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Wife Mama Foodie

Making Healthy Taste Good

August 3, 2017

Two-Ingredient Chocolate Frosting

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This chocolate frosting has only two ingredients and no powdered sugar or butter. It’s also gluten-free and vegan friendly!

Two-Ingredient Chocolate Frosting | Dairy/Gluten-Free & Vegan Friendly
For the longest time I searched for a way to make frosting for cakes and cupcakes that contained no powdered sugar. I’m not against using it on occasion, but since buttercream typically requires several cups of it to thicken, it’s usually too sweet for me. 

Then I found swiss meringue buttercream, which uses whipped egg whites as the base, instead of butter and powdered sugar. It’s fluffy and not overly sweet either. It makes perfect vanilla frosting, although it can be a little time consuming.

Two-Ingredient Chocolate Frosting | Dairy/Gluten-Free & Vegan Friendly
Two-Ingredient Chocolate Frosting | Dairy/Gluten-Free & Vegan Friendly
But I still needed a good chocolate frosting. I finally came across whipped ganache, which was just chocolate and cream melted together. Instead of using the ganache right away, you chill it, similar to making truffles. Once the chocolate mixture has cooled and is firm enough to scoop, you beat it with an electric mixer until it’s nice and fluffy.

Two-Ingredient Chocolate Frosting | Dairy/Gluten-Free & Vegan Friendly
It creates the most deliciously rich chocolate frosting, which I still can’t believe has only two ingredients! I hope you give it a try!

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Two-Ingredient Chocolate Frosting


  • Author: Joscelyn Abreu
  • Cook Time: 5 mins
  • Total Time: 5 mins
  • Yield: 3 cups 1x
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Description

This chocolate frosting has only two ingredients and no powdered sugar or butter. It’s also gluten-free and vegan friendly!


Ingredients

Scale
  • 3 cups chocolate chips or chopped chocolate of choice. (Use dairy-free/grain-free chocolate if needed. Can use dark, semi-sweet, milk or white chocolate.)
  • 1 cup full-fat coconut milk* from can

Instructions

  1. Place your chocolate in a heat-safe mixing bowl and stir in coconut milk. Place bowl over a pot of boiling water (double-boiler) and stir often until chocolate is melted and mixture is smooth, 4–5 minutes. Remove from heat.
  2. Cover bowl and place into the refrigerator (or freezer if you’re in a pinch for time) for an hour or more, until fully cooled and mixture is firm.
  3. Beat firm chocolate mixture for several minutes, until fluffy. Add additional coconut milk, if needed, until mixture reaches desired consistency. Use to frost cakes or cupcakes. Makes approximately 3 cups.

Notes

*Full fat coconut milk is necessary because it’s thicker than regular milk and has a high fat content, which whips up well. I don’t suggest replacing with almond or another milk because it would make it too runny. If you consume dairy, you can try replacing with heavy cream, although I haven’t tried it myself so I cannot say for sure if this cream to chocolate ratio would work.

  • Category: Vegan, Dairy-Free

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Filed Under: All Recipes Tagged With: buttercream, chocolate chips, chocolate frosting, coconut milk, Dairy Free, Easy, ganache, Gluten Free, no powdered sugar, two ingredients, Vegan, whipped ganache

Previous Post: « Vegan Spelt Cinnamon Rolls
Next Post: Vegan Vanilla Cake with Chocolate Frosting »

Reader Interactions

Comments

  1. Bill says

    June 14, 2020 at 6:34 pm

    Tried the heavy cream worked great

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 15, 2020 at 12:14 pm

      So happy to hear that, Bill! Thanks for the helpful tip!!

      Reply
  2. Lynn says

    March 31, 2020 at 5:02 am

    This was amazing! Chocolate goes so fast around here so I made it with white chocolate & added coco powder! Saved my “depression chocolate cake” (limited ingredients cake) with this frosting recipe, with very few ingredients this was a spectacular find for someone who doesn’t have powder sugar on hand usually. So happy for this recipe. TY!

