Vegan Chocolate Cream Cheese Frosting

Jane-Icon-2This amazingly rich and creamy frosting is a snap to make. It tastes just like my mom’s, except it has no cream cheese! Instead, it uses coconut butter and lemon. Yes, those are my teeth marks! This deceptively easy frosting came about by accident. When I was blending my Vegan Cream Cheese, I suddenly thought – OMG what if I add sweetener and chocolate – it would become a melt-in-your-mouth frosting. It turned out incredibly delicious! Try it on my Pumpkin Swirl Brownies, or Paleo Pumpkin Bread! This frosting is very low in carbs and won’t cause blood sugar spike or weight gain if you use the suggested natural chicory root sweetener. There’s no melting or heating required. All you need is a blender or food processor.

Use this irresistible frosting for cakes, cupcakes, a cookie filling – ok, spread it on everything! The most important step is letting all your ingredients come to room temperature. This frosting is quite temperature sensitive, so please be patient and follow the recipe exactly. Store it at room temperature for about 3 days. You can also freeze it up to 3 months. A digital scale is suggested for the coconut butter. (If you don’t have a scale, you can soften the coconut butter slightly to 78 degrees (no more), and measure it by the cup.) This recipe can make 1, 2, or 3 cups frosting. Yummmm!


  1. Have ready all the ingredients at room temperature. Choose the quantity desired and follow that column.
  2. In a blender or food processor, combine the coconut milk, sweetener, vanilla, lemon juice, and salt. Blend until very smooth and the sweetener dissolves. Sift in the cacao powder to remove any lumps, and blend until smooth.
  3. Add the coconut butter last and blend very well until smooth. Pour into a bowl.
  4. Refrigerate for 1 hour, until it solidifies a bit. But don’t chill it for too long. Remove it from the refrigerator and spread it on your cake or cupcakes with a knife or a decorator tip. The frosting is most spreadable at room temperature. If you chill it for too long or store it in the refrigerator, it will solidify and be too hard to spread. If that happens, be patient. Just set it out to warm very slowly to room temperature. (Don’t try to heat it, or it may separate into a lumpy mixture from the black lagoon!)

Here’s a yummy variation for 2 cups of Mocha Cream Cheese Frosting:
Add 1 teaspoon of finely ground decaffeinated coffee powder.

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