Looking for an easy, delicious, healthy and VEGAN frosting recipe? Look no further! A simple 3 ingredient, Vegan Chocolate Frosting Recipe is here!
After all these years i’ve finally come up with a healthy solution for that beautiful frosting that’s able to be piped onto cakes and cupcakes and tastes delicious too! This frosting is chocolatey, fudgy and holds its shape. As you can see, the piping stays in place, wohoo!!
The key to this Vegan Chocolate Frosting Recipe is the coconut oil and its starting temperature. If it’s in liquid form, this frosting will be runny and fall flat. If you’re making this in the middle of summer, I’d suggest placing your coconut oil in the fridge for about 30 minutes prior to using. With that said, if it’s too hard, it will also be difficult to work with and you’ll have to warm it up a bit. The perfect consistency is at about 70 degrees F or room temperature.
Now that we’ve gotten the temperature down, onto technique. No hand mixer is actually necessary for this frosting as long as the coconut oil is at the right temperature. I simply mix it all together using my handy, dandy mini spatula. Mini spatulas might possibly be my most treasured cooking utensil!
These are the ones I like best:
Place all the ingredients into a mixing bowl and using your spatula or spoon cream it all together by pressing down and spreading around. Keep going until it’s nice and creamy.
NOTE: Because the base of this frosting is coconut oil, it will harden up in the fridge. If you are frosting a cake or cupcake the day before and storing in a fridge overnight, i suggest removing your cake/cupcake about 2 hours before serving.
leftover frosting can be stored in an airtight container in the fridge, but again, you’ll want to get it to room temperature before using!
Specialty ingredients for this recipe include:
3 Ingredient, Vegan Chocolate Frosting Recipe
3 Ingredient, Vegan Chocolate Frosting
Vegan | Paleo | Gluten-Free
- 1 cup unsweetened cocoa powder
- 1/2 cup coconut oil solid form
- 1/2 cup maple syrup
- 2 pinches sea salt
Using coconut oil that is at room temperature and soft, but solid form, mix everything together using a mini spatula, fork or spoon. Yes, it's that easy!
Pipe through a piping bag or plastic sandwich bag.
Store leftover frosting in an airtight container with a fitted lid in the fridge for 2 – 3 weeks.
*Because the base of this frosting is coconut oil, it will harden up in the fridge. If you are frosting a cake or cupcake the day before and storing in a fridge overnight, i suggest removing your cake/cupcake about 2 hours before serving.
**leftover frosting can be stored in an airtight container in the fridge, but again, you'll want to get it to room temperature before using!