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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.

This vegan chocolate buttercream frosting is dairy-free and can be modified into a paleo buttercream frosting as well. It's rich, decadent and delicious!

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.

Vegan Chocolate Buttercream Recipe Video

Want to see how easy it is to make the best vegan chocolate buttercream recipe? Watch the video below!

The Best Vegan Chocolate Buttercream Frosting

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.

This vegan chocolate buttercream frosting is dairy-free and can be modified into a paleo buttercream frosting as well. It's rich, decadent and delicious!

Using Palm Shortening Instead of Butter

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.

What Type of Powdered Sugar to Use?

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.

This vegan chocolate buttercream frosting is dairy-free and can be modified into a paleo buttercream frosting as well. It's rich, decadent and delicious!

How I Make This Vegan Chocolate Buttercream Recipe

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?

More Vegan and Paleo Desserts

And for a chocolate ganache, check out my Chocolate Truffle Tart. Enjoy! 

This vegan chocolate buttercream frosting is dairy-free and can be modified into a paleo buttercream frosting as well. It's rich, decadent and delicious!
4.86 from 34 votes

Vegan Chocolate Buttercream Frosting (dairy-free, paleo)

Prep Time: 15 mins
Total Time: 15 mins
Servings: 16 servings
Author: Lisa Bryan
Print Recipe Pin Recipe
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. Watch the video above!

Ingredients

  • 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

Instructions

  • 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.

Lisa's Tips

  • This recipe makes approximately 3 cups of frosting.
  • 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.

Nutrition

Calories: 366.1kcal, Carbohydrates: 63g, Protein: 1g, Fat: 13.6g, Saturated Fat: 6g, Sodium: 6.6mg, Fiber: 1g, Sugar: 58.8g
Course: Dessert
Cuisine: American
Keyword: Paleo Frosting, Vegan Buttercream, Vegan Chocolate Buttercream Frosting, Vegan Chocolate Frosting, Vegan Frosting
©Downshiftology. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited.
DID YOU MAKE THIS RECIPE?Leave a comment below and share a photo on Instagram. Tag @downshiftology and hashtag it #downshiftology.

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147 comments on “Vegan Chocolate Buttercream Frosting (paleo, dairy-free)”

  1. HI Lisa, not understanding the 8 C powdered sugar. In your video it looks like you’re using 1 C reg powdered sugar and 1 C powdered coconut sugar for a total of 2 C.

    • Hi Kim- You will need 8 cups total for this recipe of powdered sugar. In the video I just sped up the process a bit :)

  2. Hello! I’m making this for my birthday. Which milk do you most suggest? 
    Also, is the recipe saying 1/2 and 3/4 or 1/2 or 3/4 of the milk? Thanks! 

    • Hi Dominique- For this recipe, you can use any milk! I used my almond milk as that was what I had – but anything works. And the measurement is 1/2-3/4, depending how creamy it gets.

  3. Refrigerator life of chocolate palm shortening powder sugar frosting?

  4. Hi There,

    We don’t have any powdered sugar on hand but do have corn syrup and regular cane sugar. Also we don’t have cacao powder but do have cocoa powder? Also, we have oat milk (should be fine) Any thoughts?

    Thanks!

    Chris

    • Hi Chris – you do need powdered sugar for this recipe. If you’d like to powder your can sugar, you can do that. And I have a separate recipe on how to make your own powdered sugar. The other substitutions should be fine.

  5. Can I use palm oil instead of palm shortening?

  6. Lisa, I am pretty good at math, so can you explain how 8 (EIGHT) cups of sugar, a cup of butter, and a cup of cocoa powder yield 3 (THREE) cups of frosting?
    I cut it in half for a two nine inch pan cake, and still had a LOT left over.
    Just wondering if I missed something?

    The cake and frosting were outstanding.

    Bill

    • Hi Bill – you can’t simply add up the ingredients as the powdered sugar dissolves into the more liquid ingredients. Just google cotton candy in water to see what I mean. The large volume of cotton candy disappears. ;) But I’m happy you loved the cake and frosting recipes!

