fbpx Skip to Content

Homemade Chocolate Buttercream Frosting Dairy-Free


Recently, while making our dairy and egg free vanilla cake,

I decided to make chocolate frosting for it instead of our usual vanilla.

Because really, dessert should always involve chocolate. Agree?

The frosting turned out so rich and delicious that I quickly jotted down the new recipe to share.

I couldn’t let this creation slip away into the abyss of all the recipes I forget to write out.

Not only is this frosting great for cakes,

but nursing mamas may find it a good chocolate substitute while trying to cut out dairy.

This would also make a wonderful chocolate substitute for dairy-free smores. Yum! 

If you have soy allergy, this homemade frosting can also be made with soy-free and dairy-free butter.

Homemade icing with dairy-free butter can be a little tricky, because not all dairy-free butter is made alike. 

So choose your favorite dairy-free butter and just experiment a little with your homemade icing. 

Chilled butter, not chilled butter. 

Chilling frosting before covering the cake or not. 

Store frosted cake in the refrigerator or don’t. 

You will figure out what works best with your favorite dairy-free butter. 

One thing is almost certain, though. Homemade icing is worth figuring out! 

Be sure to also check out our delicious mocha frosting.

And consider trying this chocolate frosting on our dairy and egg free chocolate cake or vanilla cake

Lastly, here’s our homemade vanilla buttercream frosting if you’d like to try that, too.

We love cake and icing around here, dairy and egg free, of course. Nut-free, too.


Frosts 12 cupcakes or an 8×8″ cake. 

This frosting can also be soy-free if you choose soy-free ingredients.


1/4 cup dairy-free butter (soy-free, too, if you prefer)
1/4 cup solid coconut oil or shortening (or replace with more dairy-free butter)
1 teaspoon vanilla (affiliate)
1/4 cup cocoa powder
1 and 1/2 cup powdered sugar
dairy-free milk up to 3 teaspoons (optional)
dash of salt if using unsalted butter


Cream together dairy-free butter, solid coconut oil or shortening, and cocoa powder with a mixer on medium speed.

Add vanilla.

Add a dash of salt if the dairy-free butter is unsalted.

Slowly add powdered sugar 1/4 cup at a time.

If it’s too thick, add dairy-free milk 1 teaspoon at a time, up to 3 teaspoons.

Beat on medium speed 5-10 minutes until light and fluffy.


Frosting can be a little temperamental depending on indoor temperatures.

If it’s warm inside, you will do best to use chilled butter and coconut oil.

If it’s colder inside, room temp butter and solid coconut oil works and milk may need added.

If the icing still needs to firm up some, place icing in the refrigerator to chill before frosting cooled cake.

Store frosted cake in the refrigerator if you used coconut oil. It may melt at room temp. Well known bakeries do this.

Hope you enjoy this homemade chocolate frosting as much as we do!

This site uses Akismet to reduce spam. Learn how your comment data is processed.


Friday 9th of November 2018

I am making some cupcakes for my allergy kiddo to have on hand in the freezer for parties, etc. In the past I’ve just frozen them without icing. Could you ice them and then freeze? Or freeze individual bags of icing to put on individual cupcakes?

Jamie Kaufmann

Monday 19th of November 2018

We do know some freeze them with frosting! But I haven't. Let us know!

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Sharing is Caring

Help spread the word. You're awesome for doing it!