Vegan Coconut Buttercream Frosting
If, like me, you have searched EVERYWHERE for a vegan, dairy-free, refined sugar-free, and yet still delicious, frosting for your cakes and muffins – then you are going to LOVE this recipe!
I couldn’t find one either, so here’s one I created myself out of necessity with what I had in the pantry – and then surprised myself with how well it worked and how delicious it actually ended up being!
It’s a really easy recipe, with simple clean ingredients, and you won’t regret trying this and switching to it for your future icing needs.
This recipe gives you a quantity that will amply frost a 21cm round cake or around a dozen cupcakes or muffins. Additionally, it stores well in the fridge for 4-5 days if you’re not ready to use it straight away. Best of all – you get all the flavour with none of the sugar-slump that would normally follow!
1/2 cup maple syrup
1/2 cup coconut milk powder
2 tbsp extra virgin coconut oil
1/2 teaspoon vanilla extract
(optional) 1-2 tbsp dairy-free milk of your choice
1. Sift coconut milk powder into mixing bowl.
2. Add coconut oil and vanilla extract, and combine thoroughly with a spoon.
3. Add the maple syrup, slowly combining with the rest of the ingredients. Depending on your ingredients, temperatures of kitchen, etc., this often gives you the perfect consistency straight away – but if you need it to be more spreadable, add the optional milk a few drops at a time until the desired consistency is achieved (if you do accidentally add too much milk, just add a little more coconut milk powder until it is thick enough again – but be aware the more coconut milk powder you add, the more coco-nutty the frosting will taste!).
You can also add food colouring at this point if desired (powdered colouring is the best choice here, as this will not affect the consistency as much). But the natural colour works just fine too!
Then spread it over your favourite cake, cupcakes or muffins or store in airtight container in fridge for up to 3-4 days.