Use this allergy-friendly chocolate frosting made with our dairy-free chocolate chips to coat vegan cupcakes, gluten-free desserts, and more!

Chocolate Frosting

Makes enough to frost a 2-layer cake, 24 cupcakes or 48 cookies


  • 8 T. butter-flavored shortening
  • ¼ C. cocoa powder, sifted
  • 4 ¼ C. powdered sugar, sifted
  • 1 vanilla bean, scraped OR 2 t. pure vanilla extract
  • rice milk to thin out frosting, about 3-4 T., room temperature


  1. Whip the shortening with a hand mixer or in a stand mixer. Gradually add the powdered sugar until you have a stiff mixture. (it’s ok if it’s crumbly)
  2. Add the scraped vanilla bean or vanilla extract and half of the rice milk.
  3. Mix to combine and add more of the milk until it reaches a nice, thick consistency.