You might also like…

68 Comments

  1. I am the aforementioned provider of the frosting deficient cupcakes for our daughter’s birthday. As many are aware, it is difficult to provide special treats for people that can’t have gluten or dairy products because it makes them ill. The sad bald muffin wanna-be cupcake birthday experience drove my wife to adapt this frosting recipe so that our daughter could get some thick chocolatey frosting.

    A big bonus is that it is good. Really good. Better than I’d like to admit because I despise avocados. I don’t like the way the insides look or taste. So as an avowed avocado hater – try this recipe. It will satisfy your chocolate hunger.

    1. Hmmm… Try grape seed oil – it has a light neutral flavor and I often use it in baking – you also don’t have to mess with melting it! 🙂 You could also try skipping the oil all together – I haven’t tried that, but it might work… Let me know how it goes.

      1. Thanks K.T. – there’s no cooking involved with this recipe. I suggested the grape seed oil because of it’s neutral flavor – but yes – it’s also good for high temp cooking! 🙂

  2. Any idea how long this frosting would last? It seems to me that it would have to be stored in the fridge, and for not more than a few days.

      1. I decided to just try it, and I noticed a difference in flavour at three days. So I would say three days max; two is better. Very delicious though!

    1. Hi Jordan – Regular cocoa powder should be fine. The frosting just won’t have as deep of a chocolate taste – but it should still be delicious!

  3. I made this with regular cocoa powder (more antioxidants) and paired it with the “healthier chocolate cake” from The First Year. It was just sweet enough, still had a great dark chocolate flavor. So delicious!!

    1. Hi Kristin – I haven’t tried making other types of frosting with avocado… It’s an interesting idea to explore, but I’m afraid I don’t have any suggestions right now…

      1. It would be green! ????
        You could just use powdered sugar and whichever extract you would like. If you like matcha, you can even make a matcha flavored frosting!
        You could also substitute cacao powder for a very fine almond flour, and add almond extract… Or add pistachios!

        For other flavors, I would do key lime, mint, or even hazelnut, peanut butter, or oreos… Anything that would look nice as a green or brown frosting would work!

    1. I always use real maple syrup. It’s a bit healthier than the fake stuff. 🙂 You can try other sweeteners if you don’t have real maple syrup. Some folks use agave syrup. I tend to steer clear of agave because of it’s high fructose content.

      1. I was wondering about using monk fruit sugar substitute. I steer clear of agave as well. Maple syrup although good for you, I would like to make this diabetic friendly for people in my family. I just wonder if monk fruit could be ground to almost a powdered sugar and used. Hmmmm. May have to try soon. Looks really good by the way 🙂

        1. That’s a really interesting idea Jennifer. I’m not familiar with monk fruit sugar substitute. If you try it, let us know how it turns out!! 🙂

  4. Would this frosting work on a cake that will be on a counter for about 4 hours or will it need to be refrigerated?
    Thanks,
    Danielle

    1. Hi Danielle – I think it would be okay on the counter for 4 hours if you refrigerate it ahead of time. It just gets a little soft when it’s at room temp, but it shouldn’t run or spoil in that amount of time.

  5. Can i use honey in place of the maple syrup? Also could i use melted non-dairy butter in place of the coconut oil? Thanks

  6. Hi Margaret,

    I would like to try this recipe but I am wondering what kind/brand of cocoa powder to buy? I have seen these two options in the nearest grocery:

    1. https://well.ca/products/camino-natural-cocoa-powder_102873.html?gclid=Cj0KEQiAvNrBBRDe3IOwzLn6_O4BEiQAmbK-DuFxzZzEBORuBYoMvxUv5Y3oMpCiX2BtKg0-Cc2pUocaAtQs8P8HAQ

    2. https://well.ca/products/cuisine-camino-organic-cocoa-powder_18783.html?gclid=Cj0KEQiAvNrBBRDe3IOwzLn6_O4BEiQAmbK-Dixm4GAsgeYdEzXTE-HH5wj55M_b_TVovYBAcCJxHV0aAgSq8P8HAQ

    I am coocking a banana cake for my daughter’s 1st birthday 🙂

    Thank you,

    Maria.

    1. Hi Maria – I have to confess, I use Hershey’s Dark Cocoa Powder. I’m sure whichever unsweetened cocoa powder you opt to use would work fine. 🙂

      Hope your daughter has a wonderful birthday!

  7. I made a variation of this recipe last week and we LOVED IT!!!! So good, I’m going to use that recipe in my cooking class next month! Thank you! 🙂

  8. what is the reason for the maple syrup? Just for sweetness? Am I able to leave it out completely? We are all out and I’m trying to avoid another grocery store trip!????

    1. Hi Sara – yes, the maple syrup is for sweetness. If you don’t have any you can substitute another sweetener to taste – not sure if you’d want to leave the sweetener out all together!

  9. So I tried it with a rather strongly flavored raw honey, which I could taste. I think I should use a milder flavored honey next time, or go with the maple syrup. Also, I forgot to add the cinnamon, which might have covered the honey flavor a bit. It was still extremely creamy & I loved the flavor overall. Looking forward to trying it again soon!

  10. For decorative purposes, how well does this icing hold it’s shape? Do you think that you could use it to create designs? Wondering because I would like to be able to sub this in for buttercream icing.

  11. Hello, so I made the frosting for my chocolate red bean cake, super simple recipe btw all vegan. Just made this frosting and it is AMAZING. I cant stop eating it and its not even put on the cake… The taste is so good I dont even know… Time to read the rest of your website and join the mailing list.

    Thank you very much I’m pretty sure my motherday cake is gonna be amazing cuz of you.

  12. For the diet I’m on I needed to know nutrition facts, so I added it all up and replaced the maple syrup with erythritol (I have to watch my sugars)… It’s only 53 calories a serving, just 0.5 g saturated fat, and 1.5 g of protein. And it comes out to 2.6 Tb spoons a serving which is a hardy amount of frosting! Thank you so much for this. I will definitely try this recipe in place of the sugar free frostings I’m always buying. Those come out to 90 calories a serving and have more fat and artificial sweeteners.

  13. Hello. I am sick of everything tasting like coconut oil. Can I use almond oil as a substitute without ruining the recipe?

    1. Hi Karrie – ideally, you want to use an oil that is at a solid state at room temperature to give the frosting a little stiffness. I’m not familiar with almond oil – but you could give it a try and see what you think.

      1. 5 stars
        In other recipes I have used olive oil that has been in the refrigerator until it becomes solid. I don’t take it out of the fridge until just before I need to work with it. It has worked in everything I’ve tried so far, so it should work in this one too.

  14. 5 stars
    This recipe is amazing!! I’ve been using it for a couple of years now and use it to ice cakes and cup cakes.
    Guests can’t believe it’s made with avocados, it’s so creamy!
    Thanks so much for creating and sharing it.

  15. I’d love to top my son’s birthday cake with this frosting but I’m allergic to coconut! I’m wondering if ghee would work instead…seems like it has the closest consistency to coconut oil.

  16. 5 stars
    This is a great recipe, this frosting is delicious 😋 I made it with powdered Swerve instead of maple syrup and a pinch of salt, and it worked really well!

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating