Vegan Sweet Potato Chocolate Frosting –Refined Sugar free

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This Healthy Sweet Potato Chocolate Frosting is made from a secret ingredient–and you simply won’t believe how healthy it is! It comes together in a flash and tastes soooo good, you won’t believe that this dairy-free frosting is made from sweet potatoes!

sweet potato chocolate frosting on beaters over a bowl of frosting

When I first was told I’d have to go on an anti-candida diet (ACD), I rebelled.

Give up my beloved milk chocolate? Stop drinking wine with dinner when I went out with friends?

Never eat chocolate layer cake with FROSTING again?!

Well, as it turns out, the rebellion wasn’t exactly my best move. I defiantly continued to eat my old standards, and it landed me with an even more severe (and obstinate) case of candida, one that required more than a full year on the diet. . . just to get it somewhat under control.

Now, four years later, I do still follow a modified version of the ACD, and know that I’ll be living an anti-candida lifestyle for life.

– I have never again tasted even a tiny crumb of milk chocolate.

– No alcoholic beverage has passed my lips in more than four years.

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Amazing Sweet Potato Chocolate Frosting

But frosting? As I said, NO WAY would I give that up!

This Vegan Chocolate Buttercream Frosting is not only sugar-free and ACD-approved, it’s also free of nuts, gluten, grains, dairy, eggs, corn, soy and any high glycemic sweeteners. It contains a secret ingredient that ensures this frosting contains a vegetable; and it’s high fiber, to boot.

And guess what else? It seriously tastes like real chocolate buttercream!

You can spread this frosting on brownies, layer it between cake layers, pipe it on cupcakes (it holds its shape at room temperature), use it to decorate birthday cakes, or sandwich it between whoopee pies. In fact, this is the frosting that graces the gluten-free vanilla cupcakes on the cover of my new cookbook, Naturally Sweet and Gluten-Free.

But hey, if you’re missing your treats and are really hankering for a sweet confection, you can just eat it off a spoon. (Shh, just don’t tell anyone I do that!).

This frosting can be used as soon as it’s mixed at room temperature as a dark, fudgy chocolate frosting that can be piped and will hold its shape.

For a lighter “buttercream,” refrigerate until firm and then whip.

Either way, no one will believe what is–and isn’t–in this!

sweet potato chocolate frosting on a cake
This Sugar and Dairy-Free Frosting looks gorgeous on this cake.
chocolate frosting on mini cupcakes in pink cupcake holders on a glass cake holder
I wish I could grab one of these off the screen and eat it now!
Photo Credit: Celine Saki 

The following is one of Ricki’s fantastic book that includes this recipe.

I Recommend
Naturally Sweet & Gluten-Free:

Naturally Sweet & Gluten-Free:

This cookbook is loaded with amazingly delicious allergy-friendly, refined sugar-free desserts.

Recipe from Naturally Sweet and Gluten-Free: 100 Allergy Friendly Vegan Desserts by Ricki Heller. Used with permission.

How to Use and Store this Sweet Potato Frosting

This frosting may be used immediately as a fudgy frosting. Otherwise, refrigerate until firm, then beat with electric beaters until fluffy and lighter in color for a “buttercream” frosting.

Can You Freeze This Frosting?

Believe it or not, this frosting can be frozen!  You can defrost it overnight in the refrigerator, then bring it to room temperature and beat it with electric beaters before using it. My recommendation? Make a bunch of it and store it in the freezer so you can have Healthy Dairy-free Chocolate Frosting on demand!

Recipe Notes

  • Coconut Oil Tips: If the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and blend again; it should come together in a silky, spreadable frosting.
  • Puree: If using a canned sweet potato puree, make sure there is no added sugar–otherwise, it will be WAY too sweet!

Special Diet Options

Other Healthy Treats You Might Like

Love Frosting--but you're on a sugar-free diet? This Secret Ingredient Chocolate "Buttercream" is Dairy and Sugar-Free, is amazingly delicious!!!

