Almond Cream Frosting

Erin McKenna wasn’t lying when she said her customers would tear down her bakeshop if she stopped serving her Vanilla Frosting / Vanilla Sauce. With a touch of almond, this recipe is over-the-moon! Save extra frosting for smearing on pancakes and toast, or melting over fresh fruit. Amazing!


  • Unsweetened soy milk – 3 cups
  • Dry soy milk powder – 1.5 cups
  • Coconut flour – 2-4 tablespoons
  • Agave nectar – 1/2 cup
  • Vanilla extract – 1 tablespoon pure vanilla extract
  • Almond extract – 1 tablespoon pure almond extract
  • Coconut oil – 3 cups
  • Lemon juice – 2 tablespoons, fresh squeezed
  • Orange juice – 2 tablespoons, fresh squeezed


  1. Note: Coconut oil usually comes in a jar, and depending on the temperature in the store or your pantry, is either in liquid or solid form. If the coconut oil is solid, melt it before measuring. You can either put the jar in a bath of boiling water, or scoop out the oil and melt it in a saucepan (if the latter, let the oil cool before using).
  2. In a blender or food processor, combine the soy milk, soy powder, 2 tablespoons of coconut flour, agave nectar, vanilla and almond extracts. Blend the ingredients for about 2 minutes.
  3. With the machine still running, slowly add the coconut oil and citrus juice in a slow and steady trickle. Alternate between the two, doing 1 tablespoon of citrus juice and then a bit of oil back and forth until fully incorporated.
  4. Pour the mixture into an airtight container and store in the refrigerator for at least an hour for the frosting to solidify.
  5. If the frosting is not solidified when you take it out, pour it back into the food processor and whip in 2 more tablespoons of coconut flour, adding a little bit at a time. (My batch was a bit too thin to stick on the cupcakes, and so my gluten-free friend Anna added a generous heap of coconut oil which instantly seized up the frosting! Voila! Next time we will add a tad less to preserve that creamier frosting feeling.)


Allergens: milk