You probably didn’t know, that I, Annie, am slightly obsessed with Sprinkles Cupcakes. My secret’s out. I’ll bend my no-sugar rule for a taste of their frosting!
I don’t get to Sprinkles often (I even resisted visiting when I was near Scottsdale last weekend!). I do, however, like to eat chocolate frosting often. And I was beyond pleased when I found a product that would allow me to do this in a healthier way.
It’s Earth Balance Butter that is soy free.
It’s like butter, but not butter and without the bad stuff. It’s creamy and makes the most amazing vegan chocolate frosting.
This buttercream, combined with a healthier butter and delicious natural coconut sugar rivals even bakery frostings. I think coconut sugar makes THE BEST chocolate frosting and this butter free version is no exception. This is as good as that stuff we all covet at bakeries like Sprinkles.
And yet this is totally dairy-free, soy-free, sugar-free, vegan buttercream frosting!
Vegan Chocolate Buttercream Frosting (gluten-free)
3/4 cup Soy Free Earth Balance Butter
1 1/3 cups Coconut Sugar
Dash of Salt
1/2 cup Cocoa Powder
1 teaspoon Vanilla Extract
2 teaspoons Rice Flour
1/8 teaspoon Natural Butter Extract, optional, but highly recommended!
In a blender or food processor, blend up the coconut sugar until it is a smooth powder.
Dump the sugar in a small mixing bowl. Add the earth balance butter and salt and cream until smooth and combined. Add the cocoa, vanilla extract and butter extract if desired and beat. Add the rice flour and combine. If you want to use this to pipe or you just like a thicker frosting, you can add an extra 1 to 2 teaspoons of flour and place in the fridge to firm. Enjoy immediately or store covered in an airtight container in the refrigerator.
Makes a scant 2 cups of frosting or enough to frost 10-14 cupcakes, depending on how much frosting you like.