A Cake stand packed with chocolate muffins topped with a luscious healthy vegan frosting

A decadent healthy and vegan chocolate frosting

Have you ever had a cake so good that you thought cake icing would be extra? I’ve eaten plenty of cakes in my life and I can barely remember a time when this was the case!

So when I created this healthy chocolate cake recipe, I instantly knew it needed a topping. It deserved something similar to Nutella cake frosting, to make it an absolutely perfect chocolate treat. This hazelnut chocolate frosting recipe is dairy-free, gluten-free, refined sugar-free. It’s so delicious you’ll eat it with a spoon before you even top your cake!

Healthy Vegan Chocolate Cupcakes coated in frosting and nuts

It tastes similar to dairy free buttercream frosting, yet this recipe omits the vegan butter and replaces it with soya yogurt for a lower calorie count. If you prefer a cream cheese frosting, you can use the frosting in my carrot cake recipe. The best thing about dairy-free frosting, for me, is that I don’t get a tummy ache. I always end up feeling bloated and suffer from abdominal pains each time I eat something heavy on cream and dairy.

Healthy Vegan Chocolate Cupcakes coated in frosting and nuts

This frosting recipe is so versatile that I was struggling to find a suitable title for it. My first idea was ‘simple vegan chocolate frosting’ because you literally chuck everything into a bowl, whisk for a couple of minutes and you’re done! I also considered ‘healthy chocolate frosting’, yet I wanted vegans to know this recipe is for them too. I finally settled on ‘healthy and vegan chocolate cake frosting’, as ultimately this reflects my blog’s purpose; a celebration of healthy food and vegan recipes.

The recipe makes a batch large enough to frost a 25cm cake. If you’re after cupcake frosting, you can use this recipe too. You’ll have enough frosting to ice around 14 cupcakes. So what makes this recipe so special? 7 simple ingredients that come together to create a heavenly topping that you would have never guessed is healthy!

Healthy Vegan Chocolate Cupcakes coated in frosting and nuts

Decadent Healthy and Vegan Chocolate Forsting

Geraldine Bartolo
For when you need that little something extra to top your chocolate cake with
Prep Time 10 minutes
Chill Time 10 minutes
Total Time 20 minutes
Course Dessert
Cuisine American
Servings 14 Cupcake toppings
Calories 87 kcal


  • Mixing Bowl
  • Electric Hand Mixer


  • 1 Can Coconut Milk (NOT Low Fat) Chilled overnight
  • 35 g Soya yogurt
  • 45 g Cocoa Hazelnut Butter
  • 30 g Date Syrup
  • 15 g Cocoa Powder
  • 30 g Xylitol or powder sweetener of choice
  • 30 g Stevia Sweetened Dark Chocolate Melted or vegan chocolate chips if you prefer


  • Place the dark chocolate in a microwave safe bowl and microwave on 900W for 2 minutes. Give the chocolate a stir and microwave for a further 30s until completely melted. Set aside.
  • Add all the other ingredients to a mixing bowl and whisk with a hand mixer until all lumps are broken down.
  • Mix in the chocolate and whisk for a few more seconds until a light and fluffy consistency is achieved. Do not overmix or your frosting will become watery


If you use My Fitness Pal to log your food, you can find this recipe listed on the database as ‘The Healthy Malteser Chocolate Hazelnut Frosting’.

Did you give this simple tofu recipe a go? We’d love to hear from you! Rate the recipe and leave your comments below. And don’t forget to Tag @TheHealthyMalteser on Facebook and Instagram for a chance to have your recipe featured in our stories! 

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