I Made Vegan Frosting 7 Different Ways to Find Out Which One Is Best
I did this for YOU!
As a child, I rather predictably preferred eating the frosting to the cake underneath, and this remains unchanged in my adult years. With traditional frostings based on vast quantities of butter, what’s a vegan to do?
Well there’s definitely options — here I’ve tried a range of methods, with surprising results. I’ve included the simple recipes as well as pros and cons for each method I attempted. Each recipe will yield enough to generously frost the top of an eight inch round cake or standard loaf cake, though depending on your specific ingredients you may require a little more powdered sugar or liquid to get the texture right.
All the frostings tasted better after sitting in the fridge overnight, and I did thoroughly taste test them… now to lie down and ride out this sugar crash.
Lemon Frosting with Coconut Oil
Pros: Like a glaze, but more full-bodied, the added fat lets the lemon flavour shine. Ideal for drizzling over a loaf cake — gingerbread would love this.
Cons: I was hoping it would become a fluffy buttercream, but coconut oil softens too much at room temperature.
