Versatile Vegan Chocolate Frosting (Dairy Free, Egg Free)

“This is my favorite frosting because it meets allergy needs and it is super adaptable, quick and easy and OH-SO-FLUFFY and GOOD!”
4 cups

Ingredients Nutrition

  • 118.29 ml margarine, softened (I like Earth Balance)
  • 118.29 ml shortening
  • 118.29 ml unsweetened cocoa powder (dutch processed if you have it)
  • 709.77 ml powdered sugar, sifted
  • 59.14 ml soymilk or 59.14 ml rice milk or 59.14 ml coconut milk or 59.14 ml almond milk
  • 9.85 ml vanilla extract (or extract of your choice, match to the flavor you want) (optional)


  1. Using a stand mixer with paddle or whisk attachment, cream the margarine and shortening together.
  2. Add cocoa, powdered sugar and the liquids and mix slowly until incorporated; going too fast on this step is messy -- powdered sugar clouds and splatters -- go slow until you get those mixed in!
  3. Beat on high until fluffy. It usually takes 5-8 minutes of beating in the mixer for this to get super fluffy --- you will see the texture change and the color gets significantly lighter as well. If it doesn't lighten, it isn't ready.
  4. Variations: To vary the flavor, try different extracts: almond, peppermint, orange, rum, raspberry, etc. Try using orange juice or coffee instead of the milk. This chocolate base is really a great starting point to get a ton of gourmet flavor if you're up for it! ENJOY!

Join the Conversation

  • all
  • reviews
  • tweaks
  • q & a