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. Watch the video above!
Servings: 16 servings
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.
Video
Notes
- 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