I can’t even handle this recipe! 5 Minute Vegan Chocolate Frosting that only requires 4 simple ingredients. AND one of them IS NOT powdered sugar – or any refined sugar for that matter!!! All of my dreams and prayers have been answered!
Who doesn’t enjoy a good frosting on a top of a cake or some brownies or a cupcake? Sometimes it can be the best part, amiright?! Ever since I transitioned into only keeping natural sweeteners in my house (honey, maple syrup, agave nectar, and coconut sugar) and have cut back on how much sugar I eat I have found that most traditional frostings are way too sweet for me now. When I was a kid I remember I would sometimes separate the frosting from the piece of cake and only eat the frosting, leaving behind the cake – because a sugar high when you’re a kid is glorious fun! Yuck, I can’t imagine only eating the frosting now. Do you even know how much powdered sugar goes into a traditional frosting?! Usually about 3 cups – it makes my teeth and stomach ache just thinking about it! But making frosting without that powdered sugar is a challenge because it acts as the thickener – the glue, the bulk that holds everything together.
Then something amazing happened, I stumbled upon a recipe for Black Bean Brownies by Clean and Delicious. I watched her mix up this thick, rich frosting only made of cocoa powder, melted coconut oil, honey/maple syrup, and vanilla – then she spread it on top of her brownies. Friends, pals, fellow foodies, I just knew I MUST try this recipe out for myself and share it with you! This 5 Minute Vegan Chocolate Frosting is a dream, it’s super easy to make, no power tools required – only a bowl and a fork. AND it holds shape when spread onto goodies. Although, I haven’t tried piping this frosting (I’m not really that fancy or talented), it doesn’t slowly drip off cupcakes and it doesn’t dry out. The texture is fudge-y, rich, and has a shiny look to it.
5 Minute Vegan Chocolate Frosting is really flexible. If it’s too runny you can add a little more cocoa powder, if it’s too dry, add a splash of unsweetened almond milk – play around with it until you get the right consistency. Plus you can add other flavor elements – alone the frosting is really rich in chocolate flavor but I have enjoyed adding orange zest to it. Peppermint extract would be delightful, maybe some cinnamon for warmth, or even instant coffee for a mocha flavor!
There will be a recipe coming your way that makes use of this magical 5 Minute Vegan Chocolate Frosting – stay tuned! If you can’t wait to make this frosting you could spread it on cookies, cupcakes, brownies, cakes. Might I suggest spreading it on my Grain Free chocolate Cupcakes (in place of the existing frosting), or my Thin and Crispy Chocolate Cookies (GF), or my Dark Chocolate Brownies (GF + DF)? AND if you’re looking for another vegan frosting made with wholesome ingredients and refined sugar free try my Vegan Cashew Frosting on for size! So much deliciousness, I think you need to invite me over to share ;)!
- ¾ cup unsweetened cocoa powder, sifted if there are lumps
- ¼ cup melted coconut oil
- ¼ cup to ½ cup pure maple syrup or honey (I found maple syrup yields a better consistency)
- 1 teaspoon pure vanilla extract
- (optional) splash of unsweetened almond milk
- Add all ingredients to a small mixing bowl. Mix until everything comes together and you have a thick, rich frosting like consistency.
- Taste and adjust as needed, add a little more maple syrup/honey if not sweet enough or more cocoa powder if too runny.
- You can also stir in a splash of dairy free, unsweetened milk if you find the consistency to be too thick. A little goes a long way.
- Spread onto cooled cupcakes, cookies, cakes, or sweet breads immediately. Although the frosting does stay moist after frosted, I found it does kind of stiffen up and becomes harder to spread after a little while so use right away.