Maple Coconut Buttercream Frosting (Refined Sugar-Free, Gluten-Free, Vegan)
This Maple Coconut Buttercream Frosting is gluten-free, refined sugar-free and has a vegan option, too! Using only 4 ingredients, it is super easy to make and TASTY!
In preparation for my little one's first birthday, I came up with this recipe when I wanted something tasty but not full of processed sugars for the frosting on his cake. And, oh my, is this delish! It stores & spreads well, too!
Tips for making this refined sugar-free vegan Maple and Coconut Buttercream Frosting:
Instead of coconut butter for the vegan version, you can also use any vegan / non-dairy ‘butter’ spread with great results.
You can replace the maple syrup with raw honey, agave syrup or a sugar-free alternative such as this monk fruit sweetened syrup.
Due to the unique nature of coconut flour, I do not recommend you replace it with anything else.
The coconut oil is vital part of the texture and flavor of this buttercream frosting so I do not recommend you replace it.
When stored and refrigerated, this frosting will harden quite a bit, but do not fret, as soon as you re-mix/whip it will soften and smooth back out to its original state.
- 1 cup butter, for vegan option use coconut butter (find my recipe below)
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 4 tbs coconut flour
Fat: 60 g
Coconut Butter recipe HERE.