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This Maple Coconut Buttercream Frosting is gluten-free, refined sugar-free and has a vegan option, too! Using only 4 ingredients, it is super easy to make and TASTY!
In preparation for my little one’s first birthday, I came up with this recipe when I wanted something tasty but not full of processed sugars for the frosting on his cake. And, oh my, is this delish! It stores & spreads well, too!
Tips for making this refined sugar-free vegan Maple and Coconut Buttercream Frosting:
Instead of coconut butter for the vegan version, you can also use any vegan / non-dairy ‘butter’ spread with great results.
You can replace the maple syrup with raw honey, agave syrup or a sugar-free alternative such as this monk fruit sweetened syrup.
Due to the unique nature of coconut flour, I do not recommend you replace it with anything else.
The coconut oil is vital part of the texture and flavor of this buttercream frosting so I do not recommend you replace it.
When stored and refrigerated, this frosting will harden quite a bit, but do not fret, as soon as you re-mix/whip it will soften and smooth back out to its original state.
If you try this recipe please let me know! Leave a comment, rate it, share this post, use Pinterest’s “tried it” feature, or take a photo, & tag me on Instagram and I’ll share it! Thank you so much! <3
- 1 cup butter or for vegan option use coconut butter (find my recipe below)
- 1/2 cup maple syrup
- 1/2 cup coconut oil
- 4 tbs coconut flour
- In a food processor or mixer, blend all ingredients until smooth & the consistency that you prefer.
- Use right away or store in fridge & soften/re-whip before using.
Please see the 'Tips' section above in post for valuable information.
Nutrition Information:Yield: 2 cups Serving Size: 1/2 cup
Amount Per Serving: Calories: 1692 Total Fat: 159g Saturated Fat: 114g Trans Fat: 4g Unsaturated Fat: 33g Cholesterol: 244mg Sodium: 754mg Carbohydrates: 67g Net Carbohydrates: 0g Fiber: 4g Sugar: 53g Sugar Alcohols: 0g Protein: 5g