Pink Vegan Vanilla Hazelnut Frosting

October 12, 2014

Pink Vegan Vanilla Hazelnut Frosting Recipe | Peaceful Dumpling

Since my mother and I have decided to make the cake for my wedding, we’ve launched into full-on veganization-of-sweets mode. With this vegan vanilla hazelnut frosting recipe, I’ve tried to make a low-sugar spread that’s just as creamy and rich as any traditional wedding cake frosting.

I also wanted to avoid using petroleum-based artificial food coloring, so I’ve used beet juice to make my frosting pink. If anything, this experimentation taught me that a little bit of beet juice goes a long way! In the future, I’ll probably try the recipe with even less for a lighter pink. (Of course, strawberries would work, too, if you don’t mind your frosting having a strawberry flavor.)

Alternatively, if you’d like a chocolate frosting (chocolate and hazelnuts are a great combination), substitute one tablespoon of powdered cacao or cocoa for beet juice. Adjust almond milk proportions as necessary.

Pink Vegan Vanilla Hazelnut Frosting Recipe | Peaceful Dumpling

Since I didn’t have a cake handy, I applied the frosting to these delicious vegan double chocolate cookies from the farmer’s market. The sweetness of the vanilla hazelnut frosting combines well with the richness of the chocolate.

I used erythritol as my sweetener for the recipe. Erythritol is a low-glycemic sugar alcohol with zero calories. It doesn’t have the bitter aftertaste of stevia. Unlike stevia, whose potency is far stronger than sugar’s, erythritol is a milder sweetener, meaning that you can use roughly the same amount of it as you would sugar.

Having lived in the Northwest, I have a special place in my heart for hazelnuts. There is a sort of no-nonsense sophistication about them, if one can say such a thing about a nut. In this recipe, they help balance the sweetness of the frosting and provide its creamy texture. Raw cashews would also work beautifully here—and I may try them in my next experiment!

Finally, guar gum firms up the frosting just enough. Be careful not to use a heavy hand with the guar gum since too much can give the frosting a mealy texture (I learned this the hard way in my first attempt!).

Pink Vegan Vanilla Hazelnut Frosting


(Makes about two cups)

1 ¼ cup powdered erythritol

3 tbs. unsweetened almond or coconut milk

1 tbs. unrefined coconut oil

1 tsp. vanilla extract

1 tsp. fresh beet juice (or less, for a lighter pink)

½ cup raw hazelnuts

1 tsp. guar gum


At a low heat, warm almond milk, coconut oil, vanilla extract, and beet juice in a small skillet. Be careful not to let the mixture boil. Warming the liquid will help the erythritol completely dissolve.

Add erythritol to a medium-sized mixing bowl. Pour warmed liquid mixture or erythritol and stir until well blended.

Combine frosting, gaur gum, and hazelnuts in a high-speed blender or food processor. Blend until creamy. Refrigerate before applying to cake or cupcakes and serving. Cooling the mixture will make it a bit stiffer, allowing for more control when spreading.

What’s your go-to recipe for vegan frosting?

Pink Vegan Vanilla Hazelnut Frosting Recipe | Peaceful Dumpling

 Also see: Banana Bread Brownies

Gluten Free Apple Crisp Cookies

Raw Vegan Chocolate Mousse

Photos: Mary Hood

Peaceful Dumpling Beauty Editor and creator of Bisou du Jour, Mary Hood Luttrell lives with her husband in Corpus Christi, Texas. Mary is a freelance writer and writing and blogging consultant. A lover of whole foods, Mary delights in learning new ways to prepare vegan dishes. Mary also enjoys reading and writing poetry, art journaling, running, and practicing yoga and ballet. Follow Mary on her blog Bisou du Jour, Instagram and Pinterest.


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