(with a paleo option..!)
Hey guys! So last week felt like it was inching by and this week seems to be flying… how does that work out? Oh and I just discovered that my son starts school in six days. SIX!! What the heck actually? If I were on top of things I would have known this, but truly I am not haha! One of the things I at least know I’m on top of is my vegan buttercream recipe. I shared the original recipe back in April for Easter here. And since my son requested strawberry cake for his birthday I knew it was time to recreate this delicious buttercream. Hint: I do NOT mess around when it comes to frosting. Cake is my favorite dessert and this recipe tastes just like the real thing if not better!
Everyone is Included
You might recall that I eat a paleo diet about 90% of the time. And that’s really where this recipe got it’s start. Just me being stubborn per usual, refusing to give up foods that I love like cake and frosting. Pretty typical! And no my kids do not have dairy sensitivities but how amazing would this recipe be for birthday parties? If you have friends with these food sensitivities or special diets then this option is such a beautiful way to include them in the cake fun! It’s so simple too, check this out…
You Will Need:
1/4 cup Vegan Butter
1/4 coconut cream (top of the full fat can coconut milk)
1/4 powdered sugar (or stevia for Paleo version!)
1 tsp vanilla
and uhmm oh yeah, that’s it!
Just Four Ingredients for the Magic
These four ingredients come together like magic! The ONLY thing you MUST REMEMBER (sorry for yelling here this is just super important!) is that this recipe does take about 4 hours to make because of the required chilling time. So note: prepare for this prep time!
How to Make the Magic
- To whip this deliciousness up just pour all of the ingredients into a small sauce pan on low heat.
- Stir until butter is melted and whisk until smooth about 2 minutes.
- Remove from heat and place in a small bowl and chill in the fridge for at least 4 hours until solid.
- Remove from fridge and place in a mixing bowl and using a handheld mixer or attachment, beat the frosting until it whips up into a yummy whipped buttercream consistency.
- Use a spatula to frost 12 cupcakes. Double the batch if you really love frosting!
*Note: this vanilla version did not whip up as smoothly as the chocolate version. And it has a delicate coconut-y taste (that I personally love!), but my kids said they were the best cupcakes they had ever had..! And they’ve had their fair share of cupcakes so I trust their judgment.
And That’s It!
It comes together without a sweat but with all of the yumminess. Again, you may want to double the recipe if you like a hefty frosting ratio. This recipe will ice 12 cupcakes conservatively…
Before You Go… Tips for Our Friends with Allergies/ Vegan Diet
Because it would break my heart to see a friend at a birthday party not be able to join in on the cupcake fun, I’m including these tips below for egg, milk, and butter substitutes.
For boxed mixes: read ingredient list and be sure no egg or dairy products have been used.
Label Treats: Label special treats for guests with allergies and let parents know ahead of time that a yummy dessert will be available to enjoy.
Egg Substitutes:
1 flax egg = 1 tbsp ground flax + 3 tbsp water
1/2 mashed banana = 1 egg
1/4 cup applesauce = 1 egg
chia seed egg = 1 tbsp chia seed + 1/3 cup water
Dairy Substitutes:
Almond or coconut milk for cow’s milk
Vegan Butter for regular butter
Coconut oil for butter
For the Visual Learner
Be sure to check out the original post here for step by step photos and/or the ultra tasty chocolate version of this one! I promise this one will be a hit. Happy frosting!!
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Have a fabulous rest of your week guys!
X o X o ,
