Healthy Frosting
This post may contain affiliate links. See my disclosure policy.
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
Hi Arman, what could I use as a substitute for the coconut oil?
so the cocoa powder is the only dry ingredient? The photo of ingredients shows 5 things, with 2 of them being powder, so I’m confused. Please clarify for me what the photo of the ingredients shows, since there are 5 things, not 4? thanks
Hi that is correct! The powder is the flour for the cake recipe, apologies for that!
Love this frosting. I found it made 24 servings for me. So, I used 1/2 recipe to cover the 9×5 loaf size brownie recipe (the no sugar recipe using applesauce, almond butter & cocoa). I cut it into 12 brownies. Very rich, especially when using Dark cocoa. A great chocolate fix without the extreme blood sugar spike. Thank you.
I figured the combination equals about 128 calories per brownie (if cut into 12 pieces.)
love it
Thank you!
Would this work using sweetened applesauce and omitting the maple syrup? My son has an allergy. Thanks!
Hi Dayna, I would think this should be fine!
Oh my God this tastes heavenly!! Thanks for sharing.
Can honey be used to replace maple syrup?
Yes it can, Ellen! It just will be a little more overpowering in flavor- but if you like honey, that isn’t an issue 🙂
I can’t have chocolate due to dietary restrictions, would you know if carob powder would work?
This I will learn how to make and then make this frosting for almost all cakes!
Looking forward to making this. Is there a vanilla option or other flavors?
Hi April, you can skip the cocoa if you don’t want a chocolate frosting and instead add 1 teaspoon of vanilla extract along with 3–4 tablespoons of Greek yogurt. For a thicker frosting, you could mix in some ground flaxseed or chia seeds, though this may slightly change the texture and appearance.
Wait so cream choco nice frosting and no sugar? Thank you soooo much.
I am going to try this, it sounds really good as I use unsweetened applesauce for many recipes.
I think you should make a note when referring to Maple Syrup though as newbies may get confused.
100% Maple Syrup vs imitation maple syrup(ie Mrs. Bûtterswǒrth) will affect the consistency and make it unhealthy as imitation syrup is made from high fructose corn syrup.
A really great point! I’ll definitely look into noting that difference. As you say, 100% maple syrup is very different from maple “flavored” syrups. Hope you enjoy the recipe!
Quick question is there a substitute for the coconut oil??? I stay far far away from coconut oil!
Hi Kimberly, you could use vegan butter instead 🙂
I don’t usually comment on peoples recipes but this is delicious and genius! Thanks for another great recipe
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.