A yummy vanilla buttercream with a slight caramelly taste - perfect to use on the Spiced Hemp cake! This recipe will make enough icing to generously spread on one 18-20cm cake.
Refined sugar free, GF, DF, nut free, and vegan
3/4 Cup coconut sugar
1 Tablespoon tapioca flour*
70g dairy free butter (I used Olivani)**
1/2 teaspoon vanilla essence
Place the coconut sugar and tapioca flour in a blender (I used my nutribullet), and blitz for around 30 seconds. The mix should be very fine and look like tan coloured icing sugar.
Place the dairy free butter in a bowl, and beat with an electric mixer for around 10 seconds to soften it. Add the sugar mix, salt, and vanilla essence. Mix. This mixture will look crumbly at first, but will come together. Spread on your cake - enjoy!!
*can substitute with cornstarch, arrowroot, or potato starch.
**to make a "cream cheese" icing, substitute the butter for a vegan cream cheese.