Vegan Strawberry Coconut Butter Buttercream. You all are going to love this creative take on traditional buttercream frosting. This is a Vegan Strawberry Buttercream Coconut Butter Frosting and it's dairy-free, gluten-free and no added oil!
VEGAN STRAWBERRY FROSTING
No, that's not ice cream. It's strawberry frosting. And no, there is not butter or oil added to this recipe. The texture reminded me of soft serve, so I really couldn't help myself photographing it in the ice cream cone.
Well, I promised to share with you all the strawberry frosting from my daughter's birthday cake party and here it is. I hadn't originally planned on posting this frosting today, but after my reader Deborah wrote me a couple days ago wanting it for her granddaughter's birthday cake, I rushed to get it up for her.
Super simple, just 5 ingredients (+ salt) and a wonderfully sweet and strawberry-infused "buttercream" frosting, perfect for little girls, or little boys, or big girls and boys, birthdays! Haha!
This. Rich, moist, chocolate, decadent cake....topped with vegan strawberry buttercream frosting. Does it get any better? Oh, and you must make this Vegan Gluten-free Chocolate Cake.
This chocolate cake is freaking unbelievable too. After all the vanilla cake testing I did previously, I was soooo ready for chocolate.
Now, I normally never use powdered sugar, but stick with maple syrup or coconut sugar, but I wanted to try to mimic a buttercream as much as possible. Eliminating any oil or butter was a challenge in itself, and the frosting needed a thick powdery sugar for both flavor and texture. Besides, I'm ok with eating it once or twice out of the whole year. So what did I do for butter? I used coconut butter instead of traditional butter! It gives a smooth, silky, creamy flavor and structure to the frosting. It worked so darn amazing on my Pumpkin Spice Latte Cupcakes, that I was just itching to use it again in another frosting. To use a natural food coloring, I used dried beet powder and it gave this natural gorgeous pink color.
You only need a food processor and 5 main ingredients to make this:
Instead of unhealthy oils or butters, this "buttercream" uses whole coconut butter for a creamy, sweet flavor. It is accented with fresh strawberries and sugar to give a creamy, sweet and slightly tart frosting that is perfect for cupcakes, cake or any dessert, really.
1 heaping rounded cup of fresh strawberries (175 g), de-stemmed and rinsed and patted dry
1/2 cup (240g) of liquid melted coconut butter (not coconut oil), make sure it is totally a melted liquid when you measure out 1/2 cup. I make my own here .
3/4 cup powdered sugar (This sugar is necessary because it's finely ground and contains starch. Other sugars will not give the same effect. Also, most buttercream type of recipes use nearly twice this much, but I found 3/4 cup to be perfectly sweet, feel free to add more if you like, after tasting. I wouldn't use less though, because it will make the frosting more thin/runny)
1/2 teaspoon vanilla extract
1 teaspoon lemon juice
small pinch sea salt
Optional: 1/2-3/4 teaspoon dried beet root powder (this will give a dark pink color like in the photos. It is not necessary for flavor and it won't affect the flavor, only the color. If you don't want to use this, the frosting will be a lighter pink, still pretty, just not as dark pink, it will basically look like traditional light pink strawberry frostings. I found mine at Whole Foods.)
Make sure to follow the order of processing that I have listed.
Measure out your whole strawberries, then remove the stems and chop them in half. Add them to a food processor and process until they are a complete liquid.
Melt your coconut butter to a complete runny liquid, stir really well and then measure out 1/2 cup. If using a storebought jar, heat the whole jar first, stir after about 30 seconds all from the bottom up and reheat again for about 10 seconds until it's a complete liquid. Add this to the food processor and process quickly until it's blended and smooth. Add the remaining ingredients and process again, scraping the sides a couple of times. Process for at least a minute until completely smooth and thick like a pudding consistency.
Pour into a container and chill in the fridge at least 2-4 hours until it sets and thickens up. The coconut butter will cause it to thicken up, as it will be too runny to use immediately.
To frost cupcakes, add the chilled frosting to a piping bag or ziplock bag and cut off a tiny corner and pipe it on.
This makes just enough to lightly frost an 8 or 9 inch round cake, so the nutrition is based on 1 slice of cake, frosted, out of 8 slices. Nutrition: 145.1 calories, 9 g fat, 1.1 g protein, 16.4 g carbs, 13.2 g sugar, 19 mg sodium, 2.9 g fiber
Hi! I'm Brandi, a wife and mom behind this blog who healed my husband's gout and my digestion issues through a plant-based diet. I'm not complicated, I keep things simple. All my recipes are 8 ingredients or less, not counting salt, pepper or water. They are allergy-friendly, as they are all vegan, oil-free and nearly all are gluten-free. You'll find lots of baked goods here, as I've been a baker all my life, it's my passion!