dairy free frosting

Vegan cream cheese frosting that&#039;s so ultra rich and smooth, you won&#039;t believe it&#039;s made with whole food ingredients and no dairy!

Homemade Vegan Cream Cheese Frosting

cashews

cane sugar

lime juice

white vinegar

coconut cream

vanilla extract

sea salt

Blend

Put everything into a high speed blender. Using the tamper tool slowly begin to pulse until the ingredients blend. This will take some effort and time, but be patient. Eventually the heat from the blender will begin to move everything and blend it into an ultra creamy consistency.

Refrigerate

Put in an airtight container and allow to set in the fridge overnight. It will firm up. For an even firmer consistency put in the freezer.

Make

If you do not have a high spend blender, this can be made in a food processor or regular blender. It won’t get as smooth as with a high speed one, but it will eventually smooth out enough.

A soft, moist cake that&#x27;s bursting with lemon flavor! Add fluffy lemon buttercream to make it absolutely heavenly! Free from gluten, grains, eggs, dairy, sugar, so you can freely enjoy cake that fits your dietary needs. (Paleo, Vegan, Keto)

Low-Carb Lemon Loaf Cake

almond flour

tapioca flour

Tbs monkfruit granules

flaxseed

Tbs baking powder

tsp baking soda

tsp pure stevia powder

pink salt

turmeric (or 2 squirts natural yellow food coloring, optional

water

Tbs lemon juice

2 lemons

avocado oil

vanilla

palm oil (shortening, at room temp)

Lakanto powdered monkfruit (to taste)

tsp finely grated lemon zest

tsp tapioca flour (optional

Preheat the oven to 325. Line a small bread pan with 2 strips of parchment paper (crossways) for easy removal

Whisk together dry ingredients in a large mixing bowl. Mix together water, lemon juice, zest, oil and vanilla in another small bowl.

Pour wet over dry and gently mix by folding the batter until the flour is moistened (it will be a little thick)

Scoop batter into the pan.

Bake for about 35-40 minutes until the top springs back when pressed. *Important* Turn the oven off, but leave the loaf in the oven for another 5 minutes with the door shut to cool gradually. Then remove and cool the loaf on a wire rack before cutting.

Allow to cool completely before frosting.

To make the cake:

Add palm shortening to a stand mixer with the paddle attachment (a hand mixer works, too).

Mix for about 5 seconds to soften. Add remaining ingredients and beat until fully mixed. Taste and adjust.

Smooth frosting generously onto cooled cake. Top with extra zest, if you like. Enjoy!

To make the frosting:

This dairy free cupcake recipe is insanely simple to make and equally delicious! It also uses everyday ingredients you probably already have in your pantry.

Dairy Free Cupcakes

all-purpose flour (160 grams)

sugar (200 grams)

tsp baking powder (6 grams)

tsp fine salt (3 grams)

alternative milk

alternative yogurt

vegetable or canola oil (60 milliliters)

vegan butter

tsp almond, coconut,

tsp fine salt (1 grams)

sugar (220 grams)

Tbsp alternative milk

Begin by preheating the oven to 350°F /...

Begin by preheating the oven to 350°F / 175°C and place 12 cupcake liners in a muffin pan.

Sift or whisk together 1 1/4 cups flour,...

Sift or whisk together 1 1/4 cups flour, 1 cup sugar, 1 1/2 tsp baking powder, and 1/2 tsp fine salt to a large bowl.

In a separate medium-sized bowl, whisk together 1/2...

In a separate medium-sized bowl, whisk together 1/2 cup alternative milk,  1/2 cup alternative yogurt, 1/4 cup vegetable oil, 1 large egg, and 1 Tbsp vanilla extract. Pour the wet ingredients into the dry ingredients and mix until the batter comes together.

Divide the batter evenly between the cupcake liners,...

Divide the batter evenly between the cupcake liners, filling them about 2/3 way full. Bake for 19-21 minutes, or until a toothpick comes out with a few moist crumbs.

Let the cupcakes cool for 5 minutes before...

Let the cupcakes cool for 5 minutes before moving them to a wire rack to finish cooling. If you want to accelerate the cooling process, pop the muffin pan into the freezer for about 30 minutes.

Beat 1/2 cup of vegan butter or shortening...

Beat 1/2 cup of vegan butter or shortening on a medium speed for 30 seconds with a hand mixer until smooth.

Mix in 1 tsp vanilla extract, 1/2 tsp...

