-intolerant or vegan.
If you're a chocolate lover who avoids dairy, you will absolutely love this dairy-free chocolate frosting!
It's a perfect chocolate frosting recipe for adding the finishing touches to all your favorite baked goodies.
Love dairy free or vegan desserts? Try my Vegan Fudge Brownies or my Dairy Free Chocolate Mousse with only 2 ingredients!
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Why you'll love this dairy free chocolate buttercream frosting
- Simple and quick to make - Not only is this dairy free chocolate frosting a cinch to make, but you'll also be able to whip it up in no time.
- It's 100% Dairy Free - This lactose free chocolate frosting is great for those who are lactose intolerant since there isn't any milk or butter.
- It's Vegan-friendly - Anyone following a vegan lifestyle will love this non dairy chocolate frosting, since it doesn't contain any animal products. It's the best vegan chocolate buttercream frosting.
- It pipes beautifully - One thing I really love about this frosting is how it pipes nicely and neatly. The texture and consistency is perfect, just like regular chocolate buttercream frosting, making it a great option for decorating cakes and cupcakes.
- Amazing flavor - What really stands out, though, is how incredible this frosting tastes! It's rich, chocolaty, and indulgent.
Ingredients for dairy free chocolate frosting
- Unsweetened Cocoa powder - I use Dutch process cocoa powder for a more intense chocolate flavor. Not sure what Dutch process cocoa is? Check out my post about it here.
- Sugar & Salt - I use organic powdered sugar, but you could use regular icing sugar, if you prefer. Salt enhances all the flavors.
- Dairy free butter - I use either vegan butter or block margarine (not the soft spread margarine).
- Plant-based milk - I use unsweetened almond milk.
See the recipe card at the end of the post for quantities.
Equipment you'll need
- mixing bowl
- hand mixer
- spatula
- piping bag & tip (optional)
How to make dairy free chocolate frosting
Step-by-step Instructions
- Beat the dairy free butter for about 2-3 minutes until it softens up a bit.
- Add the cocoa powder, salt, half of the powdered sugar, and half of the milk. Don't worry if it looks crumbly at this point.
- After that, add the remaining powdered sugar and the remaining milk, a tablespoon at a time, until you get the consistency you like. You may not need all the milk.
- Stir the frosting a few times to remove any air bubbles. This will make it smoother and easier to spread.
What does this dairy free chocolate frosting taste like?
This frosting has an incredibly rich chocolate flavor, thanks to the high-quality Dutch cocoa powder. It also has a creamy, silky, velvety smooth texture that's perfect for piping and decorating. Surprisingly, it isn't sugary or overly sweet, either.
Recipe notes
Make-ahead options
You can make this frosting a day or two ahead and keep it in the refrigerator in an airtight container. Set it on the counter and let it come to room temperature before using.
Substitutions
I've never substituted the ingredients in this recipe, but if you have, please let me know what you used in the comments below!
Storage Tips & Freezing Instructions
Store this frosting in the refrigerator in an airtight container for about a week.
Like regular buttercream frosting, this frosting freezes well, too. Store it in a freezer-safe container in the freezer for up to about 2 months. Let it thaw in the refrigerator overnight and then give it a quick stir when you're ready to use it.
Variations
Add flavors or mix-ins to create unique flavors. Here are a few ideas:
- For a hint of citrus, add some orange zest.
- Add some coconut milk and some dried, shredded coconut for a more tropical flavor.
- For a boozy frosting, you could also add some Kahlua or your favorite alcohol.
Top tips for success
Room temperature ingredients - When all the ingredients are at room temperature, it makes blending everything together much easier. The frosting is smoother, too.
Cutting the vegan butter/margarine into cubes - I like doing this because it's easier to cream the butter.
Sifting the powdered sugar - This really helps to avoid having any lumps in the frosting. No one wants to bite into frosting with lumps of sugar!
For a fluffier texture - Keep beating the frosting for another 3-5 minutes after everything has been incorporated.
Frequently asked questions
I always use unsweetened almond milk, but you can use your favorite plant-based milk, just make sure it's sugar-free.
This is probably because of the amount of milk used. You'll need to adjust it by adding either more powdered sugar to thicken it or add more milk to thin it out.
This frosting will harden when refrigerated, just like regular buttercream.
More dairy-free recipes
Let me know how this dairy free chocolate frosting turns out for you in the comments below! I'd love to hear from you!
Recipe
Dairy Free Chocolate Frosting
Equipment
- mixing bowl
- hand mixer
- spatula
- piping bag & tip (optional)
Ingredients
- ½ cup dairy free butter, at room temperature, cut into cubes (113 g) (block, not soft spread)
- 1 cup unsweetened cocoa powder (85 g)
- pinch of salt
- 2-3 cups powdered sugar (240-360 g)
- ⅓ cup unsweetened almond milk (or other sugar-free non-dairy milk) (83 ml)
Before You Start:
For best results, please read through the full post before beginning the recipe.
Instructions
- Beat the dairy free butter to soften it, about 2-3 minutes.½ cup dairy free butter, at room temperature, cut into cubes (113 g)
- Add the cocoa powder, salt, HALF of the powdered sugar, and HALF of the milk. It's OK if it looks very crumbly and dry at this point.1 cup unsweetened cocoa powder (85 g), pinch of salt, 2-3 cups powdered sugar (240-360 g), ⅓ cup unsweetened almond milk (or other sugar-free non-dairy milk) (83 ml)
- Add the remaining powdered sugar and the remaining milk, a tablespoon at a time, until you get the consistency you like. If it's too thin, add more sugar, if it's too thick, add a bit more milk.
- Stir the frosting a few times with a spatula to make it smoother and easier to spread.
- Then fill a piping bag with your favorite tip and pipe swirls on the cupcakes. You could also just frost the cupcakes using an offset spatula or a knife.
- Enjoy!
Andrea
This looks so good! Can't wait to try it!
Voula
Thanks, Andrea! This frosting is amazing! ❤️
Samantha
Could I use coconut oil instead of df butter?
Voula
Hi there! I've never used coconut oil for this recipe, so I'm not sure it will work. I would stick with dairy free butter.
Tera
Everytime I use this recipe i get amazing compliments on it
Voula
That makes me so happy to hear! 😊 I’m thrilled the recipe has been such a hit. Thank you for sharing that—it means a lot! ❤️
Tera
I get so many compliments even when I switch it to dairy! So versatile and such a hit!
Voula
Yay! 🙌 So happy it was a success! Thank you so much for your feedback!❤️
Ann
I have a quick question: do you know if dairy free butter would work for a cooked frosting? For a caramel icing id usually do 1 stick butter to 1 c br sugar , and 1/4 c milk. Ive never used dairy free butter but we’re having friends over this weekend who are dairy free and im not familiar with alternative butters. Please help!
Voula
Hi, Ann! This is a great question! I don't see why dairy free butter wouldn't work, but I recomment using a block-style dairy-free butter or margarine, not the tub kind. The tub versions are usually too soft and can turn a frosting into a slippery mess. A firmer block butter will behave much more like regular butter and give you better results. Hope that helps—and your caramel icing sounds amazing! 😊❤️