Vegan Chocolate Buttercream Frosting (paleo, dairy-free)
This vegan chocolate buttercream frosting is dairy-free and can be modified into a paleo buttercream frosting as well. It’s luxuriously rich, creamy and decadent. The perfect frosting for a chocolate cake or cupcakes.
Sometimes I have the hardest time figuring out what to title my recipes. For instance, take this chocolate buttercream frosting. Which, by the way, is ridiculously amazing. It can be either vegan, paleo or dairy-free depending on how you make it. And it’s a buttercream frosting without any butter (again, depending on which version you go with). Confusing, eh? Do you see my dilemma?
Well, I’ve decided to call it a vegan chocolate buttercream frosting. And you’ve likely seen it piled on top of my Amazing Paleo Chocolate Cake recipe. For a decadent, triple layer cake of rich, chocolatey goodness.
Watch this quick video of my Vegan Chocolate Buttercream Frosting recipe:
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Most traditional buttercream frostings consist of powdered sugar, butter (or butter and shortening), milk and vanilla extract. Chocolate versions of course have cocoa powder.
But today, we’re gonna switch things up – with several different variations that you can make depending on your dietary preferences. Yep, it’s a chocolate buttercream frosting for everyone.
I’ve included the basic recipe below, but let’s walk through the changes for each option:
Dairy-Free or Vegan Chocolate Buttercream Frosting: Use organic palm shortening or vegan butter (or 50/50 palm shortening and vegan butter), plus any non-dairy milk.
Paleo Chocolate Buttercream Frosting: Use powdered coconut sugar (or powdered succanat). You can also use regular butter or 50/50 palm shortening and butter if you do dairy.
I’ve talked in detail about palm shortening before on my molten chocolate cake recipe. So if you’d like to understand how it’s not like Crisco, make sure to read that. But let’s talk about why I love organic palm shortening for frosting, especially over other alternatives like coconut oil.
First, organic palm shortening is highly shelf stable. Coconut oil becomes liquid at 76 degrees fahrenheit. That means that if you use it for a frosting and it’s warmer than 76 degrees, your frosting will soon turn into a liquidy mess and your cake or cupcakes will be ruined.
Second, organic palm shortening is flavorless. Again, unlike coconut oil which has a distinct flavor, palm shortening is neutral in flavor which creates the perfect base for any flavorings you’d like to add. That includes vanilla extract or raw cacao.
But what about the powdered sugar? Okay, I know this is going to be a big question, especially for my paleo readers. As most of you know, I’m label-free (except for gluten-free, as a celiac). I do my darnedest to eat from whole food sources and limit refined sugars as much as possible. But I also believe that a splurge every once in a while is 100% okay.
If you’ve watched my How to Make Powdered Sugar video than you know that you can make homemade powdered sugar from virtually any granulated sugar – including coconut sugar. Awesome, right? I know my paleo peeps are rejoicing. And the darker color of coconut sugar doesn’t matter when you’re adding cacao powder to make a chocolate buttercream.
Now, I will say that coconut sugar has a very caramel flavor. So that is one consideration. But if you’re okay with that, then fab. Coconut sugar is less refined and has a lower glycemic index, but in my humble opinion, sugar is sugar and the effects on your body are the same. As always, moderation is key.
Want to know what I do when I make this recipe? I use 50/50 coconut sugar and organic powdered sugar. It gives the chocolate buttercream this richer, slightly caramel flavor without going over the top. I also use 100% organic palm shortening (as pictured). But if you’d like to sub 50% butter (for a true buttercream) or 50% vegan butter, have at it.
The beauty of this recipe is that it’s highly adaptable to your dietary preferences. The only thing it isn’t is sugar-free (obviously). But sometimes you’ve just gotta have cake, right?
For other desserts that are both vegan and paleo-friendly, check out The Best Chocolate Chip Cookies, Chocolate Avocado Pudding, Pear Pomegranate and Maple Crumble, Affogato with Cacao Nib Ice Cream, Salted Caramel Apple Pie Ice Cream, Raw Mixed Berry and Vanilla Bean Cheesecake and Raw Coconut Macadamia Mango Cheesecake.
And for a chocolate ganache, check out my Chocolate Truffle Tart.
Vegan Chocolate Buttercream Frosting (dairy-free, paleo)
This vegan chocolate buttercream frosting is dairy-free and can be modified into a paleo buttercream frosting as well. Feel free to tweak the recipe to your specific dietary needs.
- 8 cups organic powdered sugar (or powdered coconut sugar, powdered succanat, etc)
- 1 cup raw cacao powder
- 1 cup organic palm shortening (or vegan butter or a combination of both)
- 1/2-3/4 cup almond milk, cashew milk or coconut milk
- 2 tsp vanilla extract
- Add all ingredients to a stand mixer and blend on low for 30 seconds. Once the ingredients have started to combine, slowly increase the speed to high and blend for one minute.
- To thin the consistency (if needed) add more milk, or to thicken add more powdered sugar.
I highly recommend the beater blade if you have a KitchenAid stand mixer. It scrapes the sides and beats at the same time, which is awesome.
It’s really easy to make cashew milk, for use in this recipe and others. Make sure to check out my recipe and video on homemade cashew milk.
Yield: Approx 3 cups frosting, Serving Size: 1/16 of recipe (approx 3 tbsp)
- Amount Per Serving:
- Calories: 366.1
- Total Fat: 13.6g
- Saturated Fat: 6g
- Sodium: 6.6mg
- Carbohydrates: 63g
- Fiber: 1g
- Sugar: 58.8g
- Protein: 1g
Did you make this recipe? I'd love to see!
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