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My healthy frosting recipe is velvety smooth and full of chocolate flavor. It’s naturally sweetened with applesauce, and there’s NO powdered sugar!
Need more frosting recipes? Try my keto frosting and dairy-free frosting next.
When I first got into baking, I always used store-bought frosting. Once I started making it from scratch, my baking game got a thousand times better. Now, we all know frosting is not the healthiest of things, so I’ve been working on a healthy chocolate frosting that is versatile, delicious, and decadent, and I think I’ve nailed it!
For this recipe, I stuck with a short and sweet (no pun intended) list of ingredients. Together, they mimic the texture of buttercream frosting, just with natural sweetness and zero dairy or refined sugar.
Table of Contents
Why I love this recipe
- Diet-friendly. It’s gluten-free, dairy-free, and naturally sweetened.
- Make as much or as little as you need. Once you nail down the ratios, you can make enough for a dozen cupcakes…or if you’re me, maybe just a few spoonfuls for your morning oatmeal!
- Kid-friendly. This is a recipe I feel good about sharing with my family, and they don’t think it tastes ‘healthy’ at all!
- The perfect texture. It’s smooth, creamy, and layered with bold cocoa flavor.
Ingredients needed
- Unsweetened applesauce. Ensure you’re using 100% unsweetened applesauce so there’s zero added sugar.
- Dark cocoa powder. I used dark cocoa powder for a strong chocolate flavor, but you could also use Dutch-processed cocoa powder for a smooth chocolate taste.
- Coconut oil. To give the frosting stability. Use refined coconut oil.
- Pure maple syrup. Adds sweetness and smoothness. Honey also works, though the texture will be thicker and more viscous.
How to make healthy chocolate frosting
I’ve included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
Step 1- Combine ingredients. Microwave the oil until melted, then add it to a large mixing bowl along with the syrup and cocoa powder.
Step 2- Mix. Add the applesauce and mix until in until it reaches your desired consistency.
Step 3- Chill. Cover and chill the frosting in the fridge until thickened. Once firm, frost your favorite cakes or baked goods.
Arman’s recipe tips
- Adjust the consistency. Depending on how thick or thin you prefer your frosting, you may not need all of the recommended applesauce. Add it 1 cup at a time until it reaches your desired consistency.
- Use a hand mixer. While certainly optional, having a hand mixer or stand mixer makes whipping the frosting easier. It also allows you to whip more air into it, yielding a fluffier frosting.
Storage instructions
To store: Leftover frosting should be kept in an airtight container in the refrigerator for 2 weeks. Let it sit at room temperature to soften.
To freeze: Place frosting in a freezer-friendly container and store in the freezer for up to 2 months.
Frequently asked questions
One serving of this homemade icing contains approximately 65 calories.
If you don’t want to use applesauce, mashed pumpkin or mashed sweet potato will work just as well. I don’t recommend banana as it can be overpowering.
Dessert recipes for using this frosting
4-Ingredient Healthy Frosting
Ingredients
- 1/2 cup coconut oil melted
- 3 tablespoons maple syrup
- 1/2 cup cocoa powder I used dark cocoa powder
- 1 cup unsweetened applesauce * see notes
Instructions
- In a large mixing bowl, combine your coconut oil, maple syrup, and cocoa powder. Mix until a glossy liquid chocolate texture remains. Add your unsweetened applesauce. Start with 1 cup and, depending on what texture you are after, increase.
- Refrigerate for at least 20 minutes to thicken slightly. If you need to use it immediately, add a teaspoon or two of cornstarch, or as needed.
Notes
Nutrition
Originally published September 2020, updated and republished November 2024
Wait so cream choco nice frosting and no sugar? Thank you soooo much.
Hello!
I’m going to try this recipe but want to know why it’s recommended to use refined coconut oil as opposed to unrefined? We use unrefined in cooking which is why we have it already.
Hi Leann- only because there is some coconut flavor with the former 🙂 Use unrefined if you don’t mind the flavor of coconut.
This js definitely my “go to” frosting for any cake.
Will definitiely give it a try!
Hi there ! Super excited to try this recipe especially since Ive had to cut refined sugar and saturated fat from my diet . When making this frosting is there another oil I could use in place of the coconut oil. It has too much saturated fat for me . Thank you
Chris
Hi Chris! Butter is the only thing I can think of that would work!
Ok thank you so much !
Can I replace the coconut oil with something else? Not a fan of coconuts (makes me think I’m eating sunscreen).
Haha Olya- I promise you won’t taste the coconut. If not, you can use heavy cream.
Sorry, I mean, unsalted butter
Maybe baby food applesauce will have a finer grain and use a tad less if it has more moisture? Either case if it is too thick, a fraction of tsp apple juice concentrate at a time might loosen it up without over-sweetening.
Perfect recipe
Unbelievable !!! I’m making my second batch in 3 days.
This is a great recipe I hadn’t thought of using apple sauce. Thanks. Big
Do I have to stir with whisk or may I use a hand mixer?
Hand mixwer works!
Arman Liew is my favorite chef on the cooking channel. Her preparation and presentation is always pleasing to the eye and tasteful to the palate.
One of your reviews mentioned that it is not smooth enough so I ended up putting everything in the vitamix. Amazing!!!
Hi, was the Vitamix able to blend it well? I always have trouble making things with this consistency in the Vitamix…
Does the frosting taste like applesauce? Really wanted to try this, it looks good!
Not at all 🙂
This looks delicious! How much does it make? Like how large is a serving?
Check the recipe card 🙂 Proportions all there 🙂