Dairy Free chocolate frosting
So you’ve just made a decadent allergy-friendly chocolate cake. It’s moist, chocolatey, and smells like heaven. But what to frost it with?? A chocolate cake without frosting is like going to an amusement park but not riding any of the rides. I mean, it’s fine on its own, but let’s be honest, the enjoyment increases exponentially with that addition. This chocolate frosting is the perfect addition to my allergy-friendly chocolate cake. You can use it to top cupcakes too, which is helpful when bringing treats for class parties.
This is so simple with just 5 ingredients: shortening, vanilla, powdered sugar, cocoa powder, and canned coconut milk. You can whip it up in under 15 minutes. It’s easy to spread on a cake, or add a bit more powdered sugar so it can pipe onto cupcakes. Any leftover frosting can be enjoyed on graham crackers 😉
Dairy-free Chocolate Frosting
Ingredients
- ½ Cup vegetable shortening
- 2 tsp vanilla extract
- ½ Cup unsweetened cocoa powder
- 3-4 Cups powdered sugar
- ½ Cup unsweetened canned coconut milk use full-fat canned coconut milk here, not the stuff from a carton
Instructions
- In a large bowl with a hand-held electric beater, or in the bowl of your stand mixer, beat vegetable shortening until smooth.
- Add vanilla, cocoa powder, and 3 cups of powdered sugar. Mix until well combined.
- Slowly add the canned coconut milk while the mixer is going. Continue to beat until everything is combined and the frosting is smooth.
- It will be pretty soft and possibly runny at this point. Continue adding powdered sugar until it is the desired consistency. If piping, you'll need to add about a cup more powdered sugar.
