Versatile Vegan Chocolate Frosting (Dairy Free, Egg Free)

READY IN: 6mins
Recipe by rsarahl

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

Top Review by jopratt_8678964

Wow, great frosting and so easy. The cupcakes look perfect and taste even better. Thank you!

Ingredients Nutrition

  • 12 cup margarine, softened (I like Earth Balance)
  • 12 cup shortening
  • 12 cup unsweetened cocoa powder (dutch processed if you have it)
  • 3 cups powdered sugar, sifted
  • 14 cup soymilk or 14 cup rice milk or 14 cup coconut milk or 14 cup almond milk
  • 2 teaspoons 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