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. 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. 🙁

  2. 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.