The Best Dairy-Free Chocolate Buttercream (Vegan, Gluten-Free, Peanut-Free, Soy-Free, Sesame-Free)
Ready in under 7 minutes, this delicious chocolate buttercream is allergy-friendly - with the best consistency, texture & taste. I’ll let you in on a little secret; instant coffee intensifies the rich chocolate flavor! This recipe makes just enough to frost two 9-inch cakes, or 12 regular-size cupcakes. Or, make it to keep in the fridge and take a spoonful whenever you’re craving chocolate. Once chilled, it’s like eating fudge!
PREP TIME
6 minutes to 7 minutes
COOK TIME
—
INGREDIENTS
7
Serves: 12-18
Ingredients
- 2 Tbsp2 Tbsp2 Tbsp Almond Milk, I used unsweetened vanilla, or plant milk of choice
- 0.5 tsp0.5 tsp0.5 tsp Instant Coffee
- 1 cup1 cup1 cup Plant-Based Butter, 2 sticks; softened at room temperature
- 3 cups3 cups3 cups Powdered Sugar
- 0.5 cup0.5 cup0.5 cup Cocoa Powder
- 1 tsp1 tsp1 tsp Pure Vanilla Extract
- 1 pinch1 pinch1 pinch Salt, Generous pinch
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Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
- Add milk and coffee to small bowl; whisk with fork until coffee granules dissolve and milk is brown; set aside.
- Add butter, powdered sugar, cocoa, vanilla & salt to large mixing bowl. Pour in coffee milk. Use handheld electric mixer to beat on high speed until combined and smooth, scraping sides of bowl, as needed.
- Can use immediately to frost two 9-inch cakes or 12 regular-size cupcakes. Store in airtight container in fridge for up to 2 weeks.
Notes
Can omit instant coffee and buttercream will still taste delicious and be very chocolaty. Instant espresso powder can also be substituted for the instant coffee.
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My Notes:
About This Recipe
Show nutritional information
Dairy Free Desserts Egg Free Frostings & Toppings Gluten Free Grain Free Nightshade Free Paleo Pescetarian Plant Based Shellfish Free Sugar Alcohol Free Vegan Vegetarian| This is our estimate based on online research. | |
| Calories: | 281 |
| Fat: | 13 g |
| Carbohydrates: | 36 g |
| Protein: | 2 g |
| Cholesterol: | 0 g |
| Sodium: | 125 mg |
| Fiber: | 4 g |
| Sugars: | 29 g |
| Sugar Alcohol: | 0 g |
| Calculated for total recipe. | |
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