Free recipe & food news every week

Search & Social

Get the Wildly Good Cook kit: an autographed book, all 4 one-hour videos, and a class guide for only $64.80.

Save $12 and get free shipping! While supplies last.

To get them separately on Amazon, click on the images.

Learn how to save money, get healthy, and eat fabulous food!

Get your signed book personalized for yourself or as a gift. Also available at independent booksellers.

Recipe Index
#SNAPcut acorn squash adzuki beans Afghan all-purpose flour almond flour amaranth Anna Thomas anti-shingles recipe apple cores apple peels apple sauce apple-cider vinegar apples arganine Asian asparagus avocado bake @ 350 bake @ 400 bake @ 450 balsamic vinegar banana pancakes bananas barely cooked tomato sauce barley basketball bay leaf bbok choy bean broth beartrack farm beet sauerkraut beet tops beets bell peppers besan flour beverages black beans blackberries black-eyed peas blackstrap molasses blog tour blueberries bok choy braise bread bread machine breakfast brown bagging burgers butternut squash cabbage cake callaloo candied orange peels candy cantaloupe caramelize onions carrot tops carrots cashew cream cashews casseroles cast-iron skillet recipes Catherine Watson cauliflower ccompany celery chemotaxis chia seeds chicken soup chickpea broth chickpea flour chickpea flour crackers chickpeas chili chilled soup chinese recipes chipotle Chiradelli chocolate chips chocolate cholesterol-free Christmas cinnamon cinnamon cashew cream cinnamon crackers cinnamon rolls cloves cocoa coconut coconut dream coconut drink coconut milk coconut oil coffee coffee cake cold soup cold-brewed coffee colds cole slaw collards comfort food company cook ahead cooked apples cookies Cooking Green corn bread cornbread coughs crackers cranberries cranberry sauce cream substitute crockpot Cuban black beans cucumbers curry powder daikon dairy-free DAK bread machine dandelion greens daylilies daylily dessert dessert bar DIY Donvier dried basil dried beans easy edible flowers eggplant emergency preparedness fall family sized tea bags fat-free fennel fig first course flaxseed Flying Dragon food presentation food safety free freezer French fresh tomato sauce frosting frozen desserts fruit funny gajar halwa garbanzo bean crackers garbanzo bean flour garlic ggreen onions ginger gingerbread glaze gluten free gluten-free glycemic index grab-and-go lunches graham cracckers gravy greek dressing green beans green gumbo green onions greens grilled grilled cabbage grilling gumbo gumbo z'herbes hardy citrus healthy heart-healty hemp seed high protein homemade homemade truffles honey h'ors dourves hot vinegar hummus Hundred-Foot Journey IACP ice pops iced coffee improv Indian jalapeƱo jalapeno peppers jalepeno jicama Jif peanut butter John Griffith kabocha squash kadu kale Kate Heyhoe Kathy Hester Kitchen Riff kiwis kohlrabi Larry's Beans lasagna leeks left-over pasta lemon lemons lentils lime low fat low salt low sugar low-fat lunch lysine Madhur Jaffrey main-course salad make your own make-ahead making solar cookers mandarin orange spice tea maple syrup meal in a jar meals in jars meatless Mexican Michigan State microwaved miso molasses momentum Momofuku mother muffins mushroom mushrooms mustard greens NC State new year's day no fat no garlic no knead no onions nooch noodles nutmeg nutritional yeast nylons oatmeal oilve oil okra olive oil one pot meals one-pot cooking onion onions oranges organic packaging paint parsley parsnips pasta pea shoots pea tips peach peanut butter peanuts pecans Persian pesto pickles pie pinto beans pizza plant-powered plant-strong popsicles potatoes potluck power jars probiotic pudding pumpkin quick quinoa radish pods radishes rainbow chard raisins raspberry raw recipe recipe rescue recipes red lentils red onion red zinger tea refrigerator pickles reuse rhubarb rice rice cooker roasting rocket pops romaine lettuce root vegetables rotini russian salad salad dressing salsa sandhills farm sandwiches Santa Cruz Organic peanut butter sauce sliders slow slow cooker small bites smoothie snacks socca solar cooking something for nothing sorbet sorghum syrup soup sourdough spa cuisine spartans spinach spread spring spring onions stand mixer starters steamed Steve Jobs stew stir fry stir-fry stockings strata strawberries strawberry sauce summer summer squash sun tea SunDrop candy super-food Super-Wok sweet potato sweet sixteen swiss chard tahini tea Thanksgiving Thanksgiving recipes The Vegan Slow Cooker thrifty tomato tomato sauce tomatoes Tovolo trail mix travel recipes truffles turmeric turnips Two Chicks Farm udon noodles vegan vegan grilled side dishes vegan holiday recipes Vegan Slow Cooker for Two or Just You vegetable soup vegetarian Vegetarian Epicure video vinegar vvegetable soup walnuts watermelon Welbilt bread machine what to do with bitter dishes wheat berries wheat germ whipped cream white whole wheat flour whole wheat whole wheat berries winter winter squash wolfpack wwhite whole wheat flour yeast yogurt substitute zest zlaw Zojirushi bread machine zucchini
Follow me on Twitter

