Sugar-Free Chocolate Frosting | Vegan
Just what you need for cakes, cupcakes, and more! This easy Vegan Frosting can be made with only a handful of wholesome ingredients and absolutely zero refined sugar.
If you’re looking for something sweet to top those special birthday cakes and cupcakes with that is completely guilt-free, look no further.
It is going to take 8 ingredients and 15 minutes flat to create this amazingly delicious dairy-free frosting that just happens to also be completely refined sugar-free and gluten-free.
You’re going to love this vegan sugar-free chocolate icing because it’s…
- Perfectly sweet
- Wholesome
- Great on cakes and cupcakes
- Sugar-free
- Gluten-free
- Dairy-free
- Oil-Free
- Simply delicious!
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
How to make vegan refined sugar-free frosting
This icing includes wholesome simple ingredients like sweet potatoes (yes, you read that right), cocoa powder, almond butter, whole dates, plant milk, and vanilla. That’s it!
It’s so easy, it doesn’t even require a bowl! While your cake or cupcakes are cooking is the perfect time to make this icing.
I like to take the easy way out and cook my sweet potato quickly by poking a few holes in it with a knife, wrapping it in a wet paper towel, and placing it in the microwave for about 5-6 minutes depending on the size of the potato.
Once it’s done, I remove the peelings and use the potato flesh in this frosting recipe.
Simply place all the frosting ingredients–including the cooked sweet potato– in a blender or food processor and blend until smooth.
I use my Vitamix blender, and it works like a charm because it has a tamper that allows for keeping the ingredients moving in thick recipes like this vegan chocolate frosting. However, if you have a less powerful machine, you’ll definitely need to stop, scrape the sides down, and continue to blend until smooth.
Inspiration for this vegan frosting
The inspiration for this sweet potato frosting came from Dreena Burton’s Sweet Potato Cake recipe that I have been making for years because it’s amazing!
Dreena’s recipe calls for coconut sugar or other unrefined sugar, so I decided to see what would happen if I tweaked a few ingredients and substituted dates for the sugar. I have to tell you that I was amazed that the frosting tasted every bit as good as Dreena’s original!
Sugar-Free Vegan Chocolate Icing will be perfect on any sweet dessert you decide to use it in. My bet is that no one will ever even know it’s dairy, gluten, and sugar-free!
Other great chocolate desserts
- Sugar-Free Chocolate Cake
- Crockpot Chocolate Lava Cake
- Chocolate-Dipped Strawberries
- Chocolate Hummus
For those of you new to the whole food plant-based lifestyle, we’ve created a FREE 7-Day Plant-Based Menu Planner to help you get started!
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If you try this recipe, please let us know how you like it by rating it and leaving a comment. We love to hear from you!
Chocolate Vegan Frosting
Ingredients
- 1 cup cooked sweet potato peeled
- 1/2 cup almond butter or cashew butter
- 3/4 cup dates pitted
- 1/4 cup plant milk
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
Instructions
- 1. I like the take the easy way out and cook my sweet potato quickly by poking a few holes in it with a knife, wrapping it in a wet paper towel, and placing it in the microwave for about 5-6 minutes depending on the size of the potato.
- 2. Once it’s done, simply remove the peelings and use the potato flesh in this frosting recipe.
- 3. Place all the frosting ingredients–including the cooked sweet potato– in a blender or food processor and mix until smooth.
- 4. Use to frost your favorite cakes and cupcakes. These are my favorite sugar-free cake and cupcakes.
Equipment
Video
Notes
Inspiration for this vegan frosting
The inspiration for this sweet potato frosting came from Dreena Burton’s Sweet Potato Cake recipe that I have been making for years because it’s amazing! Dreena’s recipe calls for coconut sugar or other unrefined sugar, so I decided to see what would happen if I tweaked a few ingredients and substituted dates for the sugar. I have to tell you that I was amazed that the frosting tasted every bit as good as Dreena’s original!Nutrition
Disclaimer
To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
About Terri Edwards
Hi guys! I am the content creator behind EatPlant-Based and a licensed Food for Life instructor with the Physicians Committee for Responsible Medicine. I am passionate about sharing healthy recipes and tips to empower others to get healthy. I’m so glad you’re here! Read More…
Dates are absolutely loaded with sugar. They are the highest calorie food on the planet. You need to be careful not to make a lot of desserts, whether it is WFPB or not. That being said, this looks delicious. Thanks for your work.
Dates are a “natural” sweetener your body recognizes and can eliminate easy. It is NOT the same as the white sugar that causes inflammation in our body and raises your blood sugar level. It is a natural fruit sweetener. Do your research. Thankful for her recipe!
Amazing recipe! Can it be left at room temperature for a day? Also, I find the cocoa still a bit bitter. Is there a natural way to add a bit more sweetness? Thanks!
Hi Kristin- I would recommend refrigerating the frosting in an airtight container rather than leaving out. I think a little more date paste or even agave nectar could give you a little more sweetness. So glad you like the recipe!
Calling the frosting sugar-free is a misnomer. Have you looked at how much sugar dates contain?
I replaced the dates with half a cup of allulose granules. It was delicious and closer to being sugar free
Thanks again, Terri, for another tremendous recipe! I can’t wait to try this! I love desserts that are fruit-sweetened and oil-free!
can you use cacao instead of cocoa?
Yes, cacao should work just fine.