Chocolate Sweet Potato Frosting

This Chocolate Sweet Potato Frosting is super healthy and is paleo, dairy free, sugar free, and delicious — great right off the spoon.
Print Pin Rate
Course: Dessert, Dressings, Seasonings, etc.
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Paleo, Sugar-Free, Vegan
Keyword: healthy chocolate frosting, sweet potato frosting
Prep Time: 15 minutes
Servings: 1 cup
Calories: 1574kcal



  • Powder the granulated sweetener in a blender, if desired, for better texture.
  • Place sweet potato, powdered sweetener, stevia, vanilla and salt in food processor and process to blend.
  • Add the cocoa / cocoa powder and process until combined. Set aside.
  • In a small, heavy-bottomed pot, combine the chocolate, cashew butter and coconut oil over low heat.
  • Stir constantly until chocolate melts; remove from heat.
  • Turn the mixture into the food processor and blend everything until smooth and creamy, scraping down sides as necessary.


For the sweet potato puree, if using canned, make sure there is no added sugar.


Calories: 1574kcal | Carbohydrates: 160g | Protein: 29g | Fat: 112g | Saturated Fat: 66g | Sodium: 259mg | Potassium: 2233mg | Fiber: 26g | Sugar: 66g | Vitamin A: 33632IU | Vitamin C: 35mg | Calcium: 204mg | Iron: 22mg | Net Carbs: 134g

Nutritional information is provided as a courtesy and is merely an approximation. Optional ingredients are not included and when there is an alternative, the primary ingredient is typically used. We cannot guarantee the accuracy of the nutritional information given for any recipe on this site. Erythritol carbs are not included in carb counts since they have been shown not to impact blood sugar. Net carbs are the total carbs minus fiber.

So–what will you put this dairy-free chocolate frosting on?
Cake? Cupcakes? Brownies? or–a SPOON?!?!

 Top photo courtesy of Ricki Heller.

Ricki Heller

Ricki Heller is a prolific writer and has a vast collection of sugar-free and gluten-free delicious recipes.

Ricki’s second cookbook, Naturally Sweet & Gluten-Free, was released in September, 2013. Her first book, Sweet Freedom, is one of only three cookbooks recommended by Ellen DeGeneres on her website. Ricki was also an Associate Editor for Simply Gluten-Free Magazine and has written for Clean Eating magazine, Allergic Living, Living Without, VegNews, and many other publications. Ricki lives near Toronto, Canada with her husband and two dogs.

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Recipe Rating



  1. REALLY disappointing! This is listed as a low carb, Keto friendly recipe! SO FALSE! 134g of NET carbs is NOT LOW CARB AND KETO FRIENDLY!
    Please be sure you are correct when listing recipes as keto or low carb.

    1. Hi there, Carol. So sorry about that – I don’t know how that happened and thanks for commenting about it. Those parts are removed. Some people would say that by using a low carb sweetener that this could be considered a low-carb frosting (waaaay fewer carbs than traditional frosting) but I took that off for now.

      Anyhow, also most of the time I give an alternative for keto but in this case it’s not possible to do that. It’s possible that’s how that happened–that I or someone else helping thought that was an option but the option didn’t work and was removed…..not sure but in any case it’s gone. Thanks again. It’s hard to stay on top of everything!

      1. Sorry, Adrienne, I didn’t mean to be so critical and angry about the recipe. It is truly a nice recipe, it just isn’t low carb AT all. When you have to literally live on only low carb and keto recipes it is very disheartening to find one listed as such only to find out at the end it isn’t. Guess I was a bit “hangry” at the time!
        I should have been a bit nicer in my comment.

        1. Hi Carol – I understand your frustration. Often I put a label on a title or social media because there’s an option in the recipe to change ingredients, but in this case it was a pure error. I appreciate the apology. Sorry for the confusion!

  2. Just wanted to let you know that the stevia and cashew butter make this non-compliant for AIP. But it definitely looks delicious. Just sad I can’t eat it. 🙁

  3. Avocado would be a good sub for the structure that the sweet potato purée provides. You might need to reduce the oil to account for it, though. I’m not sure how much avocado oil there is in a half cup of the fruit. It’s more healthy than the sweet potato, too (more nutrients).

    I’ve made this one before, and it worked out well:

    For substitutions, generally ANY of the oils can substitute for each other, as far as I’ve found.