Description
Our favorite vegan chocolate frosting uses simple wholesome ingredients. It is sweetened with maple syrup instead of powdered sugar. This frosting is thick and fudgy. It is a dark-chocolate-lover’s dream. Spread it onto cakes, cookies, brownies, and more.
Ingredients
- 3/4 cup unsweetened cocoa powder, sifted, if there are lumps
- 1/4 cup coconut oil, melted, still warm, but not hot
- 1/2 cup pure maple syrup
- 1 teaspoon pure vanilla extract
- Optional: pinch of kosher salt
- Optional: 1 to 2 teaspoons unsweetened non-dairy milk, room temp – see notes
Instructions
- Mix: To a medium mixing bowl add the cocoa powder, use a spoon to make a well in the cocoa powder. Add the melted, but not hot coconut oil, maple syrup, vanilla extract, and pinch of salt to the center of the well of the cocoa powder. You can either use a spatula, fork, or, an electric hand mixer to gradually add the dry ingredients into the wet and mix until well combined, and smooth. Use a rubber spatula to scrape down the sides, and the bottom of the bowl to make sure all of the cocoa powder is incorporated. The frosting should be nice and thick.
- Taste: Taste the frosting and adjust as needed. You can add a little more maple syrup if you want it to be sweeter, but not too much otherwise it will become too thin. This frosting is forgiving to an extent. If it gets too thin on you then you can add more cocoa powder. (see notes on options for an even thinner frosting by adding milk).
- Spread: Quickly spread this frosting onto cooled cookies, cakes, muffins, cupcakes, brownies, or sweet breads. Keep in mind that since the base of the frosting is made using coconut oil, the frosting consistency will vary slightly depending on the temperature of your kitchen or other surroundings. If it’s colder then it will stiffen up rather quickly, whereas if it’s warmer it will stay more spreadable a little longer.
- Store: The frosting can remain at room temperature since the ingredients won’t spoil. However, depending on what you spread the frosting or, what the temperature of your surroundings are might determine weather you want to put the frosted dessert in the fridge or not. The frosting itself will last for at least 4 days, maybe up to 1 week.
Notes
Recipe adapted from Clean and Delicious.
Consistency of this frosting/option to add milk: The consistency of this frosting is very dark chocolate, rich. It is thick, and a little goes a long way. Without the milk it is very similar to the consistency of a traditional ganache. If you want the frosting to be a little bit more runny, then add 1 to 2 teaspoons of room temp milk (can be any unflavored milk) to the frosting at a time until you reach your desired consistency. Keep in mind that the taste of the frosting is still very dark chocolate, and not on the sweeter side.
Maple syrup: In my original recipe I gave the option to use 1/4 cup to 1/2 cup honey or agave nectar instead of maple syrup. You can still use either of those ingredients, however I do recommend using pure maple syrup for the best consistency.
