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A big slice of chocolate cake on a white plate.
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4.29 from 21 votes

Vegan Chocolate Buttercream Frosting

This vegan chocolate buttercream frosting turned out creamy and delicious.
Prep Time10 minutes
Soaking time1 hour
Total Time1 hour 10 minutes
Course: Dessert
Cuisine: American
Servings: 12
Calories: 99kcal

Equipment

  • Blender or food processor

Ingredients

  • 1 cup cashews
  • 1 cup date paste (see my date paste recipe for instructions)
  • 1/2 cup water
  • 1/4 cup cocoa powder
  • 1 teaspoon vanilla extract
  • Pinch salt

Instructions

  • Add the cashews to a bowl, then add enough boiling water to completely submerge the cashews.
  • Let the cashews soak for one hour, then drain and rinse.
  • Add the soaked cashews and water to a food processor or blender and process/blend until smooth (approximately 3 minutes).
  • Add the cocoa powder, vanilla extract, date paste and salt and process blend for another couple of minutes until smooth and airy.
  • Refrigerate for at least two hours before frosting the cake.
  • Makes 2 1/2 cups of vegan chocolate buttercream frosting.

Nutrition

Calories: 99kcal | Carbohydrates: 14g | Protein: 3g | Fat: 5g | Saturated Fat: 1g | Sodium: 2mg | Potassium: 179mg | Fiber: 2g | Sugar: 8g | Calcium: 11mg | Iron: 1mg