The Best Dairy-Free Chocolate Buttercream (Vegan, Gluten-Free, Peanut-Free, Soy-Free, Sesame-Free) (Edit recipe)

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!

6 minutes to 7 minutes

Difficulty:

Easy

Show nutritional information

This is our estimate based on online research.
Calories:	242
Fat:	13 g
Carbohydrates:	30 g
Protein:	0 g
Cholesterol:	0 g
Sodium:	125 mg
Fiber:	0 g
Sugars:	29 g
Calculated for total recipe.

by foodallergymoms_andmore

Serves: 12-18

Ingredients

2 Tbsp Almond Milk, I used unsweetened vanilla, or plant milk of choice
0.5 tsp Instant Coffee
1 cup Plant Based Butter, 2 sticks; softened at room temperature
3 cups Powdered Sugar
0.5 cup Cocoa Powder
1 tsp Pure Vanilla Extract
1 pinch Salt, Generous pinch

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Process

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.