Vegan Chocolate Frosting (Oil-Free) | Minimalist Baker Recipes

Bowl of date-sweetened vegan chocolate frosting next to ingredients used to make it

When dreaming up the possibility of a butter- and oil-free, naturally-sweetened vegan chocolate frosting, my mind went straight to dates and cashew butter — a true match made in heaven.

After some experimentation, the result was an incredibly rich, decadent, creamy chocolate frosting that’s secretly made with wholesome ingredients.

Just 1 blender, 6 ingredients, and 25 minutes required. Let us show you how it’s done!

Dates, cacao powder, cashew butter, vanilla, and sea salt in a blender

The base for this frosting is dates + cashew butter. Dates add sweetness and a thick, pillowy texture, while cashew butter adds creaminess and subtle nutty flavor. You’ll want to use a quality cashew butter to avoid ending up with lumpy frosting. See our cashew butter review for brand recommendations.

Cocoa (or cacao) powder is added for chocolaty flavor. For more chocolaty flavor with slightly bitter notes, we recommend using cacao powder. Or for less chocolaty flavor but sweeter notes, use cocoa powder. Take your pick (or use a combo of the two)!

Then sea salt and vanilla are added for additional flavor, and dairy-free milk thins the mixture slightly to help it blend.

You can blend it in either a high-speed blender or a food processor. Use the tamper tool for the blender or scrape down the sides of the food processor as needed to encourage blending. You’re looking for a thick and spreadable texture.

Ta-da! It’s really that easy to make homemade vegan chocolate frosting!

Holding a spoon and bowl of Vegan Chocolate Frosting

We hope you love this frosting! It’s:

Perfectly sweet
Quick & easy
& Decadent!

It’s perfect for topping cakes, brownies, quick breads, and more! Or eat it by the spoonful (it’s that good) — no judgment here.

More Vegan Frosting Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

Spreading vegan chocolate frosting onto a chocolate cake

Prep Time 25 minutes

Total Time 25 minutes

Servings 16 (2-Tbsp servings)

Course Dessert

Cuisine Gluten-Free, Oil-Free, Vegan

Freezer Friendly 1 month

Does it keep? 1 Week

  • 2 cups packed pitted dates (measured after pitting)
  • 1/2 cup creamy cashew butter (or sub another nut or seed butter, such as peanut butter)
  • 1/2 cup cocoa or cacao powder
  • 1 pinch sea salt
  • 1 dash vanilla extract
  • 1/4 – 1/2 cup almond or light coconut milk
  • Soak dates in warm water for 15 minutes, then drain.

  • Add pitted dates to a high-speed blender or food processor with the “S” blade attached. Then add cashew butter, cacao or cocoa powder, salt, vanilla, and dairy-free milk, starting with the lesser amount.
  • Blend until a creamy frosting texture is achieved, scraping down sides as needed and using the tamper if blending. Add more dairy-free milk as needed to encourage blending. NOTE: Be careful not to add too much as it can make the frosting too runny.

  • The texture should be thick and spreadable like frosting! If chunky or too sticky, add dairy-free milk as needed. If too thin, add more soaked dates, cashew butter, or cocoa or cacao powder to thicken.

  • Use immediately. Or, if you prefer a firmer frosting, cover and refrigerate at least 1 hour or overnight. You can freeze if you’re in a hurry. Perfect for frosting cakes, brownies, cupcakes, and more!

  • Store leftovers covered in the refrigerator up to 1 week, or in the freezer up to 1 month.

*Nutrition information is a rough estimate calculated with unsweetened, fortified almond milk.
*Recipe as written makes ~2 cups frosting.
*Adapted from our Date-Sweetened Chocolate Frosting.

Serving: 2 Tablespoons Calories: 123 Carbohydrates: 22.5 g Protein: 2.4 g Fat: 4.4 g Saturated Fat: 1 g Polyunsaturated Fat: 0.69 g Monounsaturated Fat: 2.48 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 9 mg Potassium: 261 mg Fiber: 2.8 g Sugar: 17.2 g Vitamin A: 45 IU Vitamin C: 0 mg Calcium: 30.29 mg Iron: 1.01 mg

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