Dairy Free Chocolate Frosting Without Butter

This dairy free chocolate frosting is made with coconut oil instead of butter and works perfectly for birthday cakes, cupcakes, and as a substitute in any recipe that calls for chocolate frosting. I love that it is safe for my kids with dairy allergies and still tastes rich and chocolatey.

Having children with multiple food allergies means that we can’t rely on store bought treats for birthdays and celebrations. This translates to extra prep time for every party and added stress of wanting something that is not only safe to eat but also tastes delicious and looks impressive. This frosting solves that problem. It comes together quickly, pipes beautifully, and no one would ever guess it is dairy free.

I use a thick layer of this in my Chocolate Filled Crumb Cake recipe, and it works just as well on cupcakes.

As always, double check ingredient labels based on your family’s specific allergies. While this recipe contains no butter or dairy ingredients, cross contact and brand differences matter.

Any unsweetened cocoa powder will work for this recipe. I use Gerbs Dutch Cocoa Powder because their products are top 14 allergen free which gives me some added piece of mind.

I use Oatly Original oat milk when making this frosting, but soy, rice, or another non dairy milk will also work. Our milk choice is largely driven by the additional food allergies in our house beyond dairy. Use the milk that is safest for your family.

For this dairy free chocolate frosting, use refined coconut oil so the finished frosting has no coconut flavor. Refined coconut oil has a neutral taste, while unrefined coconut oil has a noticeable coconut flavor. While that can be delicious in certain recipes, it is not what most people expect in chocolate frosting.

Coconut oil is solid at room temperature and must be melted before mixing.

Blend the melted coconut oil with the cocoa powder first before adding other ingredients. This helps prevent clumping when the colder milk is added later.

Coconut oil begins to soften around 75 degrees Fahrenheit. If you are making this frosting during warmer months or live in a warm climate, refrigerate the frosting until you are ready to use it. This will help maintain structure so it does not soften or slide off your dessert.

Dairy Free Chocolate Frosting Without Butter

Yield: 2 cups

Prep Time: 10 minutes

Total Time: 10 minutes

Rich and creamy dairy free chocolate frosting made with coconut oil instead of butter. Perfect for cakes and cupcakes and safe for dairy free diets.

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Ingredients

• 1/2 cup refined coconut oil, melted
• 1/4 cup unsweetened cocoa powder
• 2 cups powdered sugar
• 3 tbsp oat milk or other non dairy milk
• 1/4 tsp salt
• 1 tsp vanilla extract

Instructions

1. Beat the melted coconut oil and cocoa powder until smooth with a stand or hand mixer.
2. Add the powdered sugar one cup at a time, mixing well and scraping down the sides of the bowl as needed.
3. Mix in the oat milk, salt, and vanilla extract until fully incorporated.
4. Adjust to reach your desired consistency. Add more powdered sugar for a thicker frosting. Add additional oat milk in very small increments to thin it out. A little goes a long way.

Notes

Use refined coconut oil for best flavor and texture. Unrefined coconut oil will give the cake a noticeable coconut taste.

Refrigerate if in a warm climate to keep frosting firm.

Allergens: This recipe is free from dairy, mustard, gluten, sesame, peanuts, and tree nuts. Always check every ingredient label for your family's specific allergens, as formulations and facilities can change.

Nutrition Information:

Yield: 16 Serving Size: 2 tbsp
Amount Per Serving: Calories: 210Total Fat: 8gSaturated Fat: 7gUnsaturated Fat: 2gCholesterol: 0mgSodium: 36mgCarbohydrates: 33gFiber: 1gSugar: 31gProtein: 1g

Nutrition information is automatically calculated and should be considered an estimate.

Favorite Dairy Free Substitutes
Dairy Free Tzatziki Sauce
Pumpkin Pie (Gluten + Dairy Free)