While I love my recipe for chocolate frosting using heavy cream and chocolate, I like this one even more for a few reasons: It’s dairy free and it’s made with cocoa powder, maple syrup, coconut oil, and coconut milk. I can also easily adjust it to my liking.
I’ve been experimenting for a while with cocoa as the key ingredient for chocolate frosting. There are a lot of recipes out there that use unsweetened chocolate and baking chocolate, but I like to avoid the additives in chocolate bars. I’m also trying to focus on plant-based eating to minimize my impact on animals and the planet, so this hits that mark well for me since it’s made of plant-based ingredients.
And another beautiful thing about this recipe: You can work with it just like dairy-based buttercream. It can be piped using a pastry bag to create decorative frosting on cakes and cupcakes. The frosting can be at room temperature or a bit cooler. If it’s a bit on the warm side just put in the refrigerator for 10 minutes or so.
Milk Chocolate Buttercream Frosting {dairy free}
Ingredients
- 1/4 cup coconut oil
- 5 tablespoons cocoa powder
- 6 tablespoons maple syrup
- 2 tablespoons almond butter smooth, unsalted, roasted or raw, no additives
- 6 tablespoons coconut milk full fat
- pinch of salt optional
Instructions
- Melt the coconut oil in a glass bowl over a double boiler (saucepan with simmering water).
- Once the oil is melted (and clear), turn off the heat and add the cocoa powder and blend well with a whisk.
- Add the maple syrup and whisk unti well blended.
- Add the coconut milk and whisk well again.
- Add the almond butter and whisk the frosting for a minute or so, unti it is blended a lightly whipped.
- Frost cupcakes and cakes. Store it covered in the refrigerator for a few weeks.
Hi there 🙂 Looks great! I’m guessing the second coconut oil mentioned in the list is coconut milk as per the recipe 🙂 x
Thanks! Already fixed that. Yes, the second is coconut milk 🙂