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Chocolate Fudge Frosting


  • 1/2 cup (113 grams) refined coconut oil*
  • 1/2 cup (128 grams) natural peanut butter or another nut / seed butter (use the kind with just nuts / seeds and salt)
  • 1/2 cup + 2 tablespoons (72 grams) cocoa powder
  • 1 teaspoon vanilla extract
  • salt to taste (be sure to add this! It really brings out the flavor)
  • 1/3 cup + 2 teaspoons maple syrup
  • if using sunflower seed butter: coconut sugar to taste (I used 5 teaspoons)


  • Melt the coconut oil in a small pot or pan over low heat. Add the nut butter, cocoa powder, vanilla extract and salt and stir together. When it’s completely smooth, take it off the heat and add the maple syrup and stir until well combined.
  • If using sunflower seed butter, add coconut sugar to taste. Put the pot back on the burner and set to the lowest setting. Stir until the coconut sugar is dissolved.
  • If using another type of nut butter, you don't need additional sugar. Let cool until room temperature and then spread over the cooled cake.
  • Store the frosted cake in the fridge for up to 5 days.


* If you use unrefined / extra virgin coconut oil, the frosting will probably have some coconut flavor to it. With refined coconut oil, there's no coconut taste at all. You can't taste the olive oil once the cake is baked!