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Vegan Buttercream | Sophia's Kitchen

Vegan Buttercream

5 from 1 vote
Prep Time: 13 hours
Servings: 1 serve

Yep, you read that right - you can have buttercream that is vegan - and it's sooo good! Perfect for icing, decorating... or just eating straight from the jar! This vegan buttercream is the perfect guilt-free frosting for any treat.


  • 180 g cashews
  • 60 g coconut oil
  • 120 g full fat coconut milk (only the creamy top) or coconut cream
  • 60 g maple syrup
  • 15 g lemon juice
  • ½ tsp vanilla bean paste or vanilla extract


  1. Place the cashews in a bowl and cover with cold water. Leave overnight in the fridge. 

  2. The next day, drain the cashews. Place the coconut oil in the mixing bowl and melt 3 Min. / 80C / Speed 2. Add the cashews, coconut milk, maple syrup, lemon juice and vanilla bean paste and mix 1.5 Min. / Speed 10

  3. Place it in a small Thermi Servebowl or a freezer bag to keep it flat and freeze for 1 hour. It should be nice and firm but not hard like ice cream. Almost like soft serve ice cream.

  4. Insert the butterfly in the mixing bowl. Add the frozen buttercream. Whisk 1 Min. / Speed 3. It will first look like it is curdling, keep mixing, trust me. Once mixed and it looks nice and creamy you can either use it straight away or if you are in a hot place simply refrigerate for another 30 minutes before topping your cake or cupcakes with (or spoon it, I don’t judge). 

  5. The buttercream keeps well in the fridge for up to 1 week. 

Nutrition Facts
Vegan Buttercream
Amount Per Serving
Calories 2084 Calories from Fat 1629
% Daily Value*
Fat 181g278%
Saturated Fat 103g644%
Sodium 32mg1%
Potassium 1713mg49%
Carbohydrates 105g35%
Fiber 9g38%
Sugar 48g53%
Protein 37g74%
Vitamin C 10mg12%
Calcium 145mg15%
Iron 15mg83%
* Percent Daily Values are based on a 2000 calorie diet.
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1 Comment

  1. Maria Chong on March 7, 2020 at 9:44 am

    Thanks 🙏 so yummy

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