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Chocolate Buttercream Frosting (Vegan, Paleo & Gluten Free)

I am drooling just thinking about this recipe. It's rich, creamy, chocolatey and wonderful on the Namaste Foods Vanilla Cake Mix! I made a two-layer cake for a very special day a few weeks ago, and it was such a hit! You would have never guessed that it was vegan or that it only contained 2 ingredients! My mom, dad, husband, aunt and I devoured this scrumptious cake



1 - 13.5oz can Full Fat Coconut Milk (Native Forest Brand)

1 - 10oz bag of Enjoy Life Chocolate Chips (vegan)

1 tsp vanilla (optional)

1/4 tsp sea salt (optional)


Make your Namaste Foods Vanilla Cake Mix into two layers and allow to fully cool.

Place your can of coconut milk in the fridge over night, or for at least 8 hours or so. Then take the can out of the fridge and carefully turn it upside down, without shaking it, and open it.

Carefully pour out the coconut water (save for a smoothie, or to drink later), and spoon the solid white coconut milk/cream into a sauce pan.

Add the bag of chocolate chips to the coconut cream in the sauce pan and turn on low heat. Be careful as not to burn it. This part takes patience (a lot of pateince for me) while stirring the sauce pan and just waiting and waiting. It won't take THAT long, but don't rush it on a higher heat. Stir occasionally.

Once the chocolate chips have melted in with the coconut cream, pour into a glass bowl, cover and place into the fridge for about 2 hours. In this time, the mixture will firm and thicken up for whipping into the butter cream.

Take the mixture out. Using an electic mixer, whip the mixture until smooth and creamy. If it is too firm, you could let it sit for 25 minutes or so to get closer to room temperature and then whip it up. I didn't have a problem with it being too firm to mix. Once your frosting is smooth and creamy, you can frost your cake! Depending on when you will consume your delicious dessert, it's a good idea to keep frosting or frosted cake/cupcakes in the fridge until it's closer to dessert time. Because it is made with coconut cream, it could melt a bit if you are leaving the dessert out on the counter.

When ready to frost your cake, make sure your cake is completely cooled. Using a spoon or a frosting spatula, frost your cake generously starting with one layer of cake and a bunch of frosting. Then add your second layer of cake and more frosting. You MAY have some frosting left over which really isn't a bad thing at all.

I ended up making the frosting and the cake in the morning and putting it together right before dinner. I actually like cold or cooled dessert, so once we got to my dad's house for dinner, I frosted the cake and put it in the fridge until about 10 minutes before we were going to indulge in this chocolately buttercream smothered cake.

The cake was incredible and was the perfect dessert for such a special night that we were all celebrating!

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About Me

Hey! Welcome to Krysten's Kitchen... I guess I can say, "my kitchen." I am all about creating delicious recipes that are made with yummy, real ingredientsI love recreating old family favorites, sweets and everything in between. You'll find a touch of Disney, lots of amazing products and laughter along the way. I launched Krysten's Kitchen with the mission to share my years of research on healthy alternatives to everyday foods that most people can no longer eat due to dietary restrictions, food allergies or special eating lifestyles. 


In 2018, I received the Rising Star Award at ShiftCon & in May 2019 I lobbied on Capitol Hill with the Organic Trade Association and in October 2019 I received the Best Healthy Recipes Blogger at ShiftCon. You can learn more about me, my family and my story, here.

Welcome to Krysten's Kitchen. I hope you'll stay and eat awhile.

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