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 traditional buttercream. You can even make it entirely sugar-free! Enjoy the simple vanilla-almond flavor or create a healthy cream cheese frosting. No butter, oil, or powdered sugar, and only 5 ingredients!
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Why You'll Love It
It's easy enough to make vegan buttercream frosting with plant-based butter, but sometimes you want a healthier alternative made from more wholesome ingredients.
Cashew frosting is an option, and there are plenty of recipes online. But as my regular readers know, I LOVE the challenge of creating something totally different... because I want you to have more vegan options than ever!
So I found myself wondering whether blanched almond flour might work as a base for a rich and decadent vegan frosting without butter. And it turns out the answer is YES!
Bonus!
Thanks to the almonds AND lack of dairy, this frosting contains 6 grams of protein, 3 grams of fiber, and only 1 gram of saturated fat per ¼ cup serving. Traditional buttercream can't say that!
For the recipe you will need a high-speed blender, like a Vitamix or Blendtec. You'll also need to plan ahead and allow plenty of time to chill the frosting before using it. But other than that, it really is easy to do.
With this recipe you can create a basic frosting that has a hint of vanilla-almond flavor, or include the optional lemon juice and lactic acid for a wonderfully tangy homemade vegan cream cheese frosting!
I've been so busy testing this and the carrot cake recipe that inspired it, that I haven't had a chance yet to try other flavors (I'm in a rush to get these posted before Easter). But I'm sure you can incorporate different flavor extracts, powders, fruit purees, or food coloring for endless possibilities!
Key Ingredient Notes
Though the ingredients are fairly simple, there are some limitations to note. So be sure to review this section as well as the Substitutions below.
I learned all of this the hard way, during way too many rounds of recipe testing! And I want to help you save time and costly ingredients so that your first batch is perfect!
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See the recipe card below for quantities and full instructions.
- blanched almond flour - This type of almond flour does not contain almond skins and is ideal for the recipe. You can also use a blend of cashews and almond flour, if preferred. Currently I'm using the Nature's Eats blanched almond flour, but any good quality brand is fine.
- non-dairy milk - It's essential to use as little liquid as possible for blending the nuts so that the frosting doesn't become too thin. I used unsweetened almond milk, but other varieties are fine, too, such as soy or oat milk.
- syrup - We're limited by the types and amount of sweetener we can include because sugar is hydrophilic. This means that it dissolves in liquids and thins the frosting. So I like to use a syrup like maple syrup, agave, or homemade simple syrup. This allows you to control the consistency. Don't add powdered sugar unless you want a thinner consistency - like a cross between frosting and icing. Sugar-free syrups are also an option.
- dry/granulated sugar alternative - Again, we can't include too much syrup, though, or the frosting won't be thick enough. So for just a bit more sweetness, use a granulated sugar-free sweetener such as erythritol or monk fruit.
- lemon juice - for a fresh and tangy, cream cheese flavor, I like to add lemon juice. This also helps with blending.
- optional: vegan lactic acid powder - Since we can't add much liquid, this is key for creating vegan cream cheese frosting. Lactic acid is also helpful when creating homemade vegan cheeses like cream cheese.
How to Make Vegan Frosting With Almond Flour
First, whisk together the almond flour, non-dairy milk, syrup, and vanilla in a bowl. Cover and set aside to soak for 2 hours or in the refrigerator overnight.
Add the mixture to a high-speed blender with a pinch of salt and lemon juice. Slowly increase the speed and stop as needed to stir. Yes, this requires patience and takes about 5 minutes. Add another Tbsp of syrup and/or milk if necessary. Once you're able to reach high speed without needing to stop, let the blender run until the frosting is completely smooth.
Taste and add the granulated sugar alternative and lactic acid, if using. The frosting will be very warm after blending. Transfer to a shallow dish or bowl, and refrigerate uncovered until cool. Then cover and refrigerate overnight or until cold, at least 4 hours.
Your vegan frosting will firm up as it chills. Pair it with your favorite cakes and cupcakes. It's perfect with this healthy carrot cake. And don't forget the vegan whipped cream for serving!
Variations and Substitutions
- other nuts - It's possible that macadamia nuts will work, but so far cashews are the only other nut I've used for the frosting base.
- vanilla extract - Vanilla bean powder or paste are also fine. I haven't experimented with other extracts yet, so be sure to let us know in the comments if you try different flavors.
- non-dairy milk - Some liquid is essential for blending. I used plain, unsweetened almond milk because that's what I had on hand. Other varieties are fine, and I suspect sweetened milk will be fine, too, and will help improve the overall flavor and level of sweetness.
- sugar-free option - Use your favorite sugar-free syrup such as this one from Wholesome Yum for an entirely dairy-free and sugar-free frosting!
FAQ
Yes, unlike wheat flour, it is safe to eat uncooked almond flour. Also note that almonds and almond flour sold in the U.S. must be pasteurized, and technically aren't raw. Look for brands that pasteurize using steam, not fumigants. Many popular brands steam pasteurize, such as Bob's Red Mill, Nature's Eats and Wellbee's.
Yes, just be sure to follow the basic formula of wet-to-dry and don't add powdered sugar or additional liquid.
No, since this a "healthier" frosting without the saturated fat found in traditional buttercream, it isn't firm or stable enough to pipe.
Top Tips
- Prepare the frosting the day before you need it for the best results. This allows plenty of time for it to chill and for the flavors mingle.
- Use only the sweeteners mentioned, as other types of sugar dissolve in the frosting and make it thin.
- Keep your frosted desserts refrigerated until ready to serve. The frosting is fine at room temperature (around 70°F) for 1 to 2 hours. It will soften in warm temperatures.
More Almond Flour Recipes
I hope you enjoy this healthy frosting recipe! If you try the recipe, be sure to comment below and let us know!
Recipe
Vegan Frosting Without Butter (No Oil, Less Sugar)
Equipment
Ingredients
- 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
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
- 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 Tbsp syrup. Avoid regular or powdered sugar since they dissolve in liquids and will make it too thin.
Estimated Nutrition (per serving)
Nutrition information is an estimate and will vary depending on the exact amounts and specific products and ingredients used.
Laure
This recipe is just what I was looking for! A healthy alternative to the other frostings out there! I can’t wait to give it a try! Thank you!