Peanut butter frosting naturally sweetened and dairy free

The other day I made a gluten and dairy and refined sugar free peanut butter cake with peanut butter frosting!

Here is the recipe I used:

The cake turned out OK, though I would recommend if you make it to put it in a 9×13 pan or something larger than called for! I also had to bake it for 10 minutes longer.

But the frosting turned out EXCELLENT! Seriously the best refined sugar free frosting I’ve ver had! I will be making this frosting in the future for sure to put on other cakes and donuts and such! It is super simple, too. Here are the ingredients:

3/4 cup mashed cooked sweet potato

3/4 cup peanut butter

3/4 cup coconut cream– this is obtained by placing a can of coconut milk in the fridge overnight until the solids and liquids separate. Take just the solid white part and discard the clear liquid.

1/3 cup plus 1 tablespoon maple syrup

3 teaspoons vanilla

Simply put all of it into a blender or cuisinart and process (scraping down the sides) until smooth! Then put it in the fridge at least 1-2 hours to firm up. It’s so easy! And it makes a lot of frosting!

Here are two pictures I took of the results. The first picture shows the unfrosted cake and the icing in a glass food storage container. I chose to left the cake uniced so I could put more or less frosting on each piece as I wanted. The second picture shows a slice of cake from the side with the frosting on it.

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