This vegan chocolate buttercream is pure indulgence, with a velvety texture that will elevate any dessert. Rich, creamy, and perfectly smooth, it’s made with just a handful of simple ingredients. The deep cocoa flavor is balanced with a hint of sweetness, making it a dreamy topping for cakes, cupcakes, or even cookies. Plus, it comes together in just 10 minutes, so you can whip it up whenever a chocolate craving strikes.
Plant-based without compromise, this buttercream is as luxurious as its traditional counterpart. Its silky consistency spreads effortlessly, while the chocolatey aroma invites you to take a bite. Whether you’re vegan or just love a good dessert, this frosting is versatile, satisfying, and guaranteed to impress. Perfect for special occasions or everyday treats, it’s a must-try for anyone who adores chocolate.
What You’ll Need for Vegan Chocolate Buttercream
- 1 cup (8oz/225g) unsalted non-dairy butter in stick form (softened; use brands like Earth Balance or Miyoko’s for best results)
- ¾ cup (3oz/85g) cocoa powder (sifted; use Dutch-processed for a richer flavor)
- 3 cups (12oz/340g) powdered sugar (sifted; adjust to taste if preferred)
- 1 teaspoon vanilla extract (pure extract recommended for best flavor)
- 3-5 tablespoons non-dairy milk (almond, soy, or oat milk work well; adjust for desired consistency)
How to Make Vegan Chocolate Buttercream
- In the bowl of a stand mixer fitted with a whisk attachment (or using a medium bowl and a handheld electric mixer), combine the softened non-dairy butter and sifted cocoa powder. Start mixing on low speed, then increase to medium-high and whisk until fluffy, about 3-4 minutes.
- Reduce the speed to low and gradually add the sifted powdered sugar, mixing until fully combined and smooth.
- Add the vanilla extract and 3 tablespoons of non-dairy milk. Mix until the frosting is creamy and well combined. If the frosting is too thick, add the remaining milk, 1 tablespoon at a time, until you reach your desired consistency.
- Use the frosting immediately, or cover and refrigerate until ready to use. If refrigerated, re-whip the frosting before using to restore its fluffy texture.
- Store any leftover frosting in an airtight container in the refrigerator for up to 5 days.
Perfect Pairings: Serving Suggestions
This Vegan Chocolate Buttercream is a dream on cupcakes, cakes, or even cookies! Try it on a classic vegan chocolate cake for a rich, indulgent treat. It’s also delicious spread on brownies or used as a dip for fresh strawberries. Pro tip: For a fun twist, pipe it onto vegan whoopie pies or sandwich it between two cookies for a decadent dessert.
Storage Secrets: Keeping It Fresh
Store leftover frosting in an airtight container in the refrigerator for up to 5 days. If it hardens, let it sit at room temperature for 10-15 minutes, then re-whip it with a mixer to restore its fluffy texture. For longer storage, freeze it in a sealed container for up to 2 months—just thaw and re-whip before using.
Customize It: Recipe Variations
Want to mix things up? Add a pinch of espresso powder to enhance the chocolate flavor, or swap the vanilla extract for almond or peppermint extract for a unique twist. For a healthier option, try reducing the powdered sugar by ½ cup and adding a touch more non-dairy milk. You can also fold in crushed nuts or vegan chocolate chips for added texture.
Equipment Essentials: Tools You’ll Need
A stand mixer with a whisk attachment is ideal for this recipe, but a handheld electric mixer works just as well. Make sure your non-dairy butter is softened for easy mixing, and sift your cocoa powder and powdered sugar to avoid lumps. A rubber spatula is handy for scraping down the sides of the bowl to ensure everything is evenly combined.
Quick Fixes: Time-Saving Tips
To save time, measure and sift your dry ingredients ahead of time. If your non-dairy butter isn’t softened, cut it into small cubes and let it sit at room temperature for 10-15 minutes. For a smoother frosting, mix on medium-high speed for the full 3-4 minutes—this ensures a light and fluffy texture without extra effort.
Vegan Chocolate Buttercream
Ingredients
- 1 cup unsalted non-dairy butter in stick form (softened)
- ¾ cup cocoa powder (sifted)
- 3 cups powdered sugar (sifted)
- 1 teaspoon vanilla extract
- 3-5 tablespoons non-dairy milk
Instructions
- In the bowl of a stand mixer fitted with a whisk attachment (or with a medium bowl and a handheld electric mixer), whisk the butter and cocoa powder first on low, then, once combined, on medium-high speed until fluffy, about 3-4 minutes.
- Lower the speed to low and add gradually whisk in the powdered sugar until combined.
- Add in the vanilla extract and 3 tablespoons of non-dairy milk and mix until combined. If the frosting is too thick, add the remaining milk, 1 tablespoon at a time, until the desired consistency is reached.
- Use immediately or cover and refrigerate until ready to use. Re-whip before using.
- Store leftover frosting in the refrigerator for up to 5 days.
