Best Vegan Buttercream

I love baking cakes for any occasion I can find, but I’ve always thought store bought icing was terrible. Even if you’re a fan it’s often difficult to find vegan icing at the supermarket. It’s fortunate that making buttercream frosting is super easy, and only requires four ingredients. You can even make it in advance and freeze it for a couple of weeks. Fresh is always better, but if you like being prepared that’s a great option.

This recipe works great for any of your cake, cupcake, or cookie needs. It’s stable enough to perfectly pipe anything and everything. All you need to make our Best Vegan Buttercream is vegan powdered sugar, vegan butter, vanilla extract, sea salt, a mixing bowl, a sieve, and a hand (or stand) mixer. Funny, you probably already own most if not all of those things.

Best Vegan Buttercream

  • Difficulty: easy
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Ingredients

  • 3 1/2 cups vegan powdered sugar
  • 1 cup vegan butter
  • 1 tsp vanilla extract
  • 1/2 tsp salt

Directions

  1. Set your butter out for a few minutes before you get started, so that it can soften.
  2. In a large mixing bowl sift the powdered sugar to remove any clumps.
  3. In a separate mixing bowl beat butter on a low-medium setting on the mixer for about five minutes until it becomes almost white in color. It should still hold it’s shape relatively well.
  4. Slowly add in the powdered sugar a little at a time. Start mixing it with the mixer on the lowest setting.
  5. Once all of the sugar is incorporated add in your salt, and vanilla extract. Mix for another thirty seconds or so until it is well integrated.
  6. Add in any food coloring if you wish at this point.
  7. Use immediately, or store in an air tight container in the fridge or freezer.

No Bake Vegan Nut Butter Bars

Like the majority of people in the U.S. I attended public school. Which means I had the privilege of experiencing the horror that is school lunch. With cheese fries being a side offered every day it’s no big surprise that fatty, greasy desserts were offered with every lunch. Don’t get me wrong, I’m a big fan of dessert, but do we really need to have dessert after every meal?

Regardless of the overindulgence of bad public school cafeteria food there were a few lunch desserts that were actually delicious in addition to being unhealthy. One of my favorites that I still find myself thinking about sometimes is the peanut butter bar. They were a layer of peanut butter mixed with probably a pound of sugar with a thin layer of chocolate on top.

Peanut butter bar days were one of the few occasions that I would get lunch dessert in school. I rarely consume peanut butter due to allergies in our household, but almond butter and sunflower seed butter are a pretty great substitution. I found myself having nostalgia for those cafeteria food dessert bars, so I decided to make them vegan and peanut free. The result was a delicious, gourmet version of a childhood favorite.

No Bake Vegan Nut Butter Bars

  • Servings: 6-8
  • Difficulty: easy
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When you line the baking dish with parchment make sure parchment extends over the sides of the baking dish, so you can easily lift the bars out of the baking dish once they are set up.

Ingredients

  • 1 cup creamy almond butter or other nut butter
  • 1 cup vegan chocolate chips or chunks
  • 1 cup vegan graham cracker crumbs (about 8 graham cracker sheets)
  • 1 cup powdered sugar
  • 1/2 cup vegan butter
  • 1 tbsp almond butter

Directions

  1. Break down vegan graham crackers into crumbs by adding them to a food processor, or placing them in a ziploc bag and pulverizing them with a rolling pin. You’ll want them to be fine and sandy feeling. Place them in a large mixing bowl.
  2. Melt the vegan butter in the microwave, and pour over graham cracker crumbs. Mix crumbs with butter until well integrated.
  3. Sift powdered sugar over butter and graham cracker mixture, and stir together.
  4. Stir in the almond butter, or other nut butter, until mixture is smooth and well integrated.
  5. Line an 8×8 inch pyrex with greased parchment paper making sure the edges of the parchment extend outside of the baking dish, and pour almond butter mixture in.
  6. Using a spatula smooth almond butter mixture evenly over the bottom of the baking dish.
  7. Melt down the baking chocolate with one tablespoon almond butter in a microwave safe bowl, or on the stove top. If you choose to microwave it do so on 30 second intervals stirring in between warming to prevent the chocolate from burning.
  8. Once chocolate is melted into a smooth, runny consistency with no clumps pour it over your almond butter mixture. Spread it evenly with a clean spatula.
  9. Refrigerate for at least two hours to allow bars to set.
  10. When ready to serve remove bars from baking dish, and place on cutting board. Run a knife under hot water to warm it before cutting to prevent bars from breaking.

If you want to cut even pieces without the chocolate breaking it’s important to add a tablespoon of almond butter to the chocolate as you’re melting it. The almond butter will prevent the chocolate from tempering when it sets up, and allow for more flexion as you’re cutting the bars.