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Vegan Chocolate Buttercream Recipe

March 22, 2021 · In: Frosting, Recipes, Vegan

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I am a chocolate lover to the core, so when I decided to create a vegan version of my favorite chocolate buttercream recipe, I was extra careful to make sure that not an ounce of flavor was sacrificed in the process. Rest assured, this Vegan Chocolate Buttercream is every bit as delicious as the real deal – it’s the kind of buttercream that I have to hide from myself so I don’t end up eating spoonful after spoonful! Whether you enjoy it straight out of the bowl or pair it with a cake (this Vegan Chocolate Cake recipe is it’s soul mate), it’s a frosting that’s sure to satisfy. 

vegan chocolate buttercream recipe by sugar and sparrow

This Vegan Chocolate Buttercream recipe could not be easier to make, yet the results are outstanding – super silky, ultra decadent, and packed with chocolatey flavor goodness. It’s perfect for filling and frosting cakes, piping onto cupcakes, and pairing with anything that would be made better with chocolate buttercream. All it takes is five simple ingredients and about ten minutes of your time. 

vegan chocolate buttercream recipe

It all starts with a good quality vegan butter. I love Earth Balance sticks for this recipe, but you can use whatever brand that takes your fancy. Just be sure that you like the flavor of the vegan butter you’re using, as it will end up flavoring the buttercream. Another ingredient that will impact the overall flavor of this Vegan Chocolate Buttercream is the non-dairy milk you choose. I absolutely love this recipe with unsweetened coconut milk and soy milk the most, but any non-dairy milk will do. 

dairy free chocolate buttercream recipe
best vegan sprinkles

This Vegan Chocolate Buttercream goes with anything that pairs well with chocolate, but my all-time favorite pairing is with this Vegan Chocolate Cake recipe. It is irresistible for a chocolate lover, vegan or not. Whatever you’re making this Vegan Chocolate Buttercream for, just beware – you’re gonna want to eat the extra by the spoonful. Consider yourself warned!

vegan chocolate buttercream recipe

Vegan Chocolate Buttercream

5 from 1 vote
A silky smooth, decadent chocolate buttercream that's dairy-free and vegan. The perfect addition to cake, cupcakes, and anything that pairs well with chocolate buttercream.
Print Recipe Pin Recipe
Prep Time:10 mins
Servings: 3 Cups

Ingredients

  • 1 Cup (227g) vegan butter, softened to room temperature I use Earth Balance sticks
  • 3 1/2 Cups (420g) powdered sugar
  • 1/2 Cup (42g) natural unsweetened cocoa powder
  • 1/3 Cup (80ml) unsweetened non-dairy milk, room temperature
  • 2 tsp pure vanilla extract

Instructions

  • With a hand mixer or paddle attachment on your stand mixer, cream the vegan butter on medium-high until it’s creamy and light in color. About 5 minutes.Ā 
  • Add the powdered sugar, cocoa powder, unsweetened non-dairy milk, and vanilla extract. Mix on medium-low for a minute or two, scraping down the bowl and paddle as needed, until fully combined and silky smooth.

Notes

Make Ahead Tips:Ā This buttercream can be made ahead and stored in an airtight container in the refrigerator for up to two weeks. When you’re ready to use it, bring it back to room temperature and re-whip in your stand mixer to bring back to smooth buttercream consistency.Ā 
Dairy-Free Milk Suggestions:Ā My favorites to use with this recipe are unsweetened coconut milk and unsweetened soy milk. You are free to use any dairy-free milk you’d like, but make sure you like the taste of whatever milk option you choose, as it will end up flavoring the buttercream.Ā 

Did you make this Vegan Chocolate Buttercream? I want to know what you think and how you used it! Let me know in the comments below and feel free to tag @sugarandsparrowco in your Instagram photos to show me. I love seeing what you create!

By: Whitney Ā· In: Frosting, Recipes, Vegan Ā· Tagged: buttercream recipes, dairy free, dairy free chocolate buttercream, dairy free recipes, frosting recipes, non dairy, non dairy chocolate buttercream, vegan, vegan chocolate buttercream, vegan chocolate frosting, vegan recipes

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Comments

  1. Naomi says

    May 16, 2021 at 9:28 am

    Do you know if the earth balance spread in the tub is different from the sticks? I can’t seem to find the earth balance sticks…

    Reply
    • Whitney says

      May 17, 2021 at 7:33 pm

      Hi Naomi! After reading the ingredients on both I don’t think there’s a huge difference. You could use the spread with this recipe and be just fine.

