Chocolate Cream Frosting {dairy-free}

** Updated this recipe on 6/7/2025. The old recipe used ¼ cup coconut oil, 5 tablespoons cocoa powder, 6 tablespoons maple syrup or honey, 2 tablespoons almond butter, 6 tablespoons coconut cream, and an optional pinch of salt.

For the coconut cream, you can use full-fat coconut milk that has been refrigerated for at least 24 hours and then skim the cream part of the milk that rises to the top. If you need to thin the frosting a bit, you can add more coconut cream.

If you prefer, you can use another nut, or a seed butter such as pumpkin butter or sunflower butter. Just make sure it's smooth and unsalted.

Feel free to add a pinch of salt when blending the ingredients into the coconut oil.

This frosts one layer of cake or about 8 cupcakes. Feel free to double it if you're making a two layer cake or just like a lot of frosting.

Servings: servings

Calories: 105kcal

Ingredients

¼ cup coconut oil
2 tablespoons cacao or cocoa powder
2 tablespoons maple syrup or honey
2 tablespoons almond butter smooth, unsalted, roasted or raw; or other nut or seed butter
2 tablespoons coconut cream or more as needed; see recipe notes
pinch of salt optional

US Customary - Metric

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, or until it is blended well. Optionally, add a pinch of salt to accentuate the sweetness and dial down the bitterness of the cacao.
To firm it up a bit, place it in the refrigerator or freezer for a few minutes.
Frost cupcakes and cakes. Store it covered in the refrigerator for a few weeks. To use after it's been refrigerated, leave it out at room temperature for a few minutes.

Nutrition