Gluten-free Dairy-free Creamy Rich Chocolate Frosting

Posted by on Sep 16, 2014 in Cakes | 18 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


  • 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


  • 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,

Milano Copycat Cookies with Amaretto Ganache Filling





  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!

  4. I have been dairy free for a little over a year, and have been missing yummy chocolate goodies. This is amazingly good. Thank you 🙂

    • You are SO welcome! I’m very glad you are able to enjoy this frosting. It’s my favorite! Thank you for stopping by and sharing your thoughts! xConnie

  5. Why can’t you use canned coconut milk for this icing ?

    • Hi Linda! I don’t recommend using canned coconut milk for this frosting recipe because it will produce a much stiffer texture, making it more difficult to spread on delicate baked goods like cake or brownies. Certainly give it a try if you prefer using canned coconut milk in your recipes. I’m sure the flavor will be delicious and perhaps if you simply thin the frosting mixture with more coconut milk you’ll ultimately achieve a good spreading consistency. Best of luck. Be sure to let me know how it turns out! 😉 xConnie

  6. Great ecipe, but instead of using room tempature butter, I melted it in a pot, and then combined the dry indgredients all together. I guess I’ll put out one butter stick on my pantry to combine together later oops. I was going to add the frosting to my last night’s baked zuchinni brownies. Is it okay if I add some honey instead of sugar?

    • Hi Monika. Thanks so much for stopping by and sharing your thoughts and your question. Melted butter works great too. I’m glad the recipe is working for you. I’ve honestly never tried honey instead of sugar, so if you try it, be sure to come back and share your results. We all love learning new, creative foodie ideas. And, as for the zucchini brownies … Yum! xConnie

  7. made this for on top of blondie bars! soooo good. rich and chocolatey. i love!

    • Oooh, that sounds SO good! I’m going to have to give that a try too. I’m guessing it’s going to be addicting. 😉 xConnie

  8. I was out of milk so I used coffee instead that I had already made in the icing. It was very good.

    • Oh, Carole, I bet that was absolutely delicious! I love coffee and chocolate together! Thanks for sharing your creative flavor trick. xConnie

  9. Hi what can i use instead of the vegan butter. My daughters allergic to milk and milk solids and im baking her birthday cake, dont wanna take a chance with vegan butter.. can we try something else? Please suggest

    • Hi Andi. I understand how important it is to never take chances with allergies. Please feel confident that this “vegan butter” is truly free of ANY milk or dairy ingredients or milk solids. That term may have been confusing. This is not butter at all. I use Earth Balance Dairy Free Butter Substitute in ALL of my baking and cooking. Cross contamination of milk has never been an issue. Great question. I hope this clears up any confusion. xConnie

Leave a Reply

Your email address will not be published. Required fields are marked *