This is a question you should probably ask yourself when you have a choice between the following buttercream recipes.
One vegan buttercream is a little sweet, a little salty, and a little buttery, while the gluten-fiber-free version is a lot healthier, with less sugar.
There are a lot of options to consider when it comes to buttercream, so you may be tempted to just make one of each and enjoy both.
One buttercream: Gluten-free Buttercream with a healthy kick A vegan buttercup with a hint of spice, with a creamy base The gluten-flour buttercream with almond flour and coconut milk, topped with almond buttercream and coconut flake For a healthy, gluten- and dairy-free alternative, try this Gluten Free Vegan Buttercream Recipe with Almond Flour and Coconut Milk from Good Housekeeping.
It’s rich, creamy and sweet with a nice, salty kick.
Ingredients 1 tablespoon (25ml) vegan butter (see below for more details) 1 tablespoon unsweetened cocoa powder (or a blend of cacao and sugar) 1/4 cup unsweeten almond flour 1 teaspoon pure vanilla extract 1/2 cup (50ml) warm water (warm, not hot) 1 egg, beaten to blend Instructions Melt the butter in a saucepan.
Whisk the cocoa powder and sugar together.
Add the water and whisk until the mixture is smooth and combined.
Heat the mixture until it is hot, but not boiling.
Pour into an 8-inch springform pan.
(If using a 9-inch pan, place it in the freezer for a few hours before adding to the pan.)
Pour the batter into the springform.
Repeat with the remaining ingredients.
Repeat for the rest of the batter.
Spread the batter on the springfles.
Bake for 45 minutes or until the tops are set.
Cool completely before removing from the pan.