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 vegan chocolate cupcake (recipe to be posted soon) 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 solid white part) and place into a medium sized bowl. You can save 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.
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