If you are looking for a Dairy Free Chocolate Frosting, this is it! This is one of my favorite frostings, and I bet you won’t even be able to tell that it is dairy free. And you are able to pipe this frosting making it easy to decorate cakes and cupcakes!
The key to this frosting is the dairy free shortening. I use a palm shortening that is blended with coconut oil instead of butter. You can find it at natural grocery stores or online. This is what gives the frosting great structure, and it won’t melt like frostings that are just made out of coconut oil.
Another important ingredient is the cocoa powder, especially since you can choose a lighter or darker powder based on your preference. This will have a big impact on the flavor, and I like to use an organic dutch processed cocoa powder for my frostings. I think it has a richer flavor but use whichever cocoa powder you like the best!
And as usual, I used some maple syrup in this recipe. It helps to balance the flavor of the coconut cream and shortening, which don’t have any sugar. I recommend using real maple syrup. If you use imitation syrup it will have a different flavor and potentially a different texture.
The Dairy Free Chocolate Frosting recipe is below. There is no need to adjust for altitude for this recipe since you aren’t baking anything. And if you are looking for a vanilla version, check out my Dairy Free Vanilla Frosting recipe here. I hope you enjoy the recipe! Be sure to leave a comment if you have any questions or try it out!
Dairy Free Chocolate Frosting - DF
- 2 cups palm & coconut shortening (one 15oz. container)
- 1/2 cup cocoa powder
- 32 oz. powdered sugar (2 16 oz. bags or about 8 cups
- 1 can coconut cream (5.4 oz.)
- 2 tbsp maple syrup
- 2 tbsp vanilla extract
- Add the shortening to your mixing bowl and beat for a few seconds.
- Add the cocoa powder and mix until incorporated.
- Open a bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
- Add in the vanilla extract. Mix until combined.
- Open the second bag of powdered sugar and add in about a third of the bag. Mix until combined. Repeat until the whole bag is mixed in.
- Add in the maple syrup and coconut cream.
- Mix the frosting for 1 minute then scrape the bowl. Mix for an additional 1 minute.
- Mix the frosting by hand with a spatula or spoonula for a few seconds to try to get out some of the air bubbles and make sure everything is incorporated.
- Frost your cake, cupcakes, cookies, etc.!
- Store any leftovers in an airtight container. It will last up to 1 week in the refrigerator, or you could freeze it for up to 3 months.