Dairy-Free Chocolate Cream Cheese Frosting with Coconut Oil
A rich and creamy dairy-free frosting that delivers the classic cream cheese tang with deep chocolate flavor. Made with plant-based cream cheese, raw cacao, and melted dark chocolate, this vegan-friendly frosting is perfect for cakes, cupcakes, and other desserts. The addition of coconut oil creates a smooth, pipeable consistency while agave syrup provides natural sweetness. This frosting sets up beautifully when chilled and pipes easily for decorating.
Ingredients
Instructions
- 1
Cream together the dairy-free cream cheese with agave syrup, raw cacao, and vanilla extract until well combined
- 2
Melt the dark chocolate in a double boiler and mix into the cream cheese mixture
- 3
Add melted coconut oil and continue mixing until smooth and creamy
- 4
Transfer frosting to a pastry bag and refrigerate before using
Tips
Ensure the melted chocolate has cooled slightly before adding to prevent the cream cheese from melting
Chill the frosting for at least 30 minutes before piping for best consistency and easier handling
Good to Know
Refrigerate in covered container for up to 1 week
Can be made 2-3 days ahead and stored refrigerated
Bring to room temperature for 10-15 minutes before piping if very firm
Common Mistakes
Add melted chocolate while still hot to avoid melting the cream cheese base
Don't overmix after adding coconut oil to prevent breaking the emulsion
Substitutions
Dairy-Free Swaps
Vegan Options
General Alternatives
FAQ
Can I use regular cocoa powder instead of raw cacao?
Yes, regular unsweetened cocoa powder works well as a substitute with similar results and slightly milder chocolate flavor.
How long does this frosting keep in the refrigerator?
The frosting stays fresh for up to one week when stored in a covered container in the refrigerator.
Can I freeze this frosting for later use?
Yes, freeze for up to 3 months in airtight container. Thaw overnight in refrigerator and re-whip before using.