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This frosting is quite possibly one of the best to come out of my kitchen. It’s dangerous in the best way possible – creamy and rich without being overly sweet. I really don’t know how I was able to save enough for the chocolate cupcakes.
Best of all, it’s just two simple ingredients: Full-fat coconut milk and chocolate. That’s it.
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Yes, you really can make a luxurious, creamy frosting without butter or shortening! Unlike regular frosting, there’s no fussing with icing sugar messing up your kitchen. Don’t you hate it when the icing sugar leaves a coating of powder over all your appliances and counter? I sure do.
With this recipe, the only thing that got messy was my face because I couldn’t stop eating it.
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The flavour and sweetness of this frosting will vary depending on the chocolate you use. Most chocolate should work just fine, although I would caution against using a super bitter variety. Stick to under 70% cocoa and you should be safe. If worst comes to worst, you can always add a bit of sweetener if need be. I threw in a pinch of fine grain sea salt at the end to enhance the sweetness.
Insert face into bowl here.
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![2-Ingredient Chocolate Fudge Frosting](https://ohsheglows.com/gs_images/2023/08/veganchocolatefudgefrosting-4836-595x768.jpg)
2-Ingredient Chocolate Fudge Frosting
![](https://ohsheglows.com/wp-content/plugins/osg-recipes/images/ornament_long_artichoke.png)
Yield
1 and 3/4 cups
Prep time
Cook time
0 minutes
Total time
A luxurious fudge frosting with just two ingredients - no butter or shortening required!
Ingredients
- 1 can (400 ml) full-fat coconut milk
- 1 bag dark, non-dairy chocolate chips (approx 285 grams)
Directions
- Chill can of full-fat coconut milk in the fridge overnight. When ready, flip can over and open with can opener. Pour off the water (you can save it for a smoothie or discard). Scoop only the solid white coconut cream into a pot. Add the chocolate chips into the pot as well and gently melt the coconut cream and the chocolate chips together over low heat. Stir frequently and be careful not to burn.
- Transfer this mixture into a bowl (cover with wrap) and then into the fridge for 2-3 hours (or overnight) until it firms up enough to whip into frosting. You really just have to eyeball it as I expect the timing for individual batches will differ depending on how cold your fridge is. I put it in the fridge overnight and then left it on the counter for the entire morning until I was ready to frost the cupcakes in the afternoon.
- When it’s firmed enough to your liking, whip it with electric beaters until smooth and creamy. If it’s still too firm, you can leave it out on the counter for a bit longer. I didn’t need to add any milk to thin it out or any sugar to sweeten – it was just perfect as is! If your batch tastes bitter, you can always add a bit of sweetener to your taste. I also like to add a small pinch of fine grain sea salt to make the flavours pop.
Tip:
Note: On a hot day, this frosting could melt. Be sure to keep frosted cupcakes in the fridge until ready to enjoy.
Looking for a vegan cupcake recipe? Find my favourite chocolate cupcakes here.
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A note on coconut milk:
Many of you have had trouble making whipped coconut cream with certain brands because some cans don’t always separate. A reader let me know that Thai Kitchen has changed their formula so that it doesn’t separate anymore. Apparently they are coming out with small cans of pure coconut cream instead. Be on the look out! I used Native Forest with decent result, although I have had some duds.
Happy Victoria Day to my fellow Canadians!
I love making that kind of frosting too. It’s like a ganache, and then when whipped – ta-dah! a frosting! Your pics make me want to make it today!
What an amazing idea! After you frost the cake, does it need to stay in the refrigerator until serving, to prevent melting? Thanks so much! :)
Hi Joanna, On a hot/humid day, I would say yes keep it in the fridge. When I made it, it was quite cool in here so I didn’t find it melted much though.
Genius! Thank you, Angela!
Wow, I love it! It’s so hard to find a good vegan frosting recipe, and this one looks so thick and easy. Pinned!
I love frosting! This recipe sounds amazing! I can’t believe it’s only two ingredients and vegan…perfect!
Definitely going to put this on my make this list!!! Love the simple ingredients!
This just made my day. Here I am, slogging away in my windowless office and feeling generally shitty about the fact that it’s Monday, and then I take a break from work and see this recipe. Case of the Mondays? CURED. :)
I love vegan frosting! I think it is i the BEST and I now know how to make my own. Score!
Holy cow! I’m craving this right now! Haha
I can’t wait to try this. It’s going to be a while, since I currently live in a coconut-free house. (LOTS of restrictive food allergies for one of my housemates – she’s away for the week, but I don’t want to risk it.)
I’ve never had a “dud” can either! This looks INSANE!!!! You are a genius! It really looks frosting-like! Yummmm
This looks AMAZING!! Thanks for sharing! :0)
Whoa girl, just whoa. Face plant and lick the bowl clean!
Holy cow! I’m restraining myself from licking my computer screen LOL. My youngest son’s birthday is coming up soon – maybe I will have to make a “test batch” to prepare. :)
Can’t wait to try this! So simple!
Brilliant! I’ll have to try this. I’m not a fan of powdered sugar in icings anyway… leaves a coating on your tongue gives it a weird mouth-feel. That leaves me making stuff like swiss meringue buttercreams, which can’t really be done with shortening or anything besides real butter… so this is a great vegan option. Love it! :)
It’s usually the type of shortening that leaves that nasty coating on your tongue.
This looks delicious! I’m a newbie in the cooking department, so I have a couple questions about coconut milk. First off, does it taste like coconut? I’ve heard that it doesn’t. And secondly, what exactly is the part that’s used in the recipe? Is it a cream or solid or what? Thanks!
Hi Macy – yes it’s the solid white cream part – the murky water is discarded (or saved if you want to use it elsewhere). I find it does taste like coconut, but I don’t notice it as much these days as I’m pretty used to the flavour. The chocolate in this recipe tends to mask the flavour anyway.
I’ve used Wholefood’s 365 brand for whipped coconut cream and had great results. The full fat version separated very nicely.
wow! that looks absolutely amazing
I’ve had a few “dud” cans as well as a few that worked fantastically! I love that you made frosting without powdered sugar or shortening, that makes it healthy right? Coconut & dark chocolate for the win!!