    Reply
    • Joscelyn | Wife Mama Foodie says

      April 4, 2020 at 8:40 am

      Hi Lynn, thanks for giving this recipe a try and for sharing your delicious substitutions! I bet it was a yummy addition to that chocolate cake too! Really appreciate you taking the time to leave feedback! Enjoy your weekend!

      Reply
  3. Genesis says

    June 29, 2018 at 1:56 am

    Hello 🙂
    can I use organic coconut butter from glass container? I do not like buy can food. Thanks.

    Reply
    • Joscelyn | Wife Mama Foodie says

      June 29, 2018 at 7:40 am

      Hi Genesis, coconut butter won’t work as a substitute for the milk, but they do have coconut milk in cartons: (https://www.amazon.com/Delicious-Culinary-Coconut-Original-Everyday/dp/B00VTR1962)

      Reply
  4. Akhila says

    December 16, 2017 at 9:11 am

    This frosting looks great! I’m just wondering if it would taste like coconut, or if there would be a coconut aftertaste.

    Reply
    • Joscelyn | Wife Mama Foodie says

      December 16, 2017 at 11:09 pm

      Hi Akhila! I don’t think it has a coconutty flavor and my daughter, who doesn’t like coconut, says she doesn’t think it tastes like coconut either. It’s very chocolatey and fudgy, so you don’t taste much else. However, if you don’t need to be dairy free, heavy cream can also be used. Let me know if you give it a try!

      Reply
  5. Sha says

    October 21, 2017 at 8:23 am

    My cupcakes are often left ‘naked’ because I don’t like the idea of too much powdered sugar in the frosting. Finally I find an alternative. Thank you!!! Will try this once I find the full cream.coconut milk.

    Reply
  6. Nicole Anderson | Camping for Women says

    August 5, 2017 at 5:01 pm

    This sounds amazing. Love the simplicity of it and it really does look so appetizing. Yet another valid reason for indulging in a bit of chocolate!

    Reply
  7. Megan | Ginger Mom & the Kindle Quest says

    August 5, 2017 at 2:18 am

    This sounds incredible…though certainly not what I need lol. Chocolate is my weakness 🙂

    Reply
  8. Jeanne says

    August 4, 2017 at 2:46 pm

    OMG, that looks delicious! Your photography is amazing. 🙂

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 4, 2017 at 3:10 pm

      Thanks, Jeanne!

      Reply
  9. Sophia Alisa Ali says

    August 4, 2017 at 2:21 pm

    I was just thinking about how to make vegan chocolate treats that are easy and quick to make! these look mouth wateringly delicious! Will give this a try. Thanks for sharing!

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 4, 2017 at 3:09 pm

      Thanks for the encouragement, Sophia!

      Reply
  10. Ginger Smith says

    August 4, 2017 at 2:20 pm

    Only two ingredients and vegan? Wow! I need to try this soon!

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 4, 2017 at 2:21 pm

      Thank you Ginger! Have a wonderful weekend!

      Reply
  11. Raja says

    August 4, 2017 at 2:17 pm

    Wow, this looks so good!

    Reply
    • Joscelyn | Wife Mama Foodie says

      August 4, 2017 at 2:17 pm

      Thanks Raja!

      Reply
  12. fatimah says

    August 4, 2017 at 2:07 pm

    Genius! I’ll be trying this out very soon xx

    Reply

Trackbacks

  1. Vegan Chocolate Cupcakes - Wife Mama Foodie says:
    July 12, 2018 at 5:32 pm

    […] included a couple of different frosting options in the recipe below. One is a Two-Ingredient Whipped Ganache, which is just dark chocolate melted with coconut milk and whipped until it’s light and […]

    Reply
  2. Lightly Sweetened Vanilla Buttercream - Wife Mama Foodie says:
    May 23, 2018 at 12:00 am

    […] Two-Ingredient Chocolate Frosting […]

    Reply
  3. Vegan Vanilla Cake with Chocolate Frosting - Wife Mama Foodie says:
    August 3, 2017 at 8:39 pm

    […] « Two-Ingredient Chocolate Frosting […]

    Reply

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Hello! My name is Joscelyn and I love to share recipes that are healthy and delicious. Many of them are also free of dairy, gluten, and refined sugar! Pick out a recipe and let's get cooking! Read More…

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