Vegan Chocolate Avocado Frosting – Minimalist Baker Recipes

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Creamy chocolate avocado frosting on a chocolate cupcake

Are you a classic frosting lover or do you scrape it off your cupcakes because it’s too sweet? Some of us at the MB office believe in buttercream or bust, while others welcome a less sweet frosting without powdered sugar. If you’re in the second group, you’re going to love this chocolate AVOCADO frosting!

It’s rich, chocolaty, naturally sweetened, and your guests will never guess the secret healthier ingredient! Even better? It pipes beautifully, holds up well at room temperature, and comes together in just 5 minutes with 5 ingredients. Let us show you how it’s done!

Perfectly ripe avocado, vanilla, salt, maple syrup, and cocoa powder

This EASY chocolate frosting requires just 5 simple ingredients: avocado, cocoa powder, maple syrup, vanilla, and sea salt.

It’s important to use a perfectly ripe avocado to ensure its taste is hidden. You’re looking for one that’s just barely soft to the touch and bright green on the inside with no brown or stringy parts.

Food processor with avocado, salt, cocoa powder, maple syrup, and vanilla

Once you’ve found your perfect avocado (buy a few just in case!), add it to a food processor with the remaining ingredients and get blending. And if you get a bunch of winning avocados, make guacamole!

Food processor filled with creamy, pudding-like frosting made without powdered sugar

Soon you’ll have a velvety smooth frosting with a pudding-like texture that somehow works really well on cupcakes and even pipes beautifully using a piping bag. Don’t ask, just trust!

Piping vegan chocolate avocado frosting onto a chocolate cupcake

We hope you LOVE this chocolate avocado frosting! It’s:

Rich
Chocolaty
Smooth
Shiny
Naturally sweetened
& Seriously simple!

It’s perfect for cakes, cupcakes, whoopie pies, brownies, or simply dipping fresh fruit (especially strawberries!).

More Frosting Recipes Without Powdered Sugar

If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!

See also  Savory Vegan Breakfast Bowls (Pizza-Inspired!)
Vegan chocolate avocado frosting piped onto a chocolate cupcake

Prep Time 5 minutes

Total Time 5 minutes

Servings 6 (~3 Tbsp servings // to generously frost cupcakes)

Course Dessert, Frosting

Cuisine Nut-Free, Oil-Free, Vegan

Freezer Friendly No

Does it keep? Best when fresh

  • 1 perfectly ripe avocado* (bright green inside, just barely soft to the touch, no brown or stringy parts)
  • 1/3 cup maple syrup
  • 1/4 cup cocoa powder
  • 1 tsp vanilla extract
  • 1 pinch sea salt
  • To a food processor*, add all ingredients (avocado, maple syrup, cocoa powder, vanilla, and salt). Process until smooth and velvety, scraping down the sides as needed.
  • Taste and adjust, adding more maple syrup or cocoa powder if you can taste the avocado. Avoid adding too much maple syrup to keep the frosting thick!

  • The frosting pipes beautifully and holds up well at room temperature for several hours. Use a knife or piping bag to frost your favorite cake, cupcakes, whoopie pies, or brownies. It’s also delicious with fresh fruit (especially strawberries!).
  • The flavor is best within the first day, but it does keep stored in a sealed container in the refrigerator for up to 2-3 days. Not freezer friendly.

*We used an avocado that was ~235 g before cutting/pitting and 159 g after cutting/pitting.
*We used an 8-cup food processor. If using a larger food processor, you may need to make a larger batch to get it to blend.
*This recipe would likely also work well in a small, powerful blender like a Nutribullet. A narrow base Vitamix would also probably work, or one with a wide base if making a larger batch. Even an immersion blender might work!
*Recipe as written makes ~1 ¼ cups of frosting, or enough to generously frost ~6 cupcakes or lightly frost ~12 cupcakes.
*Adapted from Making Thyme for Health.
*Nutrition information is a rough estimate calculated without optional ingredients.

Serving: 1 (three-tablespoon) serving Calories: 93 Carbohydrates: 15.7 g Protein: 1.2 g Fat: 4 g Saturated Fat: 0.8 g Polyunsaturated Fat: 0.4 g Monounsaturated Fat: 2.4 g Trans Fat: 0 g Cholesterol: 0 mg Sodium: 17 mg Potassium: 207 mg Fiber: 2.9 g Sugar: 10.7 g Vitamin A: 6 IU Vitamin C: 2 mg Calcium: 25 mg Iron: 0.7 mg

See also  Creamy Vanilla Tahini Shake - Minimalist Baker Recipes



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