« Sweet Heart, Strong Heart Chocolate Cake | Main | Adzuki Beans in Orange Sauce »

Sweet Heart, Strong Heart Chocolate Frosting

Make this rich, chocolate frosting for your sweet heart on Valentine's Day or any time you feel romantic. You'll keep your love's ticker ticking through a creamy chocolate rush. This dairy-free frosting has no cholesterol. It uses Coconut Dream Coconut Drink in place of milk and Earth Balance Coconut Spread in place of butter. Adding a little more cocoa than my original recipe keeps the rich chocolate flavor. Spread it on my Sweet Heart, Strong Heart Chocolate Cake.

vegan chocolate frosting piled up on vegan chocolate cake for a heart healthy zero cholesterol treat

Sweet Heart, Strong Heart Chocolate Frosting

Active time: 10 minutes. Total time: 10 minutes. Serves 12


  • 1/2 cup Earth Balance Coconut Spread (4 ounces or 113 grams)
  • 1 cup Hershey's Cocoa (80 grams)
  • 2 1/2 cups powdered sugar (300 grams)
  • 1/3 cup Coconut Dream coconut drink, regular or vanilla
  • 1 teaspoon Frontier organic vanilla
  • pinch salt


  1. Let coconut spread come to room temperature. Mix on medium speed until smooth.

    ingredients for homemade vegan chocolate frosting - domino confectioners sugar, Earth Balance Coconut Spread, Hershey's Coco, Earth Balance Coconut Drink, Frontier organic vanilla

  2. Add about one third cocoa and one third coconut drink to coconut spread, mixing on low with an electric mixer until well combined. Mix in one third powdered sugar. Repeat until all cocoa, powdered sugar, and coconut drink are combined.
  3. Add vanilla and salt and beat on medium high with a stand mixer or high with a hand-held mixer until fluffy. Dip your finger into the frosting and taste it. Adjust the ingredients if needed until it's just right, then dip your finger in again and ask your sweet heart to taste it. This may give you ideas about what to do while the cake cools. Spread approved frosting on cooled cake.
  4. Serve cake within an hour or refrigerate to keep frosting from getting too soft.

plant-strong vegan chocolate cake being frosted with vegan cocoa frosting


  • This chocolate frosting tastes richest when near room temperature. I like to cut slices from a refrigerated cake before dinner so they can warm up while we eat the main course.
  • This recipe is based on a fabulous one I learned from my sister-in-law Janice Palucius, which uses butter and milk and only 3/4 cup cocoa.

Reader Comments

There are no comments for this journal entry. To create a new comment, use the form below.
Please join before posting - it's easy and free!
To help keep conversations on the forum civil, only registered members can comment or start new threads. Joining the community is easy and free.