Two Ingredient Chocolate Frosting

Two Ingredient Chocolate Frosting #healthier #vegan #dairyfree |

This Two Ingredient Chocolate Frosting is so simple to make and is packed with flavor and tofu. Yeah, I said tofu.

All it’s made from is tofu and chocolate. When those two worlds combine, the frosting it creates is more like a ganache in consistency. You can’t tell it’s made with tofu instead of heavy cream or butter!

My kind of frosting!

Two Ingredient Chocolate Frosting #healthier #vegan #dairyfree |

I first made this frosting for my husband’s birthday cake, where I knew I’d have lots of skeptical taste testers digging in. I had from old school bakers (grandmothers) to sugar-high teenagers all getting a taste. The entire spectrum of tasters gave it rave reviews!

That’s how you know it’s a winner.

Two Ingredient Chocolate Frosting #healthier #vegan #dairyfree |

Two Ingredient Chocolate Frosting

frosting fromΒ Eat Your Vegetable


  • (frosting) 12 ounce firm silken tofu, drained
  • (frosting) 3 cups semi sweet chocolate chips (or vegan chocolate chips + 2 tablespoons maple syrup)


  1. To prepare the frosting, in a medium pot over medium heat, stir the tofu and chocolate chips until the chocolate chips are melted.
  2. Pour the mixture into a blender or food processor and blend until smooth.
  3. Pour into a bowl and allow it to cool to a spreadable consistency.

Makes enough for a 3-layer cake or 12 cupcakes


    1. Yes, it will pipe well, especially if you pipe right after making it. As the frosting cools to room temperature or below, it stiffens and thickens. Happy Baking!

  1. Do you have any storage suggestions? I put it in the refrigerator, and it thickened and became a bit crumbly and unspreadable even after sitting on the counter for over an hour to come to room temp.

    1. I would try microwaving or reheating it on the stove after it’s been in the fridge. I’m betting it’s the chocolate chips that hardened and just need to be melted again. Let me know if that works out for you!

      1. It worked! I microwaved it in small amounts (maybe half a cup), stopping to stir every 10 seconds. It took 20 seconds for that amount to become smooth and spreadable. Very happy with the recipe!

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