Easy Dairy-Free Gluten-Free Naturally Sweetened Frostings
Easy, Healthy Frosting Recipes…Low-sugar,
Vegan, Dairy free, Gluten Free, Low Glycemic
Refined-Sugar Free, Naturally-Sweetened!
These are surely the fastest, easiest, lower
glycemic, healthiest frosting recipes! You’ll
find enough Dairy free, Gluten Free, frosting
recipes here to never need more.
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WARNING: Do not use a processed sugar substitutes
Don’t ruin these healthy frostings thinking you’ll improve
them with calorie-free processed sweeteners!
Don’t drink diet anything! Don’t believe “no sugar added”
on a label means no processed sweetener added.
Processed substitutes are not healthy. “Safe” only means
a serving won’t result in sudden death for most people.
It won’t quench your sugar cravings. I’ve had adverse
reactions to many that I consumed unwittingly;
Erythritol and Stevia, as well as others. Agave Nectar, while
safer due to no sugar spikes, it’s a fructose as opposed to
glucose table sugar. fructose is hazardous to your liver.
(healthline.com/nutrition/sucrose-glucose-fructose)
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Healthy Chocolate Frosting #1
Vegan Chocolate-Fudge Frosting!
You may never need another chocolate
frosting recipe. It’s so quick and healthy and
a favorite choice for Birthday Cake frosting.
Vegan Chocolate-Fudge Frosting!
No sweetener needed
Ingredients
1/2 a very-ripe large banana
2 Tbs. (or more!) unsweetened cacao or cocoa powder
1/16 (scant tsp) salt
1/4 tsp cinnamon
4 Tbs. melted coconut oil mixed in gradually until
desired consistency.
Optional: 1/4 tsp. cinnamon or vanilla
1/2 tsp. instant espresso coffee powder
even a pinch of instant espresso.
If you don’t want any banana flavor detected
in the frosting, use a non-ripe banana, and a 1/2 tsp.
of lemon juice.
Feel free to sweeten to taste with low glycemic
sweetener such as coconut sugar, or pure maple
syrup, if needed.
Blend everything (or mash with a fork). Then beat
if you desire it to be more fluffy.
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Meringue is really one of the easiest, most
impressive, Healthy White Frosting Recipes.
Bake 10 minutes, just until the peaks have
turned golden brown.
3 Ingredients
4 large egg whites
1/4 teaspoon *cream of tartar or 1/2 tsp lemon juice or vinegar
1/4 cup sugar
A few tricks when preparing Meringue
1. Separate your eggs while they are cold and then allow
them to come to room temperature for the fluffiest meringue.
2. Make sure the bowl and beater blades are cold and
scrupulously clean. Wash them again.
Any oil film can prevent egg whites from fully stiffening.
3. Take care not to over whip your meringue. It will deflate.
It should have a smooth and glossy look. Stop right there.
4. Use cream of tartar or lemon juice to stabilize (to hold its form).
5. Place meringue on baked or unbaked treats about 4 inches under
the heat and bake for about 10 Minutes until edges are golden.
Instructions
Remove eggs from the refrigerator and separate, as they will
separate best cold. Allow egg whites to reach room temperature
to allow them to whip to their fullest.
Beater blades, and bowl must be cold and spotlessly-clean
Any oil film can prevent eggs from stiffening.
Preheat oven to 350 degrees.
Whip the egg whites until they are glossy and smooth, then
add the cream of tartar or lemon juice to help the egg whites hold
their form.
Slowly add the sugar to the egg whites about a tablespoon at
a time, beating after each addition until the sugar is fully incorporated.
Continue beating until stiff peaks form. Spread meringue on top of
pre-baked cake, pie, or pudding in their last 10 minutes of baking,
or on no-bake desserts,
place about 4 inches under the heat and bake for about 10
minutes, until golden.
*For every 1/2 teaspoon of cream of tartar in a recipe,
you can use 1 teaspoon lemon juice or white vinegar. instead
Egg whites were used for many years before the invention of
meringue powder and will most likely work well in your recipe.
When it comes to flavor, egg whites are actually a superior
option when compared to meringue powder.
While it is not as easy to whip up large amounts of meringue
from egg whites as it is from meringue powder, egg whites
can be used to make a slightly better end product.
To make meringue from egg whites, it is recommended that
you use cream of tartar or lemon juice to stabilize it, (to
stop egg whites from collapsing by preventing the formation
of overly strong protein bonds that force water out). It is this
process that causes the collapse of whipped egg whites.
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Vegan Dairy-free (Nut-Free)
Cream Cheese Frosting
(You can buy Tofutti Dairy-Free Cream Cheese in
most supermarkets or health food or kosher stores)
How to Make Your Own Dairy-Free
Cream Cheese for Frosting
1 (13.5 oz.) can full-fat, coconut cream, additive-free,
unsweetened, refrigerated overnight.
1 tsp. melted coconut oil
1/2 tsp teaspoon lemon juice (fresh-squeezed),
pinch sea salt.
Directions
Carefully open (do not shake) the refrigerated coconut
cream.
With a slotted spoon, scoop out only the coconut solids
at the top portion into a medium processor bowl.
(Save the liquid for smoothies or as dairy-free milk)!
Using an electric processor, beat in the lemon juice
and sea salt until smooth
and creamy. Refrigerate until firm.
For the cream cheese glaze:
3 ounces dairy free cream cheese, (above), softened.
1/3 cup powdered coconut sugar which I grind in my
coffee grinder.
A splash of coconut cream or milk to soften
OR
Bundt Cake Glaze
Stream on a pattern of glaze with 1/2 cup of
powdered sugar (or vegan vanilla chips)
dissolved in 3 to 4 tsps. hot coconut cream.
Below are several versions of the Easiest
Frostings
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How To Make a Healthier Substitute For
Refined Confectioner’s Sugar, Using Coconut Sugar
For every cup of coconut sugar, add one tablespoon of
Tapioca starch or arrowroot powder and blend in a clean
coffee grinder or high-powered food processor until smooth.
While this process will never result in a blend as white
or as silky as commercially produced powdered sugar,
it’s a much more healthful solution.
How To Distract The Eye From the Off-white Color
of Natural Coconut Sugar:
You can color it naturally with beet juice for pink,
turmeric for yellow.
Drizzle on ganache or melted fruit spread, or sprinkle cake
crumbs, or grated chocolate shavings, even chocolate
sprinkles etc., over your off-white icing.
You can flavor that plain glaze or frosting to taste with orange
juice, orange extract, lemon juice, or almond extract.
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Easier than making Streusel and just as pretty.
How To Top Any Cake Fast
The first 5 Are the Quickest, Healthiest,
Pretty Toppings You’ll ever really need
Quick Easy Less Gooey Frosting –
Sprinkle on chopped nuts before baking.
Shake Powdered Sugar through a strainer
immediately before serving (or it dissolves).
Drizzle on a simple glaze of melted
fruit spread or chocolate.
OR USE:
No-cooking-needed, no-fuss streusel topping.
2 tbs. powdered coconut sugar + 1-1/2 tsp
cinnamon (or blend to taste). Mix with 1-3 tbs. melted
coconut oil until dissolved into glaze. Sprinkle that with
chopped dates or dried fruit and nuts. Brush it on.
Other Spices: Cinnamon can be omitted, replaced, or
used in addition to any number of other spices. Allspice,
clove, cardamom, ginger, and nutmeg all work well
in this. Press (chopped) nuts and/or dried fruit on the glaze.
Before baking, you can top the batter or dough with this
instead of after it’s baked. So friends can have it warm
from the oven instead of cooled, frosted, and reheated.
OR
Sprinkle 1/2 cup of chopped pecans or walnuts over top
of batter just before baking. Drizzle with melted fruit spread
or chocolate glaze after it cools. Sprinkle with powdered
sugar through a strainer just before serving, keeps powder
on top without melting.
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CHOCOLATE GLAZE
1/2 cup semisweet chocolate chips
2 tablespoons Coconut oil
1 tablespoon plus
1 teaspoon light maple syrup
1/4 teaspoon vanilla extract
How To make chocolate glaze: Melt the
ingredients together over low heat or in the
microwave, stirring often. Add corn syrup if
needed to make a smooth, shiny glaze.
Yield: about 1/2 cup glaze.
OR Sprinkle Powdered Sugar When serving
Fruit Drizzle
Slowly melt 1/3 cup or more of fruit preserves
in a microwave safe bowl or over a double boiler.
Swirl or drizzle it decoratively from the tip of a big
spoon on top of plain cake. Add a few berries or
chopped nuts to it.
Healthy Frosting! It is NOT an oxymoron.
I personally love to see my cakes and muffins
topped off with a frosting. I certainly won’t ingest
artificial sweeteners. I love to have a piece
of cake whenever I please, without gobs of sugar.
Glaze Frosting & Instructions
EASY VANILLA GLAZES
Ingredients
1 1/4 cups Powdered Coconut Sugar
sifted in a strainer to remove any lumps
1 tablespoon light maple syrup
1 tablespoon melted coconut oil
1 to 2 tablespoons any milk or water
1/2 teaspoon vanilla extract
To make the vanilla glaze: Stir the ingredients
together, adding extra Powdered Coconut Sugar
to adjust the consistency as needed. Heating it
helps the sugar dissolve.
Yield: about 1/2 cup glaze.
APPLE CIDER GLAZE
How To make APPLE CIDER GLAZE
2 tablespoons bottled (boiled) cider
1 tablespoon heavy cream or coconut cream
1 cup powdered sugar
To make apple cider glaze: Stir all of the ingredients
together, adding additional sugar or cream if needed to
make the glaze the consistency of molasses. Dip top
of donuts in glaze, or drizzle glaze over doughnuts.
Yield: about 1/2 cup glaze.
Top Healthy Natural Frosting Sweeteners
Raw honey (1 tablespoon = 64 calories)
Dates (1 Medjool Date = 66 calories)
Coconut sugar (1 tablespoon = 45 calories)
Maple syrup (1 tablespoon = 52 calories)
Blackstrap molasses (1 tablespoon = 47 calories)
Banana puree (1/4 cup = 50 calories)
Real fruit jam (varies depending on fruit)
My Go To favorite white frosting
Quick, Easy,
No Added Sugar Needed,
Vanilla Fudge Frosting Recipe
(or Coconut Banana Buttercream)
You’ll need to double or triple this amount
To frost a double layer cake.
White & Ganache Two-Tone Frosting
If you want to cover a cake with both buttercream
and ganache, either for a two-tone effect or simply
for the sake of the shiny glaze, start by filling and
assembling your cake.
Then, spread the surfaces of the cake with a thin
coating of buttercream, as if you were spreading
butter on toast. This is called a “crumb coat,” which
immobilizes crumbs on the surface of your cake and
prevents them getting into your outer icing.
Refrigerate the cake for 20 to 30 minutes, while the
crumb coat sets. Then spread the top and sides of
your cake evenly with buttercream. Make it as smooth
and even as possible, because the glossy ganache
will emphasize every imperfection.
Some bakers want their ganache to make a smooth
layer on top of the cake, with an eye-pleasing pattern
of drips running over the side. To achieve this effect,
refrigerate cake at least an hour before pouring the
ganache.
Mix up your ganache and let it cool to 85 to 95 degrees
Fahrenheit, which gives it a thick, creamy consistency.
Pour ganache onto the middle of the cake, and quickly
spread it to the edges with a spatula. Turn the cake as
you work, so the drips will run evenly down all sides.
Allow the ganache to set for at least 30 minutes before
cutting and serving the cake.
Ingredients
1/2 a very-ripe large banana (80g to 100g)
(less ripe if you fear tasting the banana)
1/4 cup coconut oil or melted coconut butter
1/16th tsp salt
optional: 1 or 2 drops pure vanilla extract
1/4 tsp cinnamon (omit for a whiter frosting)
I added a Tsp of tapioca dissolved to a paste with
a few drops of hot water for a whiter firmer frosting,
The ripe banana gives it enough sweetness, but you
can add a powdered sugar or maple syrup if you
want it sweeter. You can add Agar Agar (a vegan
gelatin) for firm frosting that really holds up.
To make the frosting,
just blend all ingredients together.(It’s even better if
you microwave the banana for 10-15 seconds
before adding other ingredients.)
Be sure not to use a cold or frozen banana unless
you completely thaw it first, because it will solidify
the coconut butter and make it taste grainy.
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HEALTHY DATE SWEETENED CHOCOLATE FROSTING
1/2 cup (118 ml) non dairy milk
6 dates (add 1-2 tbsp. coconut sugar for sweeter)
1/2 tsp (0.5 tsp) tapioca or potato starch
2/3 cup (120 g) vegan chocolate chips (Kosher Pareve
should suffice)
I use half dark chocolate and half semi-sweet chips
a few drops of vanilla extract and a pinch of salt.
Blend the dates with the milk and starch until smooth.
Pour into a pan and heat over medium heat to bring to
just about a boil. Take off heat. Add chocolate and let
sit for 2 mins Then whisk well until well combined and
smooth, Chill for 15 to 30 mins until desired thick
consistency.
Add a dollop of the frosting on the first layer and
spread. Place the second cake on top. Add another
dollop and spread then spread the rest of the frosting all
over.
Add sprinkles, roasted hazelnuts, or chocolate
shavings on top. Serve with whipped coconut cream or
vanilla ice cream.
Store on the counter for the day. Store
refrigerated up to 5 days.
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HOW TO MAKE CHOCOLATE GANACHE
(ɡəˈNosh’): Ganache is a glaze, icing, sauce, or
filling for pastries made from chocolate and cream.
HERE ARE POPULAR CHOCOLATE
GANACHE RECIPES: Varied by Pourability
Recipe #1
You can use a 1:2 ratio
(4 ounces chocolate and 8 ounces of heavy
whipping cream or coconut cream)
for a much thinner ganache that you
can pour.
Preparation:
Bring heavy cream or coconut cream
to a simmer on the stove top, stirring
occasionally. Just as soon as you see a
simmer, remove from heat and poor over
chocolate chips, swirling the bowl to make
sure all chips are covered.
Place lid on chocolate chips to trap the
heat and let sit undisturbed (no mixing) for
5 minutes. Remove lid and swirl the chocolate
chips with a whisk starting in the center and
working outward until smooth. It will turn
into velvety ganache right before your eyes.
Once it’s velvety, let it sit uncovered at room
temperature (70˚F) for about 15 minutes
before pouring it over your cake.
It was perfect for glazing the entire surface
of a cake roll after 15 minutes (it should coat
a spoon nicely when ready for cake coverage;
set your timer!).
Pourable Chocolate Ganache
1/4 cup cacao
1 tablespoon maple syrup
½ teaspoon vanilla extract
2 teaspoons milk of choice
(I use coconut or almond milk)
Preparation:
Put the cacao in a medium heatproof bowl
in the microwave, Or over simmering water
(double boiler), melt together the coconut oil,
maple syrup, vanilla and cacao powder.
Once melted, remove it from the stove and
add the milk, and stir to combine. Allow the
ganache to cool and thicken. You can speed
this up by freezing or refrigerating the ganache
for a few minutes.
Top your brownie with the *ganache, then
cut into squares and serve. Store in the
fridge, in an airtight container.
Cook’s Notes
In a small saucepan, bring the cream to a boil.
Pour the hot cream over the chocolate and whisk
gently until the chocolate is completely melted
and smooth. (If using a 70% bittersweet chocolate,
the ganche might be a bit thick; add more cream,
a tablespoon at a time, to thin it. You might also
want to add a couple of teaspoons of sugar when
you add the hot cream.
Make Ahead Tips
Ganache will keep for a week in the refrigerator,
covered. Rewarm gently before using.
FOR POURABLE CHOCOLATE CHIP GANACHE
1⁄2 cup semi-sweet chocolate chips
1⁄2 cup heavy cream or coconut cream
(A 1:1 ratio means 4 ounces chocolate to
4 ounces cream or coconut cream)
Chocolate Layer cake Filling
and Thick Glaze:
1:1 equal parts chocolate and cream.
Chocolate truffles: 2:1, two parts chocolate
to one part cream.
Soft Icing and Pourable Chocolate Glaze:
1:2 one part chocolate to two parts cream.
You don’t actually need to even simmer the
cream. It needs to be hot enough to melt the
chocolate. Chop the chocolate finely before
combining it with the hot cream.
It will melt in very warm cream given enough
time. (And if your cream cools before all the
chocolate has melted, you can reheat the cream
over a double-boiler or by setting
your bowl over a pan of simmering water.)
Mix until melted and remove from heat. Fill
piping bag or clean squeezer bottle with the
ganache once it’s cooled a bit.
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Whipped Healthy Chocolate Frosting
Total Time: 5m
Ingredients
1 can full-fat coconut milk or coconut cream
1/4 cup plus 1 tbs. cocoa or cacao powder
1/2 tsp pure vanilla extract
(1/2 a very over-ripe large banana may be sufficient)
You may add a sweetener of choice to taste (Use
coconut sugar powdered for thickest results).
I put coconut sugar in my coffee grinder
a few pulses until it’s powder.
Instructions
Healthy Whipped Healthy Chocolate Frosting Recipe:
If you want a no-fail option, buy coconut cream (not coconut milk)
available on Amazon or at Whole Foods or an Asian market or section.
I only buy Native Forest or Nature’s Greatest Foods. Watch labels for
chemical additives. Try not to shake the can before opening. Leave
the can (or a bowl) uncovered in the fridge overnight. It should get
very, very thick. Transfer only the creamy part to a bowl, leaving the
watery part out to use as coconut milk for a smoothie.
Whip in your cocoa, vanilla, and sweetener with a fork, or even
beaters if you want to be fancy. Stored uncovered in the fridge,
the mixture gets even thicker.
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Chocolate Avocado Frosting
Total Time: 5m Yield: 1 cup Print This Recipe 5/5
Ingredients
2 ripe (Haas) avocados
1/2 cup cocoa powder
4 – 8 tbs. maple syrup, honey or or powdered
coconut sugar to taste
1/4 tsp pure vanilla extract
1/8 tsp salt
Optional 2 tbs. coconut oil for spread-ability
Instructions
Be sure to use soft, ripe avocados. Combine all ingredients in a
food processor or blender until completely smooth. You can add
a little oil–such as melted coconut oil–for an even richer taste or if
your blender has any trouble getting the frosting smooth (which can
happen if using a smaller or low-power blender). Because of the lack
of preservatives, it’s best to make up a batch of this avocado frosting
right before you plan to use it. Leftovers can be stored in the fridge for
a few days an will still taste delicious, but color and texture are best
immediately after blending.
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Coffee Fudge Frosting Recipe
1 cup raw cashews or macadamia nuts (110g)
1/4 cup + 3 tbs. espresso or strong coffee
very scant 1/8 tsp salt
1/2 tsp pure vanilla extract
2 tsp pure maple syrup
4 tbs. powdered sugar
(or simply increase the maple syrup to 4 tbs. and decrease
coffee to 1/4 cup)
Place the nuts in a cereal-sized bowl and cover with water.
Let sit at least 4 hours, or overnight, unless you have a powerful
food processor.
Drain the nut liquid, then combine all ingredients in a small
food processor or blender until super-smooth.
(I used my 2-cup Mini-Ninja for this. If your food processor
that is too big, you might need to double the recipe for
smoother blending.)
For all substitution notes, see the nutrition link below:
For the maple syrup:
It will change the flavor if you use honey,
but texture-wise it’ll be fine.
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Chocolate Peanut-Butter Frosting Recipe
Yield: Yields almost a 1/2 cup
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Ingredients
1/3 cup peanut butter or allergy-friendly alternative
2 tsp melted coconut oil
4-8 tsp pure maple syrup
2 tbs. cocoa powder
4 tsp milk of choice, or more for thinner frosting
3/4 tsp pure vanilla extract
optional: handful of chocolate chips (the “pieces”)
Instructions
Blend everything (including chips, if using) in a small food processor.
If you have a bigger processor, it might be best to double the recipe
so everything blends more smoothly. Best to store uneaten frosting
covered in the fridge.
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COCONUT WHIPPED CREAM
Recipe Easy to Make Healthy Dairy-Free
Vanilla Coconut Whipped Cream Frosting
Recipe Berries optional.
Select an additive-free (no gum) coconut cream.
Chill can overnight in the refrigerator to
harden. (freezer doesn’t work as well)
Scoop hardened coconut cream into a
mixing bowl and leave any clear liquid behind
(reserve for smoothies, etc.)
Whip with a hand mixer or stand mixer until
light peaks form.
sweeten with sifted powdered sugar to taste.
(no liquid sweeteners)
1 tsp vanilla extract optional.
This vanilla flavored whipped cream frosting is a perfectly
sweet filling and topping. It is deliciously light, soft and so
easy to make! Also, it’s incredibly thick and stable, making it
the ideal accompaniment to coat any cake or cupcake.
Things You’ll Need
2 cups coconut cream chilled
1/4 cup coconut granulated sugar
powdered sugar
1 teaspoon vanilla bean extract
Tip
This recipe will yield approximately 6 cups
of whipped cream frosting. Enough to fill and
cover one layer cake or 24 cupcakes.
To make the frosting, just blend all
ingredients together.
TIP: To create the design, If you don’t have a cake
rake, you can make the lined design with a dollar
store plastic comb. But for ease of decorating, I
suggest a Lazy Susan turntable from jmarkcutlery.com.
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Vegan dairy-free Greek Yogurt Frosting
This recipe makes about 1/2 a cup of frosting
Ingredients
1/4 cup plus 3 tbsp vegan cream cheese (such as Tofutti)
1/4 cup plus 2 tbs. plain dairy-free Greek yogurt – or
OR make it using a scant 1/4 cup of coconut cream and
1/4 tsp. vinegar instead.
Let stand 4 hours or more in fridge.
Pour off any water.
4 tbs.powdered sugar (or to taste)
(grind coconut sugar into powder in a
spice/coffee grinder.
Scant 1/2 tsp pure vanilla extract
Instructions
Blend all ingredients together until completely smooth.
If a thinner frosting is desired, you can add a little milk
of choice to thin it out. If using this greek yogurt cream
cheese frosting to frost cakes or cookies, it’s best to
serve the items immediately after frosting.
Refrigerate leftover frosting for up to 4 days.
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Recipe #17 Cashew Cream Frosting:
The cashew cream frosting is not the kind of thing that
you heap on liberally, there’s no piping bag required,
because you don’t put on that much. It’s very very rich.
So you don’t need all that much if spread on top of
cupcakes.
Crushed walnuts make the perfect topping decoration
for cashew cream frosting as there’s just something about
walnuts and carrot cake that just go so well together.
Yield: enough for 12 carrot cake cupcakes
Cashew Cream Frosting:
1 cup (150g) Raw Cashews (soaked for 1 hour in hot water)
2 Tbsp Coconut Oil (Melted)
3 Tbsp Date Honey or Maple Syrup
1 tsp Vanilla
1 tsp Fresh Lemon Juice
1/4 tsp Salt
Crushed walnuts for decoration
Prepare your frosting by soaking the cashews in hot
water for 1 hour.
Then rinse them off and add them to the blender with
the melted coconut oil, date honey or maple syrup, vanilla,
lemon juice and salt and blend until very very smooth.
When your cupcakes are completely cooled, spread
frosting on top of each cupcake, and immediately
sprinkle with crushed walnuts.
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How to make Dairy-Free Cream Cheese
Frosting,
A Vegan Cream Cheese Banana Frosting
Sweet Classic Vanilla or Chocolate Recipe
READY IN: 8 mins YIELD: 2 cups
INGREDIENTS
1 large very ripe banana, mashed
1⁄2 teaspoon lemon juice
1⁄4 cup *vegan cream cheese (Or Tofutti) softened
1⁄2 cup powdered (ground) coconut sugar, sifted
1 tsp coconut oil
DIRECTIONS
Mix the banana and lemon juice together.
Cream the cream cheese with 1 cup of the powdered sugar;
then add the banana and enough remaining sugar to make
the mixture thick and spreadable.
Prep Time: 10 minutes
Yield: 1 ⅔ cups
Total Time: 10 minute
How to make sweet and tangy creamy cream
cheese frosting at home!
It’s so easy.
This recipe as written yields 1 ⅔ cups, or enough
frosting for one 9″ round or square cake layer, or
12 cupcakes. Multiply as needed
(times two for a double-layer cake or 9×13″
sheet cake, and so on).
