Vegan Chocolate Frosting

April 10, 2012

This vegan chocolate frosting tastes just like traditional chocolate buttercream frosting, but is gluten-free and dairy-free for vegan baked treats.

Vegan Chocolate Frosting

This vegan chocolate frosting is absolutely incredible. It’s the best vegan chocolate frosting I’ve tried, and it’s also the healthiest. This vegan chocolate frosting tastes just like traditional chocolate buttercream frosting, but is gluten-free, dairy-free, and soy-free to make healthier plant-based baked treats.

I got the recipe for this incredible vegan chocolate frosting from my friend Ricki Heller, who is the most talented vegan baker. If you’re looking for incredible vegan and gluten-free baked goods, her website has the most incredible recipes.

How To Make Vegan Chocolate Frosting

There are a lot of ways to make vegan chocolate frosting. Most recipes vegan milk, vegan butter, and powdered sugar. I prefer making vegan frosting in a healthier way.

The best way to make vegan chocolate frosting is to use a base of sweet potato and cashew butter to get an amazing thick creamy texture, and then add the flavorings.

In this chocolate frosting, you use:

  • mashed steamed orange-flesh sweet potato
  • cashew butter (or tahini to make nut-free)
  • unsweetened dark vegan chocolate
  • carob powder
  • melted virgin coconut oil
  • coconut sugar
  • stevia
  • vanilla
  • sea salt

Use your stand mixer to whip these ingredients into a rich, buttercream chocolate frosting that will blow your mind!

Ricki Heller

Ricki is the most talented gluten-free vegan baker I know. I’ve made tons of her recipes and they are always amazing.

As a cookbook author, natural nutritionist and teacher, Ricki is a wealth of knowledge about health and nutrition, and anti-candida practices. Her super power is developing candida-friendly desserts.

Rick Heller’s books

You can find tons of mind-blowing recipes on Ricki’s website, or grab a copy of her awesome cookbooks:

Do not miss this vegan chocolate frosting!

I’m serious. Make this vegan chocolate frosting! I literally contemplated death by chocolate frosting when I made this recipe last week. Scott had to literally pry my fingers from the stand mixer bowl lest we have none left to ice the cupcakes!

Other Vegan Chocolate Recipes

Vegan Chocolate Espresso Cake
Gluten-Free Vegan Chocolate Chip Cookies
Allergy-Free Vegan Chocolate Brownies
Vegan Chocolate Orange Cake
Vegan Gluten-Free Chocolate Pancakes

Let me know what you think of this vegan chocolate frosting in the comments!

Your feedback is important, and it helps me decide which recipes to post next for you.


Vegan Chocolate Frosting

This vegan chocolate frosting tastes just like traditional chocolate buttercream frosting, but is gluten-free and dairy-free for healthy vegan baked treats.

Prep Time 10 minutes
Total Time 10 minutes
Servings 1 Cup
Author Tess Masters



  1. Place the sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer fitted with the whisk attachment, and mix until well combined. Add the carob powder and process until combined. Set aside.

  2. In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat. Stir constantly until chocolate melts; remove from heat.
  3. Pour the melted chocolate mixture into the bowl of the stand mixer, and process until smooth and creamy. (If the coconut oil begins to separate (the mixture will appear oily and a bit curdled), or if the mixture is too thick, add one tablespoon more of the sweet potato purée, and mix again. It should come together in a silky, spreadable frosting.)

  4. Use this fudge-style frosting immediately, or chill in the fridge until firm, then beat again in the stand mixer until fluffy and light for a “buttercream” frosting. This frosting can also be frozen. Defrost overnight in the fridge, then bring to room temperature and beat in your mixer before using.  
  5. Frosting makes enough for one cake or 12 mini cupcakes.

Recipe Notes

Recipe from Ricki Heller
Photo by Trent Lanz; styling by Alicia Buszczak


Comments 58

  1. Tess–I’m speechless (and believe me, that’s a tough trick to pull off)! Thank you SO much for this amazing write up and for making me sound so good. 😉 Can’t wait to meet you, too–very much looking forward to hugging and lots of gabbing! 😀

    1. It was EASY PEASY to convey how amazing you are, because you had already done all of the work! Your fabulousness translates without ANY work from me! Yes! SOO much gabbing and hugging to do this week.
      3 more sleeps! I cannot wait xxx

    1. LOL! Oh Christine you make me laugh…
      I almost couldn’t complete step 9 either!
      This is SOOOO good. RIGHT up your alley.
      Can’t wait to hear what you think xx

  2. Oh my goodness! Do you have any idea how many times we get requests for sugar-free, grain free frosting? I can’t WAIT to try this frosting – it looks simply MARVELOUS!
    Squealing over to store now… for ingredients. I’ll try to follow “Step 9” directions, but it looks tough! 🙂

      1. Hi Ricki!
        Yes, sometimes we get special order requests for cakes and cupcakes without sugar. Up until now, I have always said no and didn’t know where to send them if they wanted to make their own. Now I know I can send them to your site – YAY!!! I can’t wait to try this frosting! It looks so yummy! Thank you!

