This rich and fudgy Chocolate Avocado Frosting is dairy-free, refined sugar-free and made with just 4 ingredients! You only need 5 minutes to whip this frosting together, and it's the perfect texture to frost cakes, cupcakes or brownies!
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Table of Contents
Today, I'm finally sharing my go-to chocolate frosting recipe! It's quick, easy and wholesome, and my favorite icing to use for this chocolate zucchini cake!
This avocado frosting has such a smooth and creamy buttercream texture, you would never guess that the main ingredient is fruit!
Why you'll love this recipe
- It doesn't contain any butter or cream cheese. This frosting is dairy-free with avocado acting in place of the butter and cream cheese, which are usually the main ingredients in frostings.
- You can't taste the avocado! While I like the taste of avocado, I know it's not for everyone. No worries. The avocado adds a creamy texture, but the flavor of the cocoa and maple syrup totally disguise it.
- It's quick and easy to make. You just need 5 minutes and 4 ingredients. I usually make it in my smoothie blender cup for an extra smooth consistency and easy clean up!
Ingredients and substitutions
- Avocado - You'll need one large ripe avocado for the frosting (or two small avocados). Ripe avocados have a creamy texture and blend easily. Both essential for this recipe!
- Cocoa - You can use dutch-processed or natural cocoa. Dutch-processed is darker in colour compared to natural cocoa, so it will create a darker chocolate frosting. Natural cocoa is lighter in colour and has a slightly sharper taste. I've used both in this recipe and they both taste great.
- Maple Syrup - To naturally sweeten the frosting, you'll want to use pure maple syrup. You can also use honey or agave syrup. (Just note that the frosting won't be vegan if you use honey).
- Almond milk - The avocado frosting is super thick so I normally add 2-3 tablespoons of unsweetened almond milk to thin it out and help it blend together. You can use another type of milk, but I recommend staying with unsweetened.
How to make chocolate avocado frosting
Add the avocado, cocoa, maple syrup and 2 tablespoons of nut milk to a small blender or food processor. Blend until smooth and creamy. (You may need to stop a few times and scrape down the sides with a spatula).
If the frosting is too thick, just add another tablespoon of almond milk. (Be careful not to add too much as you don't want the frosting to be runny).
Recipe FAQs
Avocado frosting should be stored in an airtight container in the refrigerator. It will thicken a bit once chilled, so before frosting your cake, give it a good stir and let it sit at room temperature for a few minutes so it can soften to a spreadable consistency.
If stored properly, chocolate avocado frosting should last for 3-4 days.
If the frosting isn't thick enough for you, you can blend in a little bit more cocoa until it reaches your desired consistency. Just note that the frosting does firm up a bit in the fridge so you may not need to add extra cocoa.
If the frosting is too thick or you want to enjoy the frosting as a pudding, just blend in some more almond milk until it reaches a thinner consistency.
Yes, you can freeze this frosting. Store it in an airtight container in the freezer and defrost in the refrigerator before using. I've frozen slices of cake topped with this frosting and it maintained the same taste and texture once defrosted.
Key recipe tips
- For the smoothest and creamiest results, use a high powered blender or food processor. Smaller is also better since the recipe only makes one cup of frosting. I like to use the smoothie cup that came with my blender.
- You can also use an electric mixer, and this is how I used to make the frosting all of the time. You still get creamy results, but you may end up with some flecks of avocado in the frosting.
- If you decide to use an electric mixer, you may wish to add the cocoa in small portions and beat after each addition. This will help minimize the cocoa dust.
- The frosting is rich and chocolatey but not overly sweet. If you like sweeter frostings, you can add a little more maple syrup, but make sure to cut back on the amount of milk used. Otherwise, the frosting will be too runny.
- To enhance the flavor of the other ingredients, try adding a pinch of sea salt.
- The recipe makes about 1 cup of frosting, which is enough to top a single layer 8 or 9 inch round or square cake. For a layer cake, you'll want to double the recipe.
