This vegan frosting has a secret! It's irresistibly fluffy, creamy, sweet, and rich, yet contains no vegan butter, oil, or coconut! Not only is it dairy-free and lower in fat, it's even low in sugar and easily made sugar-free! It really is the perfect healthy alternative to classic buttercream. Enjoy the simple vanilla flavor, or make a healthy cream cheese frosting with just one additional ingredient.
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Why You'll Love It
It's easy to make luscious dairy-free frosting with vegan butter, but sometimes you want a healthier alternative-one made from wholesome ingredients that still tastes amazing and satisfies your sweet tooth.
Cashew frosting is one option, and there are plenty of recipes for it online. But as my regular readers know, I just LOVE the challenge of creating something totally different-because I want you to have more vegan options than ever!
Since cashew frosting is a thing, I found myself wondering whether blanched almond flour might also work as a base for a rich and decadent vegan frosting without butter. And it turns out the answer is YES!
Bonus!
This dairy-free frosting contains 6 grams of protein, 3 grams of fiber, and only 1 gram of saturated fat per ¼ cup serving!
With this recipe you can create a basic dairy-free frosting that has a hint of vanilla-almond flavor, or include the optional lemon juice and lactic acid powder for a wonderfully tangy 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!
What You'll Need
For this recipe you'll need a high-speed blender like a Vitamix or Blendtec. You'll also want to plan ahead and allow plenty of time to chill the frosting before using it. But other than that, it really is easy!
The ingredients are fairly simple, but there are some limitations to note. So be sure to review this section as well as the Substitutions below.
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I learned all of this the hard way, during many rounds of recipe testing. I want to help you save time and costly ingredients so that your first batch is perfect!
- 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 great for homemade vegan cream cheese.
See the recipe card below for quantities and full step-by-step instructions.
How to Make Vegan Frosting Without Butter
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 tablespoon 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.
Substitutions
- Other nuts - It's possible that macadamia nuts will work, but cashews are the only alternative to the almond flour that I've tested so far.
- 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 - A little bit of liquid is needed to help with 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 frosting - Use your favorite sugar-free syrup such as this one from Wholesome Yum for an entirely dairy-free and sugar-free frosting!
Serving
Pair the frosting with your favorite cakes and cupcakes. It would even be amazing on cookies, bars, muffins, and brownies!
It's perfect with this vegan carrot cake. And don't forget the vegan whipped cream for serving!
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, so technically they 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, unless you actually want a thinner consistency.
No, since this a "healthier" frosting without the saturated fat found in traditional buttercream, it isn't stable enough to pipe.
Top Tips
- The frosting firms up as it chills. For the best results, prepare it the day before you plan to use it. This also gives the flavors time to mingle.
- Use only the sweeteners mentioned since other types of sugar dissolve and make it too 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. But similar to buttercream, it will soften in warmer temperatures.
I hope you enjoy this healthy vegan frosting! If you try the recipe, be sure to comment below and let us know.
Recipe
Vegan Frosting Without Butter (Low Sugar, No Oil)
Equipment
Ingredients
- 2 cups blanched almond flour, packed
- 1 cup almond milk - Or other non-dairy milk; see Notes
- ¼ cup maple syrup, agave, or simple syrup - See Notes
- ½ teaspoon vanilla extract - Or vanilla powder or paste
- pinch of salt
- 1 to 2 Tablespoons lemon juice, optional
- 1 to 2 Tablespoons erythritol or comparable sugar substitute, optional - See Notes
- 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
Estimated Nutrition (per serving)
Nutrition is an estimate and will vary depending on the exact amounts and ingredients used.
Dana says
I’m making this today, ahead of making your carrot cake recipe tomorrow. I’m curious if this recipe could be used to make chocolate buttercream?
Lori Rasmussen says
Hi Dana, yes that sounds great. I wish I had already tried it so I could recommend amounts. Besides adding cocoa powder, blending in some melted chocolate will also help with the consistency once cool. I'm looking forward to trying that soon. Thanks for asking!
Autumne says
Hi! I’m curious if it’s possible to make this with a kitchenaid mixer instead of a blender?
Lori Rasmussen says
Hi Autumne. No, a blender is needed for the almond flour to become smooth.
Yvette says
When you set the ingredients aside to soak up do you put them in the fridge since you are using cold non dairy milk?
Lori Rasmussen says
Hi Yvette, no, for just a couple of hours I don't, but if you want to let it soak longer than that it should be refrigerated.
Sinna says
It came out like a paste. Suppose to be like that? Thought be more liquidy.
Lori Rasmussen says
The photos show that it is thick and creamy, more like buttercream frosting, not thin like a glaze or icing.
Anita says
Hi! Can you use coconut flour instead of almond?
Lori Rasmussen says
Hi Anita, the two "flours" are very different so it definitely needs some testing. Unfortunately, I haven't tried that.
TT says
I wasn't sure about the texture on its own, but it was fantastic on my carrot cake. The lactic acid didn't come through very much until the next day after cooling. I used monk fruit maple syrup instead of regular maple syrup. I'm so excited to have a healthier frosting!
J.R. says
My partner and I are huge fans of this frosting! I can't tell you how many times we have used it. It is a very delicious and versatile recipe. Thank you for another great recipe.
ginefra dos santos says
I am so excited! I make raw banana cinnamon rolls and I was making a frosting from cashews and coconut cream oil etc that my insulin resistant self couldn’t eat too much of due to the high fat content and this is going to save my day !!!!
Laure says
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!