Chocolate cake topped with chocolate sauce and peanuts

Chocolate Buttercream Frosting

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Frosts 1 Cake

You batter believe this week’s our 1st Birthday! And with all those cakes we’re baking, we of course need frosting.

Check out our Trusty Classic Cake Recipe for the perfect cake to frost. Looking for a little something extra? Add some chocolatey deliciousness to your cake by using our Vegan Hot Fudge as a drizzle on top.

We say this frosting is enough for 1 cake, but thankfully there will be enough extra for a few spoonfuls! (*wink*)


*For the scoop on all the best tools you’ll need to make a delicious and photo-worthy cake, check out our guide to Essential Baking Tools.


1/2 cup vegan margarine

1/2 cup vegan shortening

1 cup cocoa powder, sifted

4 cups powdered sugar, sifted

6 Tbsp non-dairy milk

3 tsp pure vanilla extract


Thaw your vegan margarine and vegan shortening so that it is room temperature.


In a large bowl, combine the vegan margarine and vegan shortening.

Cream well with an electric mixer until combined.

Add the sifted cocoa powder and mix well.

Add the sifted powdered sugar in small batches with a splash of non-dairy milk after each addition.

Keep adding until well combined and fluffy.

Mix in the pure vanilla extract and mix until blended.

Notes + Serving Tips

Use the frosting to ice any cake.

Add a tablespoon of espresso powder for a coffee mocha frosting or replace the cocoa powder with more powdered sugar for a plain vanilla frosting.

Store in the refrigerator for up to 4 days or freeze for up to 2 weeks.


Kick your cake up a notch by spooning a layer of Vegan Hot Fudge on the top of the cake. Drizzle a little extra near the edges in a few places so that small drips form down the sides of the cake.

Decorate the top of the cake with icing and any fun candies or nuts you have around.