Gluten-free Dairy-free Creamy Rich Chocolate Frosting

Posted by on Sep 16, 2014 in Cakes | 6 comments

… This Frosting is “Just the Icing on the Cake”, Literally!

Gluten-free Dairy-free Creamy Rich Chocolate Frosting

This is my favorite gluten-free, dairy-free chocolate frosting recipe. It has been adapted from the original Hershey’s Cocoa Powder frosting recipe, which is a classic. This recipe produces a rich, creamy frosting that is smooth enough to spread without tugging on your delicate cake, but won’t slide off once you’ve finished spreading it.

It’s also a favorite for its simplicity … the flavors are pure, the process is a one-bowl dump-and-mix approach. And it requires only ingredients that you most likely already have in your pantry.

Gluten-free Dairy-free Creamy Rich Chocolate Frosting

The fact that this creamy, rich chocolate frosting is free of gluten, dairy, eggs, and soy, (and nuts if you use rice or coconut milk) is just the icing on the cake.

Gluten-free Dairy-free Creamy Rich Chocolate Frosting

I’ve used this frosting on my Supremely Chocolate Frosted Brownies and my Rich Chocolate Birthday Cake (repeatedly), and consensus every time is that it’s sublime. Love it! I’m guessing it will become your favorite too!

Gluten-free Dairy-free Supremely Chocolate Brownies

Gluten-free Dairy-free Creamy Rich Chocolate Frosting

Servings: about 2 cups
Prep Time: 5 Minutes
Total Time: 5 Minutes
No
Gluten
No
Dairy
No
Egg
No
Meat
No
Soy
No
Peanut
No
Tree
Nut
No
Shell
Fish
No
Fish
Vegan

Ingredients

  • 2 cups powdered sugar , vegan if desired
  • 6 Tablespoons pure cocoa powder - I use Hershey's
  • 1/4 cup non-dairy buttery spread, melted - I use Earth Balance Natural Buttery Spread - soy free
  • 1/4 cup almond, coconut, or rice milk - this would be coconut milk in a carton, not canned
  • 1/2 teaspoon vanilla extract

Directions

  • Add all ingredients to a mixing bowl. Using a whisk, stir until well mixed and frosting has a smooth, creamy consistency. If the frosting seems thin, let it sit in bowl for a few minutes before using. It will set up slightly after a few minutes, making it the perfect consistency for spreading. If frosting is still too thin, add 1 tablespoonful of powdered sugar at a time. If frosting is too thick, add additional "milk" a teaspoonful at a time (a tiny amount of liquids changes the consistency quickly). Stir well to combine.
  • Be sure to always frost cakes, brownies, or cookies that are room temperature or cooler. If they are still warm, the frosting will melt and slip off.

On what else can we put this dreamy, creamy chocolate frosting? Do tell in the comments below!

Safe food is a journey … Thrive!™

Other recipes you might enjoy:

Gluten-free Dairy-free Almond Joy Coconut Macaroon Cookies

Almond Joy Coconut Macaroon Cookies

Gluten-free Dairy-free Dark Chocolate Almond Butter Cups

Dark Chocolate Almond Butter Cups

Gluten-free, Dairy-free Milano Copycat Cookies with Amaretto Ganache Filling, DailyForage.com

Milano Copycat Cookies with Amaretto Ganache Filling

 

 

 

6 Comments

  1. How long can extra be stored in fridge?

    • This frosting will stay good in the fridge for up to a week for sure. It’s possible that it will still be soft and delicious for 10 days to 2 weeks. Hope you enjoy it!

  2. this tastes yummy!

    • So glad you like it! It’s a go-to for me when I want my chocolate frosting to make a statement. Thanks for taking the time to share!

  3. a little to sweet, add WAY more milk and Try adding more cocoa too

    • Thanks for your suggestions. Yes, this is a sweet frosting with attitude. 🙂 I’ll give your ideas a try. Thanks for sharing!

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