Vegan Frosting Without Butter (No Oil, Less Sugar)

Name: Vegan Frosting Without Butter (No Oil, Less Sugar)
Prep time: 15 min
Total time: 7 h 15 min
Yield: 10 servings
Ingredients: 2 cups blanched almond flour, packed; 1 cup almond milk; ¼ cup maple, agave, or simple syrup; ½ teaspoon vanilla extract; pinch of salt; 1 to 2 Tablespoons lemon juice, optional; 1 to 2 Tablespoons erythritol or comparable sugar substitute, optional; 2 teaspoons lactic acid powder, optional

User Reviews

5.0

12 reviews

Excellent

Prep Time
15 mins
Additional Time
7 hrs
Total Time
7 hrs 15 mins
Servings
10 servings
Calories
150 kcal
Course
Dessert
Cuisine
American

Vegan Frosting Without Butter (No Oil, Less Sugar)

Finn Russell

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This vegan frosting made with almond flour is the perfect healthy alternative to buttercream frosting! It's wonderfully creamy and rich and much lower in sugar and fat than classic buttercream. Enjoy the simple vanilla-almond flavor, or create a healthy dairy-free cream cheese frosting! No butter, oil, coconut, or powdered sugar, and only 5 ingredients!Yield: Makes 2½ cups (20 fl oz), enough for a 2-layer 9-inch cake as pictured

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Ingredients

Servings

2 cups blanched almond flour, packed
1 cup almond milk Or other non-dairy milk; see Note 1
¼ cup maple, agave, or simple syrup See Note 2
½ teaspoon vanilla extract Or vanilla powder or paste
pinch of salt
1 to 2 Tablespoons lemon juice, optional See Note 3
1 to 2 Tablespoons erythritol or comparable sugar substitute, optional See Note 4
2 teaspoons lactic acid powder, optional For cream cheese flavor

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Instructions

Planning: For convenience and for the best flavor, prepare the frosting a day in advance.
Whisk together the almond flour, non-dairy milk, syrup, and vanilla in a bowl. Cover and set aside to soak for at least 2 hours or preferably overnight in the refrigerator.
Add the mixture to a high-speed blender along with a pinch of salt and the lemon juice. Slowly increase the speed, stopping as needed to stir (use patience!). Add another tablespoon of syrup and milk if necessary. Once you're able to slowly increase all the way to high speed without needing to stop, blend until completely smooth.
Taste the frosting and add the dry sugar substitute and lactic acid, if using. The frosting will be warm after blending. Transfer to a shallow dish or bowl, and refrigerate uncovered until cool. Once cool, cover and refrigerate overnight or until cold, at least 4 hours.
The frosting firms up as it chills, but due to the lack of saturated fat is not firm enough to pipe. Spread it on your favorite healthy cakes and cupcakes and enjoy!

Notes

Keep frosted desserts chilled until ready to serve. The frosting is fine at room temperature for 1 to 2 hours but will soften in warmer environments.
Store the frosting in the refrigerator for up to a week or freeze for longer storage.
I haven't tried a sweetened milk yet, but that could be a good way to incorporate more sweetness without needing the sugar substitute.
The syrup you choose affects the color and flavor of the frosting. For the lightest color and most neutral flavor use a basic simple syrup. I used a combination of maple syrup and simple syrup for the batch in the photos. Since I created this frosting for a carrot cake recipe, the maple flavor worked well. *You can even use a sugar-free syrup for an entirely sugar-free frosting.
Lemon adds nice contrast, even if you're not going for cream cheese flavor. Additional milk may be used instead.
As mentioned in the post, sugar substitutes help boost the sweetness without thinning the frosting. I rarely use them and purchased erythritol specifically for this recipe, so I understand if you need a sub! If you don't mind a slightly thinner consistency, use another 2 tablespoon syrup. Avoid regular or powdered sugar since they dissolve in liquids and will make it too thin.

Nutrition Information

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Serving 4tablespoon Calories 150kcal (8%) Carbohydrates 13g (4%) Protein 6g (12%) Fat 8g (12%) Saturated Fat 1g (5%) Cholesterol 0mg (0%) Fiber 3g (12%) Sugar 6g (12%)