Dairy-free Allergy-Friendly Chocolate Frosting

This Vegan 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.

More On this 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.

Naturally Sweet & Gluten-Free: 100 Allergy Friendly Vegan Desserts by Ricki Heller

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

How to Use or Store this Healthy Chocolate 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

Other Healthified 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!!!

Secret-Ingredient Allergy-Friendly Chocolate Frosting

This Secret-Ingredient Chocolate Frosting is super healthy and is paleo, dairy free, sugar free, and deelish--great right off the spoon.
Print Pin Rate
Course: Dessert
Cuisine: AIP, Dairy-Free, Gluten-Free, Grain-Free, Keto, Low-Carb, Paleo, Vegan
Prep Time: 15 minutes
Servings: 1 cup
Calories: 1574kcal



  • Place sweet potato, coconut sugar, stevia, vanilla and salt in food processor and process to blend.
  • Add the cacao 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

Using only whole foods ingredients, a generous pinch of humor and input from her two chatty canines, Ricki shares gluten-free, allergy friendly and sugar-free recipes on her blog, Ricki Heller.

Ricki’s second cookbook, Naturally Sweet & Gluten-Free, will be released in September, 2013. Her first book, Sweet Freedom, is one of only three cookbooks recommended by Ellen DeGeneres on her website. Ricki is 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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  1. Hi there,

    I'm currently on a candida diet and once I can reintroduce certain foods, I'd like to try this recipe. I will have to sub some things that aren't on the candida food list but most of your recipe will work for me.

    I have a few questions.

    Do you mean sweet potato or do you mean yam?? Is the flesh of the potato light colored and speckled? Or is it orange in color?

    And do you cook the potato first to make it easier to puree? It's not in the instructions and I wanted to verify.

    Thank you!

    1. Sweet potato is what she meant - the flesh will be orange in color. Yes, you do need to cook it first. I will check the post on that - thanks and hope you like it!

  2. This is sooo good. I added 3 drops of peppermint oil for a chocolate mint version. Frosted coconut flour chocolate cupcakes from Elana's Pantry. AMAZING!

  3. It's recipes like these that allow my husband to snack on 'crap' again. And I don't have to worry about the ingredients....just if I made enough. lol

  4. I'm not a fan of chocolate...is there a "vanilla" or non-chocolate version? Aside from the chocolate this recipe sounds great! I'd probably skip the stevia (thinking it would be sweet enough). Thank you for sharing!

  5. Awesome! When I was on anti-candida, we used to refrigerate baked sweet potatoes and eat them cold. They tasted so much like chocolate cake! Thanks for sharing. πŸ™‚

    1. Kelie, one of my favorite breakfasts on the ACD was baked sweet potato rounds with sweet almond sauce (I even put that recipe on my blog!). Love sweet potatoes!!

    1. Hi Irene,

      From what I've read, it doesn't have the exact same effect as white cane sugar. The glycemic index of coconut sugar is less than half of white sugar, so it doesn't increase blood sugar levels or trigger the kind of cravings as white sugar. That said, I still wouldn't use it in the early stages of the diet. For me personally, coconut sugar is fine in moderation now that I've gone through the different stages of the candida diet; but white cane sugar wouldn't be fine no matter how little I ate. Theoretically, any sugar feeds candida--so you'd need to cut out all fruits, too, forever if you didn't want to feed candida at all.

  6. Thanks for the recipe! My daughter is allergic to all nut and seed butters. Could I substitute with something else? Coconut butter?

    1. Hi Jennie,
      Yes, you could use coconut butter, but will likely need to also add some milk of some sort (or more sweet potato puree), since it is so much denser, and hardens more, than nut or seed butter. Let me know how it turns out! πŸ™‚

    1. Karoline, lots of my blog readers have made this without the stevia, either by adding more coconut sugar or using maple syrup. One of my readers just used semisweet chocolate chips instead of the unsweetened chocolate (though of course those contain refined sugar!). If you can use other sweeteners, go ahead. If you sub with maple syrup or agave, it may be a tad thinner, but still good!

  7. This frosting is NOT sugar free! It is not even free of added sugar. You add 1/2 cup of coconut sugar! The only thing you can legitimately claim is that it is free of processed or refined sugars. How can you say it is sugar-free? There is a huge difference.

    With that said, it is a much better alternative to most frosting recipes filled with 10x sugar. Thank you for the recipe, but please get your terminology correct.

    1. Hi Andrea. First of all, I appreciate your commenting but I think you will agree that many people have different meanings for the term "sugar free". Most people mean the use of white or brown sugar. I personally mean low glycemic index / candida-diet-friendly.

      Technically the sweet potatoes have sugar in them so that would be a problem under your definition.

      Feel free to sub in stevia for the coconut sugar if you like. Hope that clears things up!

      1. Thanks, Adrienne. I totally agree--my definition of "sugar-free" is WHITE sugar-free. Most people think of "sugar" as the white stuff. Almost all foods (fruits, vegetables, grains) have SOME natural sugars, so yes, true "sugar-free" means none of those, either. Yet agave or maple syrup are both also "sugar-free" because they don't contain sugar. In other words, the definition of the word "sugar" refers EITHER to the white stuff, OR to the natural sugars in foods. It depends which definition you're using.

  8. Dropping by from the Homestead Barn Hop. This one is getting pinned for me to try soon. I love that it's dairy and processed sugar free.

  9. Adrienne, thanks so much for sharing! I'm so glad we did get to know each other via our blogs. Thanks for your generosity, all your great info on this site, and your friendship. We need to share some frosting together some time!! πŸ˜€

    1. Oh, you are sooo welcome. This is a great post, you are a great writer and I am so happy to promote you. Oh - you're a great friend too. I would LOVE to share frosting - or anything else - sometime :).

  10. Wow! This is creepy, sweet potato brownies are the next recipe to try on my list and what do you know a frosting falls in my lap, thank you! Question for you, I was told not to use coconut sugar on my ACD, however, I was told not to eat a few things that I later found out were ok, what is your take? Thanks again, great recipe!

    1. Hi Candace - my take is I wouldn't early on. I don't even now. But Ricki will chime in later tonight on her experience. Can't wait to see your recipe!

    2. Candace, I agree with Adrienne on this one--wouldn't use it in the first stage of the diet. However, I started using it in small amounts in Stage 2. You could always try the recipe with just stevia, but I'm not sure how that would work--maybe add some vegetable glycerin for more sweetness? Let me know how it turns out if you give it a try! πŸ™‚

  11. My son has many allergies but coconut is one of the many. Do you know something i could substitute the coconut items in this recipe?

    1. Jenn, I guess it would depend on what he could eat--if you can use regular sugar, it can replace the coconut sugar, and the only other solid fat I know of is butter. I don't use butter, but if you do, you can replace the coconut oil with it. Hope that helps! πŸ™‚

      1. I think cocoa butter would be amazing in this. It is harder than coconut oil, so you mind need to use a bit less.

    2. Sure, you could use a dairy free margarine or try skipping the oil. Coconut sugar can be subbed with any other granular sugar you use at home.

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