This Vegan Avocado Chocolate Frosting is made with wholesome ingredients to spread over cakes, brownies, cupcakes, or just eat with a spoon.
- It’s made without powdered sugar or butter.
- It’s dairy-free, paleo, rich, and creamy.
- It comes together easily in a bowl with a simple hand blender, or you can blend it in a food processor.
Perfect when you want a decadent chocolate topping, and there’s no need to worry about over whipping or over mixing.
Chocolate frosting without powdered sugar
Most frosting recipes call for powdered sugar to sweeten and thicken the frosting. However, this healthy version is sweetened with maple syrup. Maple syrup works in this recipe because avocado is used to thicken the frosting and give it that creamy, silky texture.
Maple syrup is my preferred sweetener for this frosting recipe. Its sweetness cuts through the avocado and cocoa nicely. However, you could use another liquid sweetener like honey, brown rice syrup or a sugar-free syrup if you prefer.
Chocolate frosting without butter
Avocado acts as a whole food, dairy-free replacement for butter in this chocolate frosting recipe. I also add some melted coconut oil, which combines with the avocado to mimic the way buttercream frosting sets firm in the fridge. What you get is a rich vegan icing with a thick and spreadable texture, that also sets just firm enough in the fridge to give a clean cut.
When to make this vegan chocolate frosting
I always make this vegan chocolate frosting right before I want to use it. It’s easiest to spread or pipe as soon as it’s made. Then I transfer my frosted creation to the fridge so the frosting can firm up for easy cutting.
Ingredients for vegan avocado chocolate frosting
- Avocado: Avocado flesh is the base of the frosting and gives a thick and creamy texture. Make sure your avocado is ripe, otherwise it won’t blend smoothly.
- Cocoa powder: Cocoa powder gives the frosting its chocolate flavor. Dutch process cocoa powder is ideal for the smoothest taste. But regular cocoa powder or raw cacao powder will also work. They are just slightly more bitter.
- Maple syrup: I sweeten the frosting with pure maple syrup. Honey or brown rice syrup also work if you prefer. However, maple syrup is my preference because it’s sweet enough to cut through the avocado and cocoa while still being neutral in flavor.
- Coconut oil: Some melted coconut oil is blended into the frosting so that it sets similar to buttercream frosting when chilled in the fridge.
- Vanilla extract: I love to add vanilla to any chocolate recipe. Vanilla paste or fresh vanilla bean seeds would also be amazing if you have them.
- Salt: A pinch of salt is always essential with chocolate in my opinion. It really enhances the flavor. Just add it to taste.
How to store vegan avocado chocolate frosting
You can store leftover chocolate frosting in a sealed container in the refrigerator for up to 3 days. It will darken in color slightly, but it will still taste good.
However, my favorite way to use up leftover frosting is to spoon it into small glasses and enjoy it as a pudding or thick chocolate mousse, topped with some grated dark chocolate.
Vegan Avocado Chocolate Frosting Recipe
Recipe video below. This vegan avocado chocolate frosting is rich, creamy, and dairy-free – made without powdered sugar or butter. It’s perfect for cakes, brownies, and cupcakes. Plus, it’s easy to make in one bowl with a hand blender.
- Serves: 1 cup
- Prep time: 10 mins
- Cook time: 0 mins
Ingredients
- 1 small ripe avocado to give 5 oz (140 g) flesh (see Note 1)
- 1/4 cup (30 g) cocoa powder (see Note 2)
- 1/4 cup (80 g) maple syrup (see Note 3)
- 2 tablespoons (28 g) coconut oil, melted
- 1/2 teaspoon vanilla extract
- Pinch of fine salt
Instructions
- Blend all ingredients
Place all ingredients into a mixing bowl and blend with a hand blender until smooth. Alternatively, you can blend everything in a food processor.
- Frost and decorate
Spread or pipe the frosting over your cooled baked goods, sprinkle over any decorative touches like shaved chocolate or crushed nuts, then transfer to the fridge so the frosting can set.
- Check frosting set
Once set, the frosting won’t stick to your finger when you gently touch it and you will be able to cleanly cut through it. The frosting will gradually soften back to its original texture at room temperature.
Notes
- Avocado – Make sure your avocado is ripe. If the flesh is still hard, it won’t blend smoothly. For best results, I also recommend weighing out your avocado flesh in grams on a food scale. If you don’t have a scale, you can taste the frosting once blended, and add more cocoa powder and/or maple syrup if it tastes too much like avocado. Add a little extra avocado if it’s not thick enough.
- Cocoa powder – Dutch-processed cocoa powder works best in this recipe for a smooth and less bitter chocolate flavor. Regular cocoa powder or raw cacao powder can also be used. To offset the bitterness, you may want to add a little extra maple syrup.
- Maple syrup – Taste the frosting once made. If you want it sweeter – stir through a little more maple syrup. I think maple syrup works best in this recipe, but you can also use honey, brown rice syrup, or sugar-free syrup if you prefer.
- Frosting cakes and cupcakes – The recipe makes about 1 cup of frosting, which should be enough to frost the top of an 8 inch (20 cm) round cake or 6 cupcakes. You can double the recipe to frost the top and middle of a double layer 8 inch (20 cm) round cake or 12 cupcakes.
- When to make the frosting – It’s best to make the frosting right before you want to use it. It has a spreadable consistency as soon as it’s made, then firms up in the fridge.
- Storage – Any leftover frosting can be stored in a sealed container in the fridge for up to 3 days. It will firm up and darken in color slightly, but the flavor won’t be affected.
Recipe video
Watch the recipe video to see how to make Vegan Avocado Chocolate Frosting.