Mix in 1 tsp vanilla extract, 1/2 tsp of additional extract if desired (like almond, coconut, or lemon), and 1/4 tsp fine salt on a low speed.

Slowly mix in 1 3/4 cups powdered sugar...

Slowly mix in 1 3/4 cups powdered sugar on a low speed. Halfway through add 1 Tbsp alternative milk to make the frosting easier to mix.

Mix on low for a couple minutes until...

Mix on low for a couple minutes until the ingredients are fully incorporated and the desired consistency is reached. 

If the frosting is too thick, add in...

If the frosting is too thick, add in additional alternative milk (1 tsp at a time). If the frosting is too thin, add in more powdered sugar (quarter of a cup at a time).

Place the frosting in a piping bag fit...

Place the frosting in a piping bag fit with your favorite frosting tip, then pipe large swirls onto the fully cooled cupcakes.

Garnish as desired, then enjoy!

https://mediavine-res.cloudinary.com/video/upload/hkegieydbsaufacdhyur.mp4

These dairy free cupcakes are insanely simple to make and equally delicious! It also uses everyday ingredients you probably already have in your pantry.

Gluten-Free and Corn Free Frosting with a Dairy Free option makes pillowy clouds of marshmallow-y frosting goodness. Vanilla + Chocolate versions.

Gluten Free, Dairy Free + Corn Free Frosting - Vanilla or Chocolate

salt

FINELY GROUND sweet rice flour or rice flour

vanilla bean paste

(2 sticks) butter

sugar sugar

cocoa powder

chocolate extract (and a pinch of Espresso Powder )

In a small saucepan over medium heat, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let the mixture cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.

Cream the butter (or butter substitute) and sugar together with an electric mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.

Add 4 tablespoons cocoa and 5 tablespoons sugar to the beating process after the butter and sugar are creamed together and beat to combine. Then proceed with the milk/flour process as described above.  For extra chocolate flavor, reduce the vanilla extract to 1 1/2 teaspoons and add 1/2 teaspoon gluten-free chocolate extract at the prescribed time. You can add a pinch of Espresso Powder too.

for Chocolate Frosting

I made your icing last night &amp; it was beautiful! Delicious too.  I used coconut milk &amp; sweet rice flour. And I substituted lard for butter. It went on so smoothly! It'll be my forever icing now.

Ok… I made this and followed instruction to the T except I used sorghum flour instead of rice. This frosting is THE BEST FROSTING IVE EVER HAD! It’s very fluffy and whip creme like. I made a chocolate gluten/dairy free birthday cake for my best friend who recently found major allergies including corn which is why I had to use the recipe. The cake was kid/teen/adult approved, everyone loved it and wanted seconds. Birthday girl was really happy :) it feels so good to come through for a friend like that, thank you from the bottom of my heart for providing this recipe for us. Blessings to you and yours.

https://www.youtube.com/watch?v=ltOgDN5FouA

KC the G-Free Foodie shows you how to make a delicious Gluten-Free, Corn Free & Dairy Free Frosting {Recipe Below}.  Get the printable Vanilla or Chocolate Frosting recipes: http://gfreefoodie.com/gluten-free-dairy-free-corn-free-frosting-recipe/

Gluten Free, Dairy Free and Corn Free Frosting Recipe
Ingredients:
1 cup any kind of milk* (Rice, Coconut, Almond or Dairy, make sure alternative milks are corn-free)
pinch of salt
5 tablespoons FINELY GROUND sweet rice flour or rice flour
2 teaspoons gluten-free vanilla extract
2 sticks (1 cup) butter or butter substitute* (be sure to read ingredients to be certain that the product you select is free from allergens that bother you)
1 cup baker's sugar or regular white sugar

*if you're making a Dairy Free version, use dairy alternatives

To Make a Chocolate Version:
Add 4 tablespoons cocoa and 5 tablespoons sugar to the beating process at the end.  For extra chocolate flavor, reduce the vanilla extract to 1 1/2 teaspoons and add 1/2 teaspoon gluten-free chocolate extract at the prescribed time.


Directions
In a small saucepan, whisk flour into milk and heat until it thickens (stir constantly). Remove from heat, stir in vanilla and salt and let the mixture cool to room temp. This is important because if you don’t let it cool, the end result will be lumpy and will separate.

Cream the butter (or butter substitute) and sugar together with an electric mixer. Add cooled milk/flour mixture and beat until it resembles whipped cream.

Frosts a 9×13 cake or a dozen cupcakes.


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