Vegan Chocolate Frosting |Cooking With Amanda

Frosting. It's pretty much an essential part of every kid's childhood, amiright? When my daughter was diagnosed as lactose intolerant last summer, frosting was one of the first things I started to tackle to make it dairy free. This decadent vegan chocolate frosting was the result!

I have a big family, which means a lot of birthday celebrations - and no kid wants to be left out when it comes to cake. The cake is essentially the 2^nd best part of the birthday (PRESENTS!) if it's yours, but the BEST part when you're not the one opening all the new gifts.

I made a vanilla vegan frosting with my gluten free Funfetti cake, but chocolate is the clear favorite. First of all, more people seem to like chocolate than vanilla anyways. But this chocolate frosting is so good, I could make a dessert of it by itself. Just give me a spoon.

I also seem to make chocolate cake the most for birthdays, everyone's all like – GIMMIE THE CHOCOLATE. But much nicer, really.

I recently made this frosting for a birthday cake I made for my uncle who was visiting. Nobody know it wasn't real buttercream until I told them. I love that – being like "surprise, it's vegan!" or "surprise, it's gluten free!" and everyone's all like, "no way!" and I'm all like, "yes way!" because we all talk like Valley Girls. Except we don't. Ok, maybe sometimes.

Anyways – vegan chocolate frosting.

I used this same chocolate frosting for my mini chocolate layer cakes – the cutest little cakes that I baked in ramekins. You can double this frosting, or cut it in half if you're not making a lot of cakes or cupcakes. Or go for (at least) the whole batch no matter what you're making. You won't regret having extra frosting. Extra frosting is never a bad thing.

This frosting is great with chocolate cake (obviously), vanilla/white cake, yellow cake, sugar cookies, with a spoon, or piped directly into your mouth. Enjoy!

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Vegan Chocolate Frosting Recipe

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Ingredients

1/2 cup vegan butter, cold
1/2 cup shortening, preferably red palm
3 cups powdered sugar
1/2 cup unsweetened cocoa powder
1 teaspoon pure vanilla extract
2-3 tablespoons unsweetened coconut milk, or more for a thinner frosting

Directions

Add the vegan butter and shortening to a bowl of a stand mixer fitted with the paddle attachment. Beat on medium speed for 30 seconds to 1 minute, until combined. Scrape down the bowl as necessary.
Add the powdered sugar and cocoa powder and mix on low speed.
Add the vanilla extract and coconut milk and continue to mix on low speed until the sugar is incorporated into the butter/sugar mixture.
Scrape down the bowl and then turn the mixer to medium speed and beat for about 30 seconds to 1 minute until the frosting is fluffy. (Add additional milk if you want a thinner consistency.)
Frost cake/cupcakes immediately. Frosting can be refrigerated and brought to room temperature until ready to use.