The Best Ever Gluten Free, Dairy Free, Vegan Chocolate Frosting

The Best Ever Gluten Free, Dairy Free, Vegan Chocolate Frosting
  • Servings: 750 g Frosting , 3 1/2 cups
This recipe will frost 20 cupcakes , but that’s UK size topping


I would advise one and half if you want big tops or a 3 tier 8 in/ 9 in cake

The Recipe fully frosting a 6in 3 layer and 1 1/2 for a 8 in fully frosted

Naked cakes as my usual style 3 8in layers and I have some left over for freezing for cupcakes later ……….you can freeze the leftovers !! I always make my pudding base at least a day in advance ‘ it can also be frozen as can the frosting , bring back to room temperature and we risk ( the frosting not the pudding the pudding just needs room temperature )



  • 65 g Gluten free Flour blend as used for your cake
  • 30 g Cocoa Powder
  • 190 g Granulated sugar
  • 375 ml Dairy free Milk, I advise Rice milk always but that’s up to you
  • 250 g Vegan Butter, From fridge I use Stork Block . Earth Balance will be the US alternative
  • 80 g Shortening, I use Trex, Hi Ratio is the best US wise.
  • You can use full Non dairy butter but you would need to stabilised it with xanthan gum and that can cause splitting, feel free to try, it needs to be added at the end of the process and whisked in thoroughly 330 g of Non dairy in total, not for me though…….
  • 2 tsp Vanilla Extract
  • 225 g Chocolate Chips ( Gluten Free, Vegan)

Thank you to the lovely Clares Cauldron for this recipe. If you would like to see more of her vegan recipes, then please head over to her website: