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    Home » Recipes » Vegan

    Vegan Maple Coconut Buttercream Frosting (Refined Sugar-Free, Gluten-Free)

    Published: Jan 20, 2016 · Modified: Jun 1, 2021 by Kristen Wood - This post may contain affiliate links.

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    a pinterest pin image for vegan buttercream frosting

    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!

     Maple-Coconut Buttercream Frosting (Refined Sugar Free, Gluten Free, Vegan Option) - 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! | moonandspoonandyum.com #frosting #icing #sugarfree #vegan #glutenfree #baking #maple #coconut #buttercream

    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

     

     

    a dark wooden spoon sticking out of a small plastic bowl of white frosting

    Easy Vegan Buttercream Frosting

    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!


    4.42 from 56 votes
    Print Pin Rate SaveSaved!
    Course: Condiments, Sweets
    Cuisine: Refined Sugar-Free, Vegan
    Diet: Gluten Free, Low Lactose, Vegan, Vegetarian
    Prep Time: 5 minutes
    Total Time: 5 minutes
    Servings: 2
    Author: Kristen Wood

    Ingredients

    • 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
    Prevent your screen from going dark

    Instructions

    • 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.
    • Enjoy!

    Notes

    Coconut Butter Recipe
    Please see the 'Tips' section above in post for valuable information.

    Nutrition

    Serving: 1cup | Calories: 1692kcal | Carbohydrates: 67g | Protein: 5g | Fat: 159g | Saturated Fat: 114g | Polyunsaturated Fat: 33g | Trans Fat: 4g | Cholesterol: 244mg | Sodium: 754mg | Fiber: 4g | Sugar: 53g
    Have you tried this recipe?Please Rate + Comment Below!
    Mention on Instagram!@moon.and.spoon.and.yum

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    Reader Interactions

    Comments

    1. Anna says

      January 21, 2023 at 9:51 am

      How would this do on a cake made and frosted the day before a party? Would it be a weird texture if I used it to frost the day before the and kept the cake in the fridge overnight?

      Reply
      • Kristen Wood says

        January 21, 2023 at 10:21 am

        It should be just fine. The frosting will harden some in the fridge, but it will begin to soften as soon as it is pulled out to room temp. I would recommend pulling it out of the fridge at least an hour before serving for the best results. I hope this helps!

        Reply
    2. Woan says

      May 09, 2022 at 1:49 am

      At room temperature my coconut butter and coconut oil is solid. Would you recommend melting them? Or warming them up slightly?

      Reply
      • Kristen Wood says

        May 09, 2022 at 10:15 am

        If you are talking about prior to whipping, that isn't necessary. They will soften quickly when being whipped. I hope this helps!

        Reply
    3. Maureen says

      April 17, 2022 at 7:08 am

      Would I need to store whole cake in fridge if there are leftovers?

      Reply
      • Kristen Wood says

        April 17, 2022 at 10:29 am

        From my experience it does just fine at room temperature for quite some time, but I would say it depends on the environment. If you are in a super warm climate, then I would say yes, but if it is a cooler environment, it should be just fine.

        Reply
    4. Woan says

      March 24, 2022 at 3:23 pm

      Would the flavour work with carrot cake?
      How many batches do I need to frost a cake?
      Thank you for sharing your recipe

      Reply
      • Kristen Wood says

        March 24, 2022 at 3:30 pm

        Hi - Yes, it works great with carrot cake! One batch will frost approximately one 8" two-layer cake. I hope this helps. 🙂

        Reply
    5. Katie Meyer says

      January 22, 2022 at 11:55 am

      Hello, does this have to be coconut flour, or will any other flour work please , thank you 🙂

      Reply
      • Kristen Wood says

        January 22, 2022 at 12:14 pm

        Hi Katie - I haven't tested this with any flour, so I can't say for sure. Coconut flour works very differently than other flours and really adds flavor, as well as thickens this frosting. If I were to swap it out for something else, I would try a starch (tapioca, corn, arrowroot, etc.) and add a little at a time until a frosting consistency is reached. I hope this helps!

        Reply
        • Katie says

          January 22, 2022 at 12:44 pm

          OK thank you so much from your reply, I will get some coconut flour to be on the safe side and to get the best results, thanks 🙂

          Reply
    6. Woanita says

      October 22, 2021 at 2:49 pm

      How much does this make? Is it enough to frost 12 cupcakes? Can you use it to pipe?

      Reply
      • Kristen Wood says

        October 22, 2021 at 3:11 pm

        Hi! It makes approximately 2 cups and yes, it is enough to frost 12 cupcakes and it does pipe well so long as it is freshly whipped. I hope this helps! 🙂

        Reply
    7. Andromeda LeTourneau says

      July 18, 2021 at 3:48 pm

      Can this be used to fill macarons? How will it hold up being frozen and then thawed later? How strong is the coconut flavor?

      Reply
      • Kristen Wood says

        July 18, 2021 at 7:37 pm

        Hi! It would work well for filling macarons. I've never froze it before, but it does refrigerate well. You simply re-whip it to use once removed from the fridge. I think something similar would work if frozen, then thawed. Surprisingly, the coconut flavor is not strong..you get maple tones over the coconut. I hope this helps! 🙂

        Reply
    8. Adria says

      May 06, 2021 at 2:57 am

      I’d love to try some lemon juice in this recipe. Do you think the texture will still be nice and spreadable, and will ot still harden a bit.
      I want to use it over a banana bread 🙂

      Reply
      • Kristen Wood says

        May 06, 2021 at 7:55 am

        Hi! Yes, I think using lemon juice would be just fine in this recipe! Enjoy. 🙂

        Reply
    9. Kelly Jo says

      December 16, 2020 at 1:38 pm

      Would this frosting work to put on sugar cookies? Will it harden enough?

      Reply
      • Kristen Wood says

        December 16, 2020 at 6:05 pm

        Yes! It most definitely will harden enough! Just leave them out for a bit or pop in the fridge for a few and it will harden even quicker. 🙂

        Reply
    10. Katie S. says

      August 20, 2020 at 12:01 am

      5 stars
      Could you add a flavoring extract to this, such as vanilla?

      Reply
      • Kristen Wood says

        August 20, 2020 at 12:46 pm

        Yes, most definitely!

        Reply
    11. Alyssa says

      July 06, 2020 at 6:26 pm

      How long will it stay good in the fridge for?

      Reply
      • Kristen Wood says

        July 07, 2020 at 2:06 am

        Hi Alyssa,
        This keeps in the fridge covered for up to 5 days, just keep in mind you will need to re-whip it before using. I hope this helps!
        -Kristen

        Reply

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    kristen wood

    About Kristen Wood

    Hi, I'm Kristen! A mama, food writer, photographer, recipe developer, and cookbook author. I enjoy sharing both wildly creative and ridiculously practical gluten-free vegetarian recipes that are approachable for all. Welcome!

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