Dairy Free Chocolate Frosting

This dairy free chocolate frosting is luxuriously creamy, rich, and decadent. The recipe is completely vegan and incredibly easy to make. It’s the perfect frosting for cakes or cupcakes!

In this world, there are two types of people. People who eat cake for the cake, and people who eat cake for the frosting. No surprises here—I eat cake for the frosting, and this dairy free chocolate frosting sits at the top of my list as my favorite right alongside my dairy free cream cheese frosting!

In the last few months, I’ve basically just been coming up with reasons to make it again. It’s easy to whip together, and tastes incredible on my chocolate layer cake, cookie cake, cupcakes, in gluten free whoopie pies, or with fruit! It’s my favorite birthday cake frosting.

The good news? This frosting is completely dairy free while remaining supremely chocolatey, rich, and creamy. It’s made with organic palm shortening, and you can use any dairy free milk you’d like.

This recipe makes plenty of frosting so you can add enough to create thick and even layers for a layer cake, and lick some extra from the spatula!

Dairy Free Ingredients:

There are just a few simple ingredients you’ll need to make this recipe. Here are my notes:

• Palm shortening – This has a creamy texture and a neutral flavor! Go with an organic palm shortening. Palm shortening blends work too.
• Vanilla extract – Adds the perfect hint of vanilla. You could also use almond or orange extract for a pop of unique flavor!
• Powdered sugar – This is just blended sugar. I have tips below on how to make your own from coconut sugar! I recommend getting an organic powdered sugar.
• Cocoa powder – Use unsweetened cocoa powder or cacao powder.
• Dairy free milk – Got a favorite milk? Use that! You can use coconut milk, almond milk, cashew milk, or oat milk!

How to Make Dairy Free Chocolate Frosting

For the best results, I highly recommend using a stand mixer for this recipe so you can add and mix at the same time. Use the flat beater attachment for best results. If you have a KitchenAid mixer, the BeaterBlade is the perfect attachment because it scrapes the sides as it mixes.

1. Beat: Using an electric hand mixer or stand mixer, beat the palm shortening on high for 2-3 minutes, or until soft peaks form. Add the vanilla extract and continue to mix.
2. Add the powders: Slowly add the powdered sugar and cocoa powder to the bowl and continue to whip until combined.
3. Mix in the milk: Add ½ cup dairy free milk. Continue adding a little more milk, 1 tablespoon at a time, until the frosting reaches your desired consistency. Mix for 2-3 minutes until no clumps remain. 
4. Frost: Use to make a layer cake, cupcakes, or eat it with a spoon! This frosting can be stored at room temperature for up to three days, or in the fridge for up to two weeks. 

Frosting Without Butter

This frosting recipe is basically a buttercream frosting without the butter and cream. Yes, it is possible! Traditional buttercream recipes include a combination of butter, heavy cream, and sugar. Buttercream frosting is fluffy, smooth, and decadent. It’s what most people associate with cake and frosting.

In this recipe, the butter is swapped out for organic palm shortening, and the heavy cream is swapped out for dairy free milk. You’re still using smooth and creamy ingredients, which results in an incredibly rich and decadent frosting.

What is Palm Shortening?

Palm shortening is expeller-pressed palm oil with some of the unsaturated fatty acids removed. This gives it a thick and luxurious texture that’s perfect for baking. Palm shortening is not hydrogenated and is completely trans fat free.

I absolutely love using organic palm shortening for frosting recipes because it’s shelf stable and has a neutral flavor. While I typically using coconut oil in baking, it’s not a good fit for frosting recipes. It doesn’t have a neutral flavor, and it has a melting point of 76 degrees Fahrenheit. This means your frosting will melt at room temperature during the warmer months.

Can I Make Paleo Frosting?

Powdered sugar is just sugar that has been ground into a fine powder. You can easily do this on your own. Just take your favorite sugar and throw it in a high-speed blender or food processor and blend until broken down and fine. I personally love using organic powdered sugar in this vegan frosting recipe, which is derived from organic cane sugar.

If you’re paleo, you know that cane sugar isn’t paleo. But, coconut sugar is paleo friendly and a great option as a sweetener! To make this frosting paleo, you can make your own powdered sugar from coconut sugar. Just add 2 1/2 cups coconut sugar and 2 1/2 tablespoons tapioca flour to a high speed blender or food processor and process for 1-2 minutes. Then, add it into the recipe as instructed below.

My Tips + Tricks:

• Make sure to sift your cocoa powder and powdered sugar for the best texture.
• I love using the BeaterBlade to mix together ingredients.
• Frosting too thick? Add the extra milk 1 tablespoon at a time until you get the texture you want.
• Keeping whipping until you get a light and fluffy texture. It can take 3-5 minutes to whip air into the frosting.
• 1 recipe will successfully frost a three layer cake. You’ll get about 3 cups frosting from this recipe.

How to Store Leftover Frosting

Store leftover frosting in an airtight container at room temperature for up to three days, or up to two weeks in the refrigerator. For best results, I recommend making the frosting the same day you’ll be using it.

If you want to make the frosting ahead time, store it in an airtight container in the fridge and lay it out at room temperature a few hours before you use it. You’ll likely need to whip the frosting again before using it.

Can I Make Substitutions?

Sure! Here’s some alternatives to the ingredients in the recipe:

• Vanilla Extract: Use another extract like almond or orange extract
• Dairy Free Milk: Any milk will work here! Coconut, almond, oat, or even regular milk! All will make dairy free chocolate frosting.
• Powdered Sugar: You can make your own from any sugar. Just blend it in the food processor until broken down and fine.

Can I Freeze Chocolate Frosting?

Yes! Frosting does exceptionally well in the freezer. Just store it in an airtight container in the freezer for up to three months. When you want to use it, just lay it out at room temperature until it’s softened. I recommend whipping it again in the mixer to make it light and fluffy.

Stocking the Pantry

I’ve had this KitchenAid stand mixer for over 10 years and it is durable and works beautifully! I highly recommend it. I personally use Thrive Market for most of my pantry needs because it saves me some cash—especially when it comes to commonly used items like organic powdered sugar and organic coconut milk. For a complete list of my recommend pantry items and what I use in my home, check out my Baking and Cooking Resources Page.

Other Recipes You’ll Love

• Paleo Chocolate Cake
• Dairy Free Cream Cheese Frosting
• Dairy Free Chocolate Pudding with Almond Milk
• The Best Paleo Chewy Chocolate Chip Cookies
• Paleo Chocolate Banana Bread

Did you make this dairy free chocolate frosting? Let me know what you thought in the comments below!