3-Ingredient Vegan Dark Chocolate Frosting (No Butter)

Showing is the top of a chocolate cake that's half covered with a healthy vegan dark chocolate frosting.

5 from 3 votes

3-Ingredient Vegan Dark Chocolate Frosting (No Butter)

This easy vegan dark chocolate frosting is ultra smooth, extra chocolatey and just perfectly sweetened. Made without any vegan butter or powdered sugar, it requires only 3 simple pantry ingredients and is perfect to frost cakes, brownies, bars and so much more.

Prep Time10

Chilling time30

Total Time40

Course: Dessert

Cuisine: American

Keyword: Vegan

Servings: serving

Calories: 136kcal

Author: Jessica Laroche

Equipment

Electric beaters

Ingredients

½ cup full fat canned coconut milk well mixed before measuring
2 tbsp coconut oil
1 cup vegan dark chocolate chips

Instructions

In a small pot, combine the coconut milk with the coconut oil and warm up on medium heat until melted and almost simmering (but not boiling). Then, remove from the heat.
Add the chocolate chips to the warm mixture, let them sit for about 2 minutes and then stir until all the chocolate chips are melted. You are looking for a very uniform mixture without any pieces of chocolate left.
Transfer the chocolate sauce to a large mixing bowl and transfer to the freezer for 20-30 min. The mixture will cool down and set quicker on the edges of the bowl. The mixture is ready to be whipped up when about half saucy-half thick cream (see video).
Then, use a spoon or a spatula to dislodge the thick cream sticking on the edges of the bowl and then, using electric beaters, whisk the mixture on high speed. You will need to beat for at least 5 minutes to fluff the frosting nicely.
You can transfer back the frosting to the freezer for another 10-15 minutes to firm up a little more as needed if it does not seem to whip easily. Alternatively, if your mixture is too firm to whip up, then let it warm up for a few minutes at room temperature and beat again. You are looking for a lighter in color and fluffy texture.

Video

Notes

Storage: this frosting takes a little work to frost, but once whipped to your taste, it really holds up well. I kept it at room temperature for a few days after I used it over a cake and it stayed firm and fluff. You can also keep it in the fridge or even freeze it. Don't hesitate to give it another whisk if needed just before using if you stored it for a few days as it can firm up once chilled.
Make sure to whisk the can of coconut milk before measuring. I know some cans are already uniform, but here in USA canned of coconut milk often comes into a watery bottom part with a top thick coconut cream.
You cannot whip the frosting by hand. You need electric beaters to reach the fluffy texture.
When you transfer the chocolate sauce, be sure to use a large bowl. You will need extra space when beating the frosting.
Once you stir the chocolate chips in the coconut milk, you need to ensure all the chips are FULLY melted before transferring to the freezer so you don't end up with a lumpy frosting.
The best way to serve this frosting is over my vegan chocolate orange cake!
Nutrition: please note that the nutritional information is an estimate per serving provided for informational purposes only (calculated by software) and accuracy is not guaranteed. Consult with your healthcare provider or a registered dietitian if you need precise nutrition calculations for health reasons.

Nutrition