Best cakes and cupcakes for this avocado frosting
- This frosting pairs perfectly with chocolate cake like this almond flour chocolate cake or this chocolate air fryer cake.
- It's also delicious on citrusy cakes like this lemon almond flour cake (also pictured in this post) and this almond flour orange cake.
- For cupcakes, try it on these chocolate zucchini cupcakes, vanilla almond flour cupcakes or almond flour chocolate cupcakes.
More frosting recipes
- Chocolate Peanut Butter Frosting
- Peanut Butter Cream Cheese Frosting
- Vanilla Bean Sour Cream Frosting
- Sour Cream Chocolate Frosting
If you make this recipe, I'd love to hear what you think in the comments below!
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📖 Recipe
Chocolate Avocado Frosting
Ingredients
- 1 large ripe avocado, or 2 small, peeled and pitted
- ⅓ cup unsweetened cocoa powder
- ¼ cup maple syrup
- 2-3 tablespoons unsweetened almond milk
Instructions
- Add the avocado, cocoa, maple syrup and 2 tablespoons of milk to a small blender or food processor. Blend until smooth and creamy. (You may need to stop a few times and scrape down the sides with a spatula).
- If the frosting is too thick, just add the remaining tablespoon of almond milk. (Be careful not to add too much as you don't want the frosting to be runny).
- Use immediately or store in an airtight container in the refrigerator and use within 3-4 days.
Notes
- For the smoothest and creamiest results, use a high powered blender or food processor. Smaller is also better since the recipe only makes one cup of frosting. I like to use the smoothie cup that came with my blender.
- You can also use an electric mixer. You still get creamy results, but you may end up with some flecks of avocado in the frosting.
- If you decide to use a mixer, you may wish to add the cocoa in small portions and beat after each addition. This will help minimize the cocoa dust.
- The frosting is rich and chocolatey but not overly sweet. If you like sweeter frostings, you can use a little bit more maple syrup but cut back on the milk so the frosting doesn't get runny.
- The recipe makes about one cup, which is enough to top a single layer 8 or 9 inch round or square cake. For a layer cake, you'll want to double the recipe.
- If the frosting doesn't seem thick enough, it will thicken a bit in the fridge. You can also blend in a little more cocoa to help thicken it.
- For a thinner frosting, just blend in more milk.
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Nutrition Facts per Serving
Disclaimer
Nutrition information is an estimate only and will vary depending on the substitutions made and the brands used.
Did you make this recipe or have any questions?
I love reading your comments and addressing your questions, so please leave your comments and ratings or questions below!
Robin says
Do you think this would work with frozen avocado cubes that were frozen?
Leanne says
Hi Robin! I haven't tested this recipe with frozen avocado cubes, but I think it might affect the texture of the frosting. If you give it a try, please let me know how it goes.
Connie says
Can I pipe with this frosting on my cupcakes? After I defrost the frosting, do I need to re-whip or blend in a food processor again before I pipe it on my cupcakes?
Leanne says
Hi Connie. Yes, you can pipe this frosting on cupcakes. If you want a thicker consistency for piping, you can add a little more cocoa, a little less milk or let it firm up slightly in the fridge. Once defrosted, you don't need to re-whip or blend the frosting. Just defrost in the fridge, then let it sit at room temperature for a few minutes and stir it until it's a more spreadable consistency. Hope that helps!
Ben | Havocinthekitchen says
I've tried a chocolate avocado mousse first time ever this year, and I wasn't really impressed. Maybe you need a few attempts to start liking its texture but mostly the aftertaste. Or maybe you just need to use it as a frosting on something super delicious (like those peppermint mocha brownies!) 🙂 Anyway, this frosting looks quite lovely - silky, smooth, and fudgy!
Terry says
So quick and so easy and looks delicious!
I will be putting this in everything..haha.
I love that this is dairy-free
Leanne says
It's definitely a great topping for so many desserts. Thanks Terry!