This healthy Vegan Avocado Chocolate Frosting is deliciously rich and creamy without powdered sugar or butter. Perfect when you want a decadent chocolate icing with wholesome ingredients to spread over cakes, brownies, cupcakes, or just eat with a spoon.
You don’t need fancy equipment to make this frosting either. It comes together easily in a bowl with a simple hand blender, or you can blend it in a food processor. Plus there is 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, I sweeten this healthy version with maple syrup. Maple syrup works in this recipe because I also use avocado to thicken the frosting and give it that creamy, silky texture.
Maple syrup is my preferred sweetener here, but you could also use another liquid sweetener like honey, brown rice syrup or even a sugar-free syrup for a keto frosting.
Chocolate frosting without butter
Avocado also acts as a dairy-free and wholesome 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 the 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.
How to store vegan frosting
You can store leftover vegan avocado 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 great. However, my favorite way to use up leftover frosting is to spoon it into small glasses or ramekins and enjoy as a pudding or thick chocolate mousse.
Ingredients for Vegan Avocado Chocolate Frosting
Avocado: Avocado flesh is the base of the frosting and gives it 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. I like to use Dutch process cocoa powder 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 and brown rice syrup also work if you prefer, but maple syrup is my preference here. You can also use sugar-free syrup for a keto frosting.
Coconut oil: We blend some melted coconut oil 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.
Sea salt: A pinch of salt is always essential with chocolate in my opinion. It really enhances the flavor. Just add it to taste.
What to serve with the frosting
I top and fill this double layer Vegan Sweet Potato Chocolate Fudge Cake with a double batch of the frosting.
You could also bake these Buckwheat Jam Thumbprint Cookies, but leave out the jam and fill each cookie once cooled with a dollop of the frosting.
You can find more healthy baking ideas on the Baking Recipes page.
Vegan Avocado Chocolate Frosting Recipe
- 1 small ripe avocado to give 5oz / 140g flesh (see Note 1)
- 1/4 cup / 30g cocoa powder (see Note 2)
- 1/4 cup / 60ml / 80g maple syrup (see Note 3)
- 2 tbsp / 30ml / 28g coconut oil, melted
- 1/2 tsp vanilla extract
- Pinch of fine sea salt
1Place all ingredients into a mixing bowl and blend with a hand blender until smooth. Alternatively, you can blend everything in a food processor.
2Spread 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.
3Once 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.
1. Avocado – Make sure your avocado is ripe. If the flesh is still hard, it won’t blend smoothly. I also recommend weighing the avocado on a food scale for best results, since avocado size can vary. However, if you don’t have a scale, you can just taste the frosting once blended and add more cocoa powder and/or maple syrup if it tastes too much like avocado, or add a little extra avocado if it’s not thick enough.
2. Cocoa powder – I like to use Dutch process cocoa powder for a smooth and less bitter chocolate flavor. Regular cocoa powder and raw cacao powder also work, although you may wish to add a little extra maple syrup to offset the bitterness.
3. Maple syrup – Taste the frosting once made and stir through a little more maple syrup if you want it sweeter. I think maple syrup works best in this recipe, but you can also use honey, brown rice syrup or sugar-free syrup.
4. Frosting cakes and cupcakes – The recipe makes about 1 cup of frosting, which should be enough to frost the top of an 8 inch or 20cm round cake or 6 cupcakes. You can double the recipe to frost the top and middle of a double layer 8 inch or 20cm round cake or 12 cupcakes.
5. When to make the frosting – It is best to make the frosting right before you want to use it. It has a spreadable or pipeable consistency as soon as it’s made, then firms up in the fridge.
6. 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, but the flavor won’t be affected.
Serving size: 2 tablespoons
Energy: 477kJ (114Cal)
Total Fat: 7.6g
Saturated Fat: 3.7g
Total Carbohydrate: 10.7g
Dietary Fibre: 1.8g