Vegan Chocolate Refined Sugar-Free Frosting
This chocolate vegan refined sugar-free frosting is irresistibly delicious, made with sweet potatoes, rich cocoa, dates, and plant-based ingredients for a creamy texture without the guilt. Perfect for those who want to enjoy a decadent dessert that’s both healthy and satisfying. Just what you need for cakes, cupcakes, and more! This icing can be made with only a handful of wholesome ingredients and no refined sugar.
If you’re looking for something sweet to top those special birthday cakes like my sugar-free chocolate vegan cake and these dairy-free, oil-free, vegan cupcakes completely guilt-free, look no further. It will take 8 ingredients and 15 minutes to create this amazingly delicious healthy frosting, which is completely refined sugar-free, oil-free, vegan, and gluten-free.
We have other delicious chocolate desserts on this website like my crockpot vegan lava cake, these dairy-free chocolate chip muffins, and our oatmeal chocolate peanut butter vegan cookies.
Reasons you will love this recipe
- Rich and Creamy Texture: Made with wholesome ingredients like sweet potatoes and dates, this oil-free, vegan chocolate frosting delivers a naturally creamy and smooth texture without any added fats.
- Healthier Indulgence: This refined sugar-free frosting is sweetened with dates, offering a naturally sweet flavor without the high glycemic impact of regular sugar, making it a great option for those looking to enjoy a healthier treat.
- Nutrient-Packed Ingredients: Packed with vitamins and minerals from sweet potatoes, this frosting not only tastes amazing but also provides added nutrition, making your desserts more wholesome.
- Perfect for Special Diets: This chocolate frosting is ideal for anyone following a vegan or oil-free diet, allowing you to enjoy a delicious dessert without compromising on your dietary needs.
Ingredients you will need
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!
- Sweet potatoes- Provides a naturally sweet flavor and creamy texture without the need for added sugars or oils.
- Dates- They provide a natural sweetness that eliminates the need for refined sugars. They also add a rich, caramel-like flavor and contribute to a smooth, thick texture, enhancing the overall taste and consistency of the frosting.
- Almond butter- Creates a rich, nutty flavor and a creamy texture, enhancing the overall taste and consistency.
- Plant milk- It helps blend all the ingredients together seamlessly, creating a luscious frosting that’s suitable for a variety of dietary needs.
- Cocoa powder- It’s a versatile ingredient that blends smoothly with other components, ensuring a consistent and velvety texture.
How to make vegan chocolate sweet potato frosting
The recipe card at the bottom of the page has the full list of ingredients with measurements and instructions.
STEP #1: Cook your sweet potato first–bake, microwave, Instant Pot, or crockpot.
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.
STEP #2: Once it’s cooked and cooled, remove the peelings and use only the potato flesh in this frosting recipe.
STEP #3: 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 frosting. However, if you have a less powerful machine, you’ll need to stop, scrape the sides down, and continue to blend until smooth.
STEP #4: Use it to frost your favorite cakes and cupcakes like these chocolate vegan cupcakes.
You could also use it as a fruit dip for apples or even as a pancake topper.
Inspiration for this vegan frosting
The inspiration for this sweet potato frosting came from Dreena Burton’s Sweet Potato Cake recipe which I have been making for years because it’s amazing!
Dreena’s recipe calls for coconut sugar or another 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!
Frequently Asked Questions
Yes, peanut butter or other nut butter will work great. For those with nut allergies, try this sunflower seed butter that is absolutely delicious.
Yes, cacao should work just fine.
Store in an airtight container in the refrigerator for up to 5 days. It freezes well too.
More Chocolate Vegan Desserts
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Chocolate Vegan Frosting
Ingredients
- 1 cup cooked sweet potato peeled
- 1/2 cup almond butter or cashew butter
- 3/4 cup dates, pitted or date syrup
- 1/4 cup plant milk
- 1/2 cup cocoa powder
- 1/4 teaspoon sea salt
- 1 tablespoon vanilla
Instructions
- Cook your sweet potato first–bake, microwave, Instant Pot, or crockpot. 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.
- Once it’s cooked and cooled, remove the peelings and use only the potato flesh in this frosting recipe.
- Place all the frosting ingredients–including the cooked sweet potato– in a blender or food processor and mix 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 frosting. However, if you have a less powerful machine, you’ll need to stop, scrape the sides down, and continue to blend until smooth.
- Use it to frost your favorite cakes and cupcakes. These are my favorite sugar-free cake and cupcakes. You could also use it as a fruit dip for apples or even as a pancake topper.
Video
Notes
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…
can you use cacao instead of cocoa?
Yes, cacao should work just fine.
Thanks again, Terri, for another tremendous recipe! I can’t wait to try this! I love desserts that are fruit-sweetened and oil-free!
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
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!
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!