  3. I saw the word CHOCOLATE and was hooked. Can’t wait to make this!! I agree with Christine – #9 is silly!! 🙂 Ain’t gonna happen! I am currently on a candida cleanse and her website will be perfect for me to visit and indulge in. Ricki sounds like a wonderful, beautiful person (she covers all her bases in her 3 D’s) – those are important aspects in my life too. Thanks, Tess and Ricki. You girls ROCK!!! XOXO

    1. LOl! I love it! Yes! #9 is SILLY for piggies!
      Yes! Kibby – DEFINITELY check out Ricki’s website. She will be a LIFELINE for you while you are on your candida cleanse.
      She is SO amazing and generous.
      Just email her with any questions.

    2. Thank you so much, Kibby. I’d say that the three D’s are probably 3 of the most important things in my life! 😀 And yes, you’ll find all kinds of candida-friendly recipes on my site (I’m on the anti-candida diet, too).

  4. What an ingenious recipe created by an extremely brilliant lady! And it accommodates everyone’s needs, particularly the sugar factor. Sounds like a real show stopper – must try asap!!!

    1. Thanks, Lisa! Hope you like it. And I’m so glad to be able to accommodate so many different dietary needs with this! 🙂

  5. That frosting sounds unbelievable! I unfortunately cannot use cashew or sesame due my child’s food allergies. What do you think about using sunflower seed butter as a substitute? Thank you!!!

    1. I’ve never tried it with sunbutter, but it should work–the texture is very similar. If you do give it a try, please let us all know how it turns out! I’d love to be able to add that option to the original recipe, too. 🙂

    1. It’s crazy how challenging it can be!! Fingers crossed that the sunflower seed works. I LOVE cashews!!!!! 🙁

  6. Tess I can say this frosting is amazing! I have made it a few times, and it wows me every time. This is a reminder that I need to make it again! Your description of Ricki is bang-on. She’s definitely one of a kind! We’re so lucky to have you two on board at The Balanced Platter. Sadly, I won’t be able to make it to Nourished. Can you have someone videotape that hug you’re going to give Ricki? xo

    1. Maggie, we will miss you at Nourished!! And as I said on FB, so glad that you love this frosting as much as I do! And yes, you need to make it again. 😉

    2. Thankyou Maggie!
      I am absolutely thrilled to be a part of TBP with all of you lovely and talented ladies.
      I am so sorry we will miss you in Chicago this week. I will definitely take a photo when Ricki and I first meet!

  7. I have been looking for a dairy free ‘buttercream’ for a long time. I’ve been dairy free since my twins were born and I have to continue because if I let the diary in eczema flares up! I’m going to have to try this! Thanks!

    1. Hope this suits your needs, Allissabeth! I think the texture is incredibly close to “real” buttercream (in the whipped version). Enjoy! 🙂

  8. What a gorgeous picture! My mouth is totally watering over this one. And what a great website! Everything looks delish.

  9. Totally mouth watering. I’ll try really hard to follow your step 9. There is a white and yellow sweet potato. Just wondering if both will taste the same?

    1. Vegetarian,
      Thanks so much! I always use the yellow (orange) sweet potatoes–the ones that are more moist. Over here, we call the white ones “yams” as far as I know. When I do encounter a dryer potato, though, I simply add a tablespoon or two of water to the food processor to ensure it’s creamy and a bit moist. Hope that helps! 🙂

  10. This frosting looks divine! Thank you so much for sharing your great recipe on Allergy-Free Wednesdays! In order to be featured, please provide a link back to an AFW Hostess. Be sure to check back next week for recipe highlights (including the top 3 reader choice submissions and hostess favorites).

    Be Well!

    1. Thanks Laura,
      Ricki’s frosting rocks and she was kind enough to share it here and on your linky.
      We will check back next week to see what you have!

    1. Hi Raechel,
      Yes, you can use powdered stevia, no problem! I prefer the liquid because I find that the powdered sometimes has an aftertaste, but if you’re okay with powdered, go ahead. Use the same volume (ie, about 1/4 teaspoon). Thanks so much! 🙂

  11. Ricki I NEVER would have thought of making icing this way… this is GENIUS!!! I cannot wait to try this the next time I need chocolate icing! thank you so much for making a lower sugar icing that is beautiful!

    1. Aw, thanks, Carrie! Glad you like it. I try not to make it too often. . . too easy to just eat it off the spoon 😉 Loved your muffin recipe, too!! 😀

  12. Ricki, what an amazing recipe! I’m allergic to coconut, but looking forward to giving this a try with pure palm oil. Won’t have the coconut flavor, but…

    I’m a big fan of your work. Keep it up, you gluten free star!

    1. Carla, I couldn’t be more thrilled to see your comment here! Thank you so much for your kind words. Can’t wait to hear how it turns out with palm oil! 🙂

  13. Yes, you can leave out the stevia and use more sugar, or just use semisweet chocolate instead of the unsweetened, and that will work, too.

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