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. (See note below for a non-coconut variation.) Adding a little more cocoa than my original recipe keeps the rich chocolate flavor. I use it on Sweet Heart, Strong Heart Chocolate Cake, Chocolate Celebration Cake (a bonus recipe for supporting members), and any other cake or brownie that calls for chocolate frosting.
Active time: 10 minutes. Total time: 10 minutes. Frosts two 9-inch layers or one 13 x 9-inch sheet cake.
1/2 cup coconut spread (4 ounces or 113 grams)
1 cup cocoa (80 grams)
2 1/2 cups powdered sugar (300 grams)
1/3 cup unsweetened coconut drink
1 teaspoon vanilla
- Let coconut spread come to room temperature. Mix on medium speed until smooth.
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.
- 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.
- Serve cake within an hour or refrigerate to keep frosting from getting too soft.
- This chocolate frosting tastes richest when near room temperature. I like to cut slices from a refrigerated cake before dinner so they warm up while we eat the main course.
- If you don’t want the coconut flavor, use buttery spread instead of coconut spread and cashew or soy milk instead of coconut milk.
- This recipe is based on a fabulous one I learned from my sister-in-law Janice Palucius.
Recipes and food news
Subscribe for recipes, tips, and news.