I’ve been on the search for a vegan chocolate frosting no margarine recipe for a while now! Many of the vegan frosting or icing recipes I have come across include some type of vegan margarine or butter. The thought of having a frosting with vegan margarine or butter wasn’t terribly exciting for me and so I wanted a healthier and yummier alternative.

I love coconut and try to add it to anything I make when it makes sense. I had some coconut milk handy and decided to experiment with a frosting recipe. The result? Amazingness. 🙂

This vegan chocolate frosting recipe is so good you can eat it by itself (I definitely did!). I made this to go along my flourless chocolate cupcakes with cocoa powder recipe which I made for my brother-in-law’s birthday. It was a hit!

Makes enough for 12 small cupcakes

Recipe for Vegan Chocolate Frosting No Margarine

1 can full fat coconut milk

1/4 cup maple syrup (you can add more maple syrup if you like but I found 1/4 cup of maple syrup amount to be the perfect amount of sweetness, although I don’t like things super sweet)

4 tbsp cocoa powder

1 tsp vanilla

Directions for Vegan Chocolate Frosting No Margarine

Place coconut can in the fridge overnight (or for at least 2 hours) Remove the coconut “meat” from the can (this is the solidified white part of the coconut milk) and place into a medium sized bowl. You can save the rest of the coconut liquid (I usually freeze it to use in other baked goods) or you can drink it! Add the remaining ingredients to the bowl and whip it up with a hand mixer until completely smooth. Spread on your goodies / eat alone. Note that the frosting melts quickly so keep it in the fridge until right before you are ready to eat or serve it.