Dairy Free Chocolate Frosting
Rich, deeply chocolatey, and impossibly smooth, this frosting is the kind that makes people scrape the bowl clean before the cake even gets decorated. It layers finely chopped melted chocolate with unsweetened cocoa powder for a double-chocolate depth that tastes anything but stripped down. Dairy-free butter and a splash of dairy-free milk stand in seamlessly for their conventional counterparts, whipping up into something genuinely light and fluffy — no compromise in texture, no waxy aftertaste. A pinch of salt and a touch of vanilla round out the flavor so it tastes balanced rather than just sweet. The technique matters here: cooling the melted chocolate before adding it keeps the butter from breaking, and beating everything on medium-high at the end is what gives you that soft, pillowy peak. This batch frosts up to 12 servings, making it ideal for a layer cake, a sheet cake, or a generous pile of cupcakes. Keep a little extra dairy-free milk and powdered sugar nearby to dial in the consistency exactly the way you like it.
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Learn more →Ingredients
12 servings
- 4 oz dairy free chocolate, finely chopped
- 1 cup (2 sticks) dairy free butter, softened to room temperature
- 2 ½ cups powdered sugar, sifted
- ⅓ cup unsweetened cocoa powder, sifted
- 3 tbsp dairy free milk
Chef's tipUse plain, unsweetened oat milk, measured 1:1. It works well in drinks, batters, sauces, and soups; avoid it where milk sets the texture, like custards, puddings, and frozen desserts. - 1 tsp pure vanilla extract
- ¼ tsp fine salt
Instructions
- 1
Place the chopped dairy free chocolate in a small saucepan over the lowest heat setting, stirring constantly, until just melted and smooth, about 2–3 minutes. Remove from heat and set aside to cool for 10 minutes, until no longer warm to the touch.
- 2
In a large mixing bowl, beat the softened dairy free butter with a stand mixer or hand mixer on medium speed until pale and fluffy, about 2 minutes.
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