Go Back
–+ servings
a slice of cake highlighting the vegan cream cheese frosting with a fork cutting into the cake

Vegan Cream Cheese Frosting (paleo, naturally sweetened)

Author Erin Dooner
Course Dessert
Cuisine American
Servings 13
Prep Time 10 minutes
Total Time 4 hours 10 minutes
This vegan cream cheese frosting doesn’t have any unusual ingredients (and no processed vegan cream cheese!), is maple sweetened, paleo and dairy-free!

Ingredients

  • 14 ounce (396 grams) full-fat coconut milk canned, chilled overnight
  • 1/4 cup (60 grams) coconut yogurt (make sure to use paleo / vegan yogurt or regular Greek yogurt for a non-dairy-free / vegan version)
  • 1/4 cup (56 grams) coconut oil melted
  • 1/2 teaspoon vanilla extract
  • pinch salt
  • 3 tablespoons maple syrup

Instructions

  • Remove the can of coconut milk from the refrigerator and without shaking it or turning it upside down, open it and scoop out the solidified, waxy layer of coconut cream at the top into a medium mixing bowl. Do not use any bits that are slightly watery! I got 200 grams of coconut cream from my can. Use the remaining coconut water in a smoothie.
    14 ounce (396 grams) full-fat coconut milk
  • Use an electric hand mixer or a stand mixer (fitted with the whisk attachment) to beat the cream on medium until light, fluffy and soft peaks form.
  • Add the yogurt, coconut oil, vanilla, salt, and 3 tablespoons of maple syrup. Beat for about 10 seconds and add more maple syrup, if desired. The frosting will be quite thin now but firms up somewhat after chilling.
    1/4 cup (60 grams) coconut yogurt, 1/4 cup (56 grams) coconut oil, 1/2 teaspoon vanilla extract, pinch salt, 3 tablespoons maple syrup
  • Chill for about 4 hours. The frosting will still be rather soft but after frosting your cake or cupcakes, a little of the moisture will be sucked up and will appear as it does in the pictures. Refrigerate anything frosted with this frosting.
  • Refrigerate any leftovers in an airtight container for up to 3 days.

Notes

  • Place the unshaken can of coconut milk in the refrigerator overnight or for at least 6 hours to allow the cream to separate from the water. If you've never made whipped coconut cream before, I highly recommend reading this post on coconut whipped cream from Gimme Some Oven.
  • The nutrition information provided is calculated as a courtesy and is only an estimate. I am not a licensed nutritionist or dietitian. For the most accurate nutritional data, consult a professional or use your preferred calculator. The nutritional values were calculated based on 2 tablespoons per serving. The recipe yields 1 1/2 to 1 2/3 cups of frosting.
  • Piping isn't possible with this recipe as it's too soft.

Nutrition

Serving: 2 tablespoonsCalories: 111kcalCarbohydrates: 4gProtein: 1gFat: 11gSaturated Fat: 9gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 1mgSodium: 7mgPotassium: 85mgSugar: 3gVitamin A: 5IUVitamin C: 0.3mgCalcium: 16mgIron: 1mgNet Carbs: 4
Tried this recipe?Tag me today! Mention @texanerin or tag #texanerin! Thanks. 🖤