Finally, whip the frosting until it’s nice and fluffy.
Use the frosting immediately, or store it in the
refrigerator, covered, for up to 5 days. Before
using, let it warm to room temperature for about
15 minutes and briefly re-whip before using.
*For dairy-free cream cheese frosting, here’s
How to Make (Nut-Free) Dairy-Free Cream Cheese
1 (14-oz.) can full-fat coconut milk or cream,
unsweetened, refrigerated overnight
1 tsp. melted coconut oil
1/2 tsp teaspoons lemon juice fresh-squeezed,
pinch sea salt.
Directions
Carefully open the refrigerated coconut milk or cream
and with a slotted spoon scoop out the coconut solids at
the top into a medium mixing bowl. (Save the liquid for
smoothies)!
Using an electric mixer, beat in the lemon juice and
sea salt and nutritional yeast (if using) until smooth and
creamy. Refrigerate until firm.
* (optional, 4 tsp nutritional yeast gives it a savory flavor).
NOTES
*POWDERED SUGAR NOTE: If you’d like to be
absolutely certain that your icing is lump-free, sift
your powdered sugar before mixing. You can
make your own powdered sugar out of
raw or coconut sugar by putting it in a coffee grinder.
CHOCOLATE VERSION: For chocolate cream
cheese frosting, blend in ⅓ cup cocoa powder
with the powdered sugar. If desired, sweeten to
taste with 1 to 2 tablespoons maple syrup.
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Don’t use honey for strict vegans or feed to children
under 1 year old.. I also wouldn’t advise replacing
the maple syrup with stevia, as you might end
up with a weird aftertaste.
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Recipe #19 Paleo Vanilla Frosting
1 can (14 oz) full fat coconut milk, chilled overnight
1 cup cashew nuts, soaked overnight
1 tbs. coconut flour
1 tbs. maple syrup
To make the frosting, open the chilled can of full fat
coconut milk and scoop the solid coconut cream.
Place the coconut cream, cashew nuts, coconut flour
and maple syrup in a blender and blend until smooth.
Pipe the frosting over the cupcakes and serve or
refrigerate until ready to serve.
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You can substitute an equal amount of coconut
cream with heavy cream and use it as
a dairy-free alternative in recipes that call for heavy
cream. It can be baked, cooked and whipped, but it
does have a slight hint of coconut flavor.
On this order is Fruit Cream Topping
In a chilled bowl beat whipping cream with an
electric mixer on medium speed until soft peaks
form. Gradually add 1/3 cup of the jelly. Beat until
combined.
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* Homemade coconut butter
Ingredients:
12-16 oz shredded, unsweetened coconut
2-4 tbs. coconut oil
Instructions:
Blend the coconut oil in either a food processor or
high-speed blender until smooth, scrape down sides
as needed.
It can take 3-18 minutes, depending on desired
smoothness and your machine. If it doesn’t
seem smooth like butter, add a few tbsps
coconut oil to the blender.
Coconut butter is solid at room temperature but will turn
back to butter when heated – (be sure to heat it gently
so it does not burn). Stored in a covered container,
will last a few months and needs no refrigeration.
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Vanilla Fudge Frosting
(or Coconut Banana Butter)
1/2 a very-ripe large banana (80g to 100g)
1/4 cup melted *coconut butter
Bring cold banana to room temperature
or it will solidify the coconut butter.
(It’s even better if you microwave the banana for
10-15 seconds before adding other ingredients.)
- 1/4 tsp cinnamon (omit for a whiter frosting)
- 1/16th tsp salt
- optional: a few drops pure vanilla extract
- The ripe banana gives it sweetness, but you can
add a little stevia or powdered sugar or maple
syrup if you want it sweeter. Or use a non-ripe
banana and extra sweetener if you don’t want
any banana flavor in the frosting.
Optional:
The overripe banana gives it sweetness, but you can
add a little powdered sugar or maple syrup if you want
it sweeter. Or use a non-ripe banana and extra sweetener
if you don’t want any banana flavor in the frosting.
1/4 tsp cinnamon (omit for a whiter frosting)Sweetener
of choice, cocoa powder, a few drops pure vanilla extract
(fruit juice or beet water for coloring).
You can sweeten or add flavors as desired.
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