• chef janet

Vegan Chocolate Frosting

Updated: Aug 30, 2019

Gluten-free and dairy-free is a pretty common request from my clients. With only 2 ingredients, this dairy-free, vegan chocolate frosting is about as simple as it gets.


16 ounces semisweet chocolate chips (I use Guittard) 6 Tbsps coconut milk (the canned kind)

Place the chips and coconut milk in a microwave-safe bowl. Heat in the microwave on high for 1½ minutes. Stir, then heat in 30 second increments, stirring in between, until all the chocolate is melted and the mixture is smooth.

Set aside to cool at room temperature for a few of hours (I’ve left it as long as 8 hours). When completely cool, use an electric mixer on high for about 1½ minutes or until it becomes fluffy. As soon as it stiffens, STOP. If it gets too stiff add 2 tbsps. warm coconut milk and beat until smooth.

You can pipe it on cupcakes, slather on a cake or eat right from the bowl!


©2019 by Chef Janet, LLC