Vegan Chocolate Icing

by sheilamarie

This vegan chocolate icing is so easy to make and totally decadent to eat. A vegan chocolate icing that even non-vegans will choose once they've taken a bite. Looks pretty, too.

With only two ingredients, this recipe for chocolate icing is one that you will love!

The ingredients will appeal to vegans or those who are lactose intolerant, but you don't need to have trouble with dairy products to choose this frosting recipe.

The resulting chocolate icing has a glossy smooth look that will improve the appearance of any cake, cupcake, or cookie.

Vegan Chocolate Icing That's Easier to Make Than Ordinary Icing

To Die For Vegan Chocolate Icing

I went to a Christmas pot luck party and found myself drawn to pretty plate on which was sitting a decadent looking chocolate cake with chocolate icing. I cut myself a slice and went weak in the knees. The cake was moist and chocolatey. But the icing! Not only did the icing form a smooth shiny top to the cake, but its flavor was more chocolatey than any chocolate icing I had ever tasted.

"Oh, that's the chocolate icing everyone in my book club has been raving about!" my friend at my side said.

Now the chocolate cake recipe I will write about elsewhere, because I think this vegan chocolate icing recipe needs an article all to itself. Once you find out how easy this vegan chocolate icing is to make and you have tasted how delicious it is, you will want to slather it over all kinds of confections, not just the chocolate cake.

You see, then, why I felt I needed to write an article singing the praises of chocolate icing, of all things! Vegan or no vegan, you're going to want to try this recipe. Wait til you see how few ingredients there are in it!

Here, Then, Is the Recipe for Vegan Chocolate Icing

Chocolate Icing for a True Chocolate Connoisseur

Vegan Chocolate Icing


2 cups semi-sweet chocolate chips          

1 cup coconut cream 

1. Melt the chocolate chips in a double boiler or you can melt them in the microwave, if you prefer.

2. Let the can of Thai coconut milk stand in the refrigerator so that the cream separates to the top of the can; open the can with a can opener, and scoop off the cream.


When the chocolate is melted, stir in the coconut cream. Spread over the cooled cake.


No one will mind if you lick the bowl. Then again, maybe you'd better share. Or hide in the closet with your bowl and a spoon. (You did ice the cake first, didn't you?)


So, that's it: two ingredients. Simple, right?

Thai Kitchens Coconut Milk

Coconut Milk from Thailand Is Thicker

From what I've learned on the Amazon site, it's really important which country your coconut milk comes from. Some coconut milk is watered down and just doesn't have the fat content you need to make coconut cream. You don't want the coconut milk from Sri Lanka because it can be too thin. The coconut milk from Thailand tends to be of a better quality. 

If you are familiar with coconut milk and have another brand you rely on, by all means give it a try. However, be sure the coconut milk is thick enough that it will separate and make cream. The chocolate icing recipe won't work if you use thin coconut milk. 

Coconut Milk

Let the Coconut Cream Rise to the Top
Thai Kitchen Pure Coconut Milk, 13.66...

Ghirardelli Semi Sweet Chocolate Chips

Great Quality Chocolate -- Case of 12
Ecofriendly Ghirardelli Semi Sweet Chocolate Chips ( 12x12 OZ) By G...

Vegan Chocolate Icing with Coconut Cream

Delicious Chocolate and Coconut Cream Combination

So that's it: a simple recipe with only two ingredients, but a recipe that you are going to want to remember. 

I'll bet this vegan chocolate icing would be good on cup cakes and brownies. You could try it on banana slices or use it to dip cherries and strawberries into. I'm sure with a little imagination this vegan chocolate icing could be adapted for many uses, especially if you are a chocolaholic, like me.

Here Are Some Great Chocolate Cake Recipes to Eat with Your Icing

Love chocolate cake, but on a gluten-free diet? These flourless cake recipes use quinoa and black beans instead of wheat, making them an ideal dessert for celiac families.

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Updated: 10/01/2012, sheilamarie
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sheilamarie on 04/09/2012

I'm glad you liked it, Katie, and Brenda, it really is good! I made it yesterday to ice the quinoa chocolate cake mentioned on my flourless-cake-recipes Wizzle. It was not only Easter but also my husband's birthday and the cake and icing were a big hit!

BrendaReeves on 04/09/2012

I'm going to try this. I'm attempting to go vegan, but I need to find some recipes that look appealing to me.

katiem2 on 04/08/2012

Awesome recipe, I gave it a go and love it, the coconut milk is a very nice touch.

Carole on 01/26/2012

I will be trying this one out for sure as I can't have any dairy. It sounds so good. I never thought about putting the coconut milk in the fridge to separate it. That's the same one I use. thanks :O)

Marie on 01/03/2012

My sister is a vegan so I will be trying this out for her - never would have thought of coconut cream. It sounds really yummy!

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