This luxuriously thick and creamy vegan chocolate frosting is packed with protein and nutrition, yet it tastes like pure chocolate bliss!
Grab a spoon, because you’ll want to eat the entire bowl!
With no shortening, corn syrup, or unhealthy trans fats, the chocolate frosting is so rich and decadent that no one can ever believe the 5 ingredients.
The easy recipe is perfect for cake, cookies, cupcakes, or enjoying on its own.
Try it on this Vegan Chocolate Cake
Protein Frosting Ingredients
The most important ingredient in this frosting is the protein powder.
Be absolutely sure to use a brand that you like, and stay far away from any protein powder that has a chalky or artificial flavor.
For this recipe (and so many of my other recipes that call for protein powder), I used and very highly recommend Laird Superfood Renew Plant-Based Protein, because it gives you an incredible 19 grams of protein per serving and all of the essential amino acids, with NO soy, rice, pea, whey, egg, or stevia, and no preservatives or artificial sweeteners.
I’ve also found this one to have the most neutral flavor of any protein powder I’ve ever tried (which is saying something, because I’ve tried a ton of brands).
So you can use any protein powder, but if you’re looking for a recommendation, the Laird protein powder is definitely the one I personally think works best.
(Because of its neutral flavor and texture, I’ve found that their protein powder is also ideal for smoothies and protein bars.)
I like to use peanut butter in the recipe, because it makes the frosting taste like a chocolate peanut butter cup!
For a more neutral flavor, you can use almond butter, cashew butter, coconut butter, regular butter spreads, or even sunflower butter.
If you make the frosting and find yourself with leftover peanut butter and protein powder, try one of these popular Peanut Butter Banana Smoothies.
Frosting Flavor Variations:
Chocolate Coffee Frosting: Stir in 1/2 tsp instant coffee.
Mint Chocolate Frosting: Stir in 1/8 tsp pure peppermint extract.
Mexican Chocolate Frosting: Stir in 1/4 tsp cinnamon.
Chocolate Coconut Frosting: Use coconut butter for the base. If desired, stir in 3 tbsp shredded coconut and 1/8 tsp coconut extract.
Chocolate Banana Frosting: Blend in 1/2 a banana.
What would be your dream flavor chocolate frosting? A few other add-in ideas I can think of include orange zest, vanilla bean, caramel or almond extract, or raspberry jam.
Above, watch the chocolate protein frosting recipe video
Chocolate Protein Frosting
- 2 tbsp regular or dutch cocoa powder
- 3 tbsp protein powder – I recommend Laird Superfood Renew Plant-Based Protein
- 2 tbsp milk of choice
- 4 tbsp pure maple syrup, or stevia to taste
- 4 tbsp almond butter or peanut butter, or allergy friendly sub
- If not already soft, gently heat nut butter until easily stir-able. Blend everything together until smooth. It's smoothest if you use a small blender or food processor but can definitely be done by hand. For the stevia version, add extra milk of choice as needed. For optimum freshness, store leftovers in the fridge for up to 10 days. View Nutrition Facts
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More Recipes With Protein Powder
(Or these Keto Protein Bars)
(Or this Avocado Smoothie)
Berry Bianca- caterer/baker says
Yum!!! I’ve just discovered the magic of protein powder (very late to the party, I know) and have been using a brand called Amazing Grass Superfood protein powder. It’s vegan, comes in tons of flavors (the ‘rich chocolate’ flavor is best) and has 20g of complete protein! It’s wonderful in homemade ice cream! I am going to order the Laird powder now though, as it sounds perfect. Can you use a low fat buttery spread (such as country crock or Earth Balance whipped buttery spread) as the fat source? I have some hungry dessert loves who can’t have tree nuts and are watching fat/calorie intake. Sorry for the long email, your recipes just make me so excited!! I plan to make your mint chocolate fudge pie (again) for St. Patrick’s Day this week:)
CCK Media Team says
Hi! We haven’t personally tried it but don’t see why not. If you do try something like Earth Balance, be sure to report back!
Thank you for this recipe and for the protein powder recommendation. I’ve tried a few different brands over the years but still have never really found one I am in love with.
I love how your recipes are so easy.
Just put in an order for the protein powder. I’m looking forward to making this and eating over a chocolate mug cake!
This is mesmerizing! I’m not much of a frosting person (I’m weird, I know) but love the idea of using it as a dip or healthy spread for toast in place of the popular and not as healthy nutella.
I’m pretty sure my local health food store sells the Laird protein powder so I’ll have to pick one up if you say it doesn’t have an aftertaste. I haven’t used protein powder since wasting money on a giant tub of Vega a few years ago, which has a VERY unpleasant taste probably thanks to the stevia.
I just saw this on Instagram and immediately put it on my list to make this week!
Love your recipes !
Dawn L says
Aaaaaamazing!! The first batch I ate 1/2 with fresh strawberries. The rest with a spoon. Tonight I had company and I made your chick pea brownies frosted with this. My guests couldn’t stop eating them!! Thank you for yet another wonderful recipe
Madeleine Rainer-Tarrant says
Absolutely fabulous and so simple to make. Couldn’t believe how fast and easy this was but with delicious results. Best ever and least amount of work. Melted organic dark chocolate and stirred in a little whipping cream to make the topping. Worked like a charm.
Madeleine Rainer-Tarrant says
I meant this to be a comment on the wonderful 100 calorie chocolate cake!
Girl I’ve been following you for literally 10 years through my various healthy-ish phases and you never disappoint!
My in-laws still talk about the black bean brownies I made them and how delicious they were, I just used your sweet potato brownie recipe, and topped it with this frosting! Totally satisfied my cravings! Thank you thank you thank you!
For anyone wondering about subs, I used chocolate protein powder and less cocoa powder instead. I also used half of the sweetener and used regular butter. Still turned out fantastic even for a sweet tooth like myself lol.
CCK Media Team says
Thank you so much for trying it 🙂
I made this frosting yesterday. Just a note for others and I know this from making frosting…don’t add all the milk at once. I did and it was very runny and I ended up with a lot of frosting and a mess. Tasted good but the frosting was very runny like a ganache.