• Cooking Time: 30
  • Servings: 12
  • Preparation Time: 30


I got this recipe from Ricki Heller of Diet, Dessert, and Dogs.

This was Recipe #11 in the "Gluten Free Baking With KitchenAid" event.

This gluten free, vegan chocolate "buttercream" frosting is a perfect example of the aforementioned superpower. It is TO DIE FOR! I contemplated "Death by Ricki's Buttercream Frosting" the other night as I struggled not to lick out the entire mixer bowl in one sitting before I had even had a chance to make the cupcakes! You can find tons more delectable recipes like this on Ricki's website, or grab a copy of Ricki's wonderful books: Sweet Freedom (one of only three cookbooks recommended on Ellen DeGeneres’ website), and her three ebooks: Good Morning, Desserts Without Compromise, and Anti-Candida Feast.


  • 1/2 cup plus 2 Tbsp (150 ml) sweet potato purée (I always use homemade for this, so can’t vouch for the canned variety. I bake rather than boil my potatoes to bring out the natural sweetness as much as possible, then cool, peel and purée).
  • 1/4 cup (60 ml) smooth natural cashew butter or sesame tahini (for nut-free)
  • 1/4 cup (60 ml) carob powder
  • 2.5 ounces (65 g) good quality unsweetened chocolate (I use Cocoa Camino)
  • 3 Tbsp (45 ml) coconut sugar
  • 2 Tbsp (30 ml) extra virgin cold pressed organic coconut oil
  • 2 tsp (10 ml) pure vanilla extract
  • 15-25 drops plain or vanilla stevia liquid, to your taste (I use NuNaturals)
  • pinch fine Celtic sea salt


  • Place sweet potato, coconut sugar, stevia, vanilla and salt into your stand mixer and mix until well combined.
  • Add the carob powder and process until combined. Set aside.
  • In a small, heavy-bottomed pot, place the chocolate, cashew butter and coconut oil over low heat.
  • Stir constantly until chocolate melts; remove from heat.
  • Pour this chocolate into the mixer and blend everything until smooth and creamy.
  • Note: if the coconut oil begins to separate (the mixture will appear oily and a bit curdled), OR if you find that the mixture is too thick, add one tablespoon more of the sweet potato purée at a time and mix again. It should come together in a silky, spreadable frosting.
  • This may be used immediately as a fudgy frosting; or else refrigerate until firm, then beat in your mixer until fluffy and lighter in colour for a “buttercream” frosting.
  • This makes about one cup (240 ml), enough for one layer or 12 mini cupcakes.
  • **Avoid the urge to eat most of it straight from the spoon.
  • This can also be frozen; defrost overnight in the refrigerator, then bring to room temperature and beat in your mixer before using.
  • **I use carob powder because it adds a bit of sweetness that allows me to use less stevia. However, if you can use sweeteners, feel free to substitute cocoa instead of carob and add a bit more coconut sugar or some agave nectar to taste.
  • This frosting is fantastic on cakes, cupcakes, muffins, or vegan whoopie pies.

Categories: Frosting 

Author Credit: Ricki Heller from Diet, Dessert and Dogs

Website Credit: http://www.dietdessertndogs.com/

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