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Vegan Chocolate Frosting

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

Ingredients

Instructions

  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