With just a few ingredients, this silky, fluffy, dairy-free vegan cream cheese frosting can be whipped up and slathered on all your favorite cakes in no time.
Try this dairy-free cream cheese icing on this dairy-free gluten-free carrot cake. Or make the chocolate version and spread it over this dairy-free gluten-free chocolate zucchini cake.

Out of of all my frosting, glaze, and ganache recipes, my low-sugar cream cheese frosting is a community-favorite. Now here's a dairy-free version to spread on cake and cupcake recipes too! Whether you follow a plant-based diet or have a dairy sensitivity, you're going to love this easy plant-based icing.
I make this vegan frosting recipe using Miyoko's cultured vegan butter and cream cheese, which contain minimally-processed ingredients, but this formula will work with other brands too. It turns out a frosting that's thick enough to spread, swirl, or pipe over any baked good you like. My favorite is this gluten-free carrot cake, which is super moist and floofy.
This version tastes so much like classic cream cheese frosting. Dairy-free and plant-based bakers don't have to feel left out, and omnivores won't know the difference!
If you're looking for a cake topping that's free of refined sugar, try this maple-sweetened paleo cream cheese frosting made with yogurt and cashews.
Testing, Testing
I developed this vegan frosting recipe to pair with my favorite gluten-free carrot cake while at a retreat with some dairy-sensitive friends.
For my first trial, I used the same ratios as for my favorite (dairy-full) cream cheese frosting: 2 parts cream cheese to 1 part butter. But I found that this version was overly tangy with a slightly chalky texture. Instead, using slightly more butter than cream cheese gave the frosting the ideal balance of tanginess, sweetness and richness.
Ingredients
Like classic cream cheese frosting, this recipe uses just 3 main ingredients.
- Vegan butter adds richness. I use Miyoko's brand, but any stick variety of DF butter should work. Just avoid the spreadable butters in tubs, which can be too runny here.
- Dairy-free cream cheese adds tanginess and body. I use Miyoko's brand, but other brands should work too, such as Kite Hill and Violife.
- Powdered sugar adds sweetness and makes the frosting whip up light and floofy. I use a minimal amount for a balanced frosting, but you can add more to your taste if you like a sweeter flavor.
- Vanilla and lemon add extra flavor.
Method
This plant-based icing is super simple to make in about 5 minutes. Just be sure to soften the cream cheese and butter to cool room temperature for 1-2 hours before you get started.
- Beat the softened butter and cream cheese in the bowl of a stand mixer with the paddle attachment, or in a large bowl with an electric beater or a spoon and your strong arms.
- Add the powdered sugar and vanilla.
- Beat until floofy, 1-2 minutes on medium speed.
- Taste, adding a squeeze of lemon, more vanilla, or more powdered sugar if you like.
- If the frosting is soft, pop it in the fridge for a few minutes to firm.
- Swirl or pipe your frosting on anything you like!
Serving Suggestions
Try this dairy-free cream cheese frosting on your favorite cakes and cupcakes. Here are a few that I love:
- Gluten-Free Pumpkin Muffins (vegan option) or Oat Flour Pumpkin Bread (DF)
- Dairy-Free Gluten-Free Carrot Cake (pictured) or Paleo Almond Flour Carrot Cake
- Gluten-Free Chocolate Zucchini Cake (DF option) or DF GF Zucchini Bread
- All-Natural Gluten-Free Red Velvet Cake
- Coconut Flour Banana Cake (DF & GF)
- Gluten-Free Chocolate Teff Cake (vegan option)
However you use it, I hope you love it as much as we do!
Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, YouTube, or Pinterest, purchase my award-winning gluten-free baking cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this vegan cream cheese frosting, I’d love to know. Leave a comment and rating below, and tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.

5-Minute Fluffy Vegan Cream Cheese Frosting
Print Recipe Pin RecipeIngredients
- ¾ cup (170 g) vegan butter (such as Miyoko's), at cool room temperature
- ½ cup (113 g) vegan cream cheese (such as Miyoko's), at cool room temperature
- 1 cup (100 g) powdered sugar
- ½ teaspoon vanilla extract or vanilla paste
- squeeze of lemon juice, optional
Instructions
- In the bowl of a stand mixer fitted with the paddle attachment, combine the vegan butter and cream cheese. Beat on medium low to combine, then beat in the powdered sugar and vanilla.
- Increase the mixer speed and beat on medium high until light and fluffy, 1-2 more minutes. Taste, adding a squeeze of lemon juice if you like.
- If the frosting is too soft, chill briefly to firm, then stir again. The frosting can be made up to several days ahead and refrigerated. Bring to cool room temperature and stir well before using.
Notes
- Add 1/4 cup sifted cocoa powder and 2 additional tablespoons powdered sugar along with the powdered sugar in the recipe.
Joanna says
This frosting is a winner!!! Tastes just like the dairy version when made with Miyoko's. Thank you so much.
Alanna says
I'm so happy to hear that - thanks a bunch for the note!
Joanna says
Quick question - if I wanted to make a chocolate version, do you think I could just add cocoa powder? Any suggestion for how much to start with if I want to experiment?
Alanna says
Hi Joanna! Yes I think that would work. You can make the frosting as directed, then sift in and mix to combine the cocoa powder 1 tablespoon at a time until you like the way it tastes. You may want to add more powdered sugar since the cocoa powder's bitterness will make it taste less sweet. I usually use dutch-process cocoa but that or regular cocoa should work. Please let me know what you try!
Joanna says
Great, thank you so much! I'll let you know.
Joanna says
Two years later...I finally tried a chocolate version! I ended up using 4 tablespoons dutch cocoa powder and 2 extra tablespoons of powdered sugar. It was delicious, thank you again!
Alanna Taylor-Tobin says
Brilliant! I'm so glad the chocolate version worked well. Thanks so much for sharing your variation!