Rich, creamy and decadent, this is truly The Best Healthy Vegan Chocolate Frosting! It’s made with just 4 plant based ingredients and couldn’t be easier to make! Vegan & completely free from gluten, oil and refined sugars.

Everyone needs a good chocolate frosting recipe to keep in their back pockets. Let me tell you friends, this is the one to keep! Not only is it rich, decadent and silky smooth but its actually healthy. You can spread over anything and everything! It’s even healthy enough to eat it by the spoonful 😉. Even better? It comes together so easily, all you do is throw everything into the blender!

What makes this Chocolate Frosting so special?

  • it’s made out of sweet potato!

  • it’s completely dairy, gluten and oil free

  • it’s naturally sweetened

  • it’s so simple, easy and quick to make

  • it can be used over any cake or cupcakes

  • it’s silky, smooth, chocolate-y and so rich

  • it’s perfect on cakes or cupcakes

  • & it’s incredibly delicious

Tips and Tricks to making The Best Healthy Vegan Chocolate Frosting

  • I have found that baking the sweet potatoes whole produce the best consistency in terms of smooth and richness. If cooking in the microwave, we sure to “steam” it by wrapping it with a wet paper towel or doing it in a steamer glass to keep moisture to prevent it from drying out.

  • To make your own DIY coconut sugar powdered sugar, blend 1 c of coconut sugar + 1 tbsp of corn starch in a high-speed blender until powdery.

If you recreate this 4 Ingredient Chocolate Frosting please share it and let me know what you think by tagging me on Instagram @lisakitahara, I love seeing all of your tasty recreations!

Ingredients

  • 1 lbs sweet potato, cooked

  • 1 c cacao powder

  • 1 c coconut powdered sugar*

  • 1/4 c coconut cream or full fat coconut milk (from the can)

Method

  1. Blend everything into a high speed blender until smooth

Notes

  • SERVINGS: 3 cups worth of frosting

  • PREP TIME: 5 minutes

  • COOK TIME: N/A minutes

  • INGREDIENTS: 4

  • DIFFICULTY: EASY

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Konnichiwa

About Lisa

I'm Lisa, a home cook, recipe developer and founder of Okonomi Kitchen. Here, you'll find a mix of classic and modernized Japanese recipes, and creative, plant-forward meal inspiration using seasonal ingredients. I hope to share more about Japanese cuisine and culture through food and recipes.

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4 Comments

  1. Thank you for this great idea. Could you recommend a substitute for the almond butter if someone is allergic to almond?

    Reply

    1. Hi Vera,

      You can really use any nut butter! I would probably go for sun butter or cashew butter. I hope that helps 🙂

      Reply

  2. This is so unusual. I’ve never seen a recipe for frosting using sweet potato as a base ingredient. Very clever. I’m definitely going to give it a try.

    Reply