      Reply
  2. Emmett says

    June 1, 2021 at 8:56 am

    Howdy again! Would a single batch be enough for 24 cupcakes or should I make 2 batches of this frosting? Thank you!

    Reply
    • Whitney says

      June 2, 2021 at 10:47 am

      I would double the recipe for 24 cupcakes

      Reply
  3. Julie says

    December 30, 2021 at 10:40 am

    Is this firm enough for underneath fondant to give sharp corners please?

    Reply
    • Whitney says

      December 30, 2021 at 10:51 am

      It’s a crusting buttercream so it should totally work under fondant!

      Reply
  4. Amanda says

    July 18, 2022 at 8:15 am

    5 stars
    This frosting is absolute divine! My entire family loved it plain and on the cake I made. I honestly love it better than all the dairy frostings I’ve had in the past. This is now our go-to chocolate frosting. Thank you so much for sharing it!

    Reply
    • Whitney says

      July 25, 2022 at 12:24 pm

      Yay, Amanda! I’m so happy this recipe was a hit!

      Reply

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BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors BANANA BISCOFF CARAMEL CAKE šŸŒšŸŽ‚ these flavors are so warm and cozy together: layers of my favorite extra-moist banana cake, Biscoff cookie butter frosting, gooey salted caramel, and crushed Biscoff crumbs. Top it with a salted caramel drip + a Biscoff sprinkled buttercream rope border to go the extra mile. It’ll be worth it imo! ✨ ⁣⁣
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This is one of four EXTRA EXCLUSIVE bonus recipes you’ll get when you preorder my book, Anyone Can Cake! Click the ā€œAnyone Can Cake: Bonus Recipesā€ link in my bio for all the info ⁣⁣
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#biscoffcakeĀ #lotusbiscoff #bananacake Ā #saltedcaramelĀ #caramelcakeĀ #buttercreamĀ #bakedfromscratchĀ #frostingĀ #bananacaramelĀ #bakeĀ #anyonecancakeĀ #cakesofinstagramĀ #cakeĀ #layercakeĀ #cakedecorating
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OREO TRUFFLES⁣
Yield: 30⁣
⁣⁣
INGREDIENTS⁣⁣
36 Oreo cookies⁣⁣
8 Oz cream cheese, brick-style not the spread⁣⁣
1/2 tsp pure vanilla extract⁣⁣
10 Oz (284g) Ghirardelli melting wafers (dark, milk, or white chocolate)⁣⁣
⁣⁣
INSTRUCTIONS⁣⁣
1. Place the Oreo cookies into a food processor and pulse into fine crumbs.⁣⁣
2. In a stand mixer fitted with the paddle attachment (a hand mixer works fine too!), beat the cream cheese until smooth and creamy. Set aside 2 Tablespoons of the Oreo cookie crumbs, then add the rest to the cream cheese. Add the vanilla and mix on low speed until well combined.⁣⁣
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5. Serve after the chocolate coating has set or store in the refrigerator for up to 2 weeks.⁣⁣
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Full recipe is linked in my bio! ✨⁣⁣
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RASPBERRY BUTTERCREAM⁣
Yield: 3 Cups⁣
⁣
INGREDIENTS⁣
1 Cup (226g) unsalted butter, room temperature⁣
3/4 Cup (18g) freeze-dried raspberries⁣
3 Tbsp (45ml) whole milk, room temperature⁣
1 tsp pure vanilla extract⁣
3 Cups (360g) powdered sugar⁣
pinch of salt⁣
⁣
INSTRUCTIONS⁣
1. With a food processor, grind the raspberries into a fine powder. Sift out the seeds (if a few seeds end up in the powder that is totally ok) and set the powder aside.⁣
2. Whip the butter using a stand mixer with a paddle attachment on medium-high speed until it’s creamy and light in color, about 5 minutes. Add the vanilla, milk, and raspberry powder and continue to mix on medium until fully combined.⁣
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