You can make any frosting recipe vegan by using nondairy milk and Earth Balance type of butter spread, as long as the spread is non-hydrogenated. But this recipe is excellent and I use it whenever a recipe calls for Chocolate frosting. It makes a lot so cut the recipe in 1/2 if making a one-layer cake.
CHOCOLATE FROSTING
1/2 cup of Earth Balance, softened
3 cups of confectioners sugar
1/3 cup of unsweetened cocoa powder, sifted
1 teaspoon of vanilla
3-4 Tablespoons of nondairy milk
With an electric mixer cream the butter for 60-90 seconds. Add the confectioners sugar and cream for another 2 minutes (the mixture will be dry but you want to make sure that the butter and sugar mix well). Add the cocoa, vanilla and milk and beat on high speed for about 3 minutes until the frosting is really creamy and smooth.
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