  7. Hi. I’m planning to make this tomorrow for my husband’s birthday. The coconut milk is canned coconut milk or the regular ( the one that comes in a box?)

  8. Lisa, this is truly amazing! You’ve brought this to perfection, and we watched you 😉Were trying to make healthier options for food and desserts. My 11 year old made this cake and tweeked the frosting. I wish I could post the photo. Your a blessing to us all. God bless you abundantly!

    • Hi Nicky – I can’t believe you’re 11 year old made this! Next time, I would love for you to share a photo in the Facebook Group if you are a part of it :) But, I’m glad I can inspire your family with healthy recipes and choices. Can’t wait to see what you create next!

  9. I just wanted to say thank you so much, you saved my bacon. My son is dairy intolerant and we have no bakeries around us that make dairy-free cakes or frosting. I just made a test cake and your frosting recipe and it’s perfect. My mom is a professional cake decorator so I’m sure it will come out perfect on his birthday.

    • Hi Shannon – I’m so glad you found a recipe that works with your son’s dairy intolerance! Can’t wait to see how the final cake turns out :)

  10. This cake looks like a DREAM!!!
    I know you’re so environmentally aware, can I ask a question?  I thought palm oil/organic palm shortening wasn’t good to use as it contributes to the rainforest destruction… is that not right? I just tried to research it just now and didn’t find anything conclusive.  
    Do you have an alternative to the organic palm shortening?  
    thanks so much!!!! 
    I made your roasted Cauliflower soup tonight, it was a hit! 

  11. Should I refrigerate if I’m not frosting the cake for a few hours?

  12. Did it chocolate and skipped the cacao and did it vanilla for the same cake. Worked really well, tasted great and piped and kept it shape well. Only issue I had was there was still a few lumps of shortening left even after mixing for much longer then it stated so made piping difficult at times as would clog up the tip. I just picked those bits out, maybe next time if just be more aware of that and mix for longer. Keeping this as my go to recipe. Thank you so much! 

    • Hi Ginette – So glad you loved this buttercream! Yes, sometimes if it’s not mixed all the way through, it can clump up. But definitely keep this recipe on hand :) It’s a cake essential!

  13. Holy cow! This frosting is amazing! Lemme say this, I cup the powdered sugar in half (4 cups) and it came out awesome. This is a keeper

  14. I made this but with 3 cups of coconut sugar (palm). It was delicious, and it was sweet enough for us. 
    Will definitely make again. 

  15. This was a great vegan alternative to a traditional buttercream. It was very sweet and chocolatey, but delicious. It actually reminded me of Nutella in a way. yum!

  16. I used 5 cups of sugar with a little almond milk and a cup of vegan butter. So yummy! Definitely very sweet. However, I omitted the cocoa because I felt it was too much chocolate on a chocolate cake. Making it for my anniversary. Thank you for this recipe and the chocolate cake.

    • Added some instant coffee (mixed with a teeny bit of hot water first) to cut the sugar and add some more flavour. I will for sure make this recipe as chocolate next time I make a vanilla cake

    • Hi Chelsey – No problem! You can always change the recipe ingredients to your liking :) Glad it came out great and Happy Anniversary!

  17. Hello Lisa, thank you for interesting recipe. 04 august birthday of my sister and I will make this cake. Please tell me 8 cups of sugar is not too much? How this cream for you ? Not too sweet?

    • Hi Julia – there is quite a bit of sugar in this recipe as it is a dessert, but you can always use less sugar and tailor it to your liking :)

  18. I’m looking forward to making this for my daughters first birthday! I don’t have a lot of time spare the day before – could I make this in advance and freeze it? Then would I just re-whip before icing?

  19. I used this for a sheet cake so I halved the recipe. I also used less powdered sugar than called for (3 cups for half the recipe, rather than 4). The taste was very chocolatey and not overly sweet, and it spread very easily. Perfect for my son’s birthday cake!