Ready for a super easy, one bowl, no-cook best caramel frosting recipe that’s totally vegan? You’ve found the right place!
There are many awesome recipes that call for healthy, sugar-free, plant-based ingredients in frosting, and there is definitely a place for that- but it’s not in my kitchen! This is a proper, indulgent, buttery recipe that reminds me of old-fashioned caramel candies.
If you love this, you’ll love my thick and creamy best vegan chocolate frosting recipe– and they go together amazingly to make in a ‘Millionaire’s’ dessert!
This frosting is perfect for slathering on brownies, topping cupcakes or as a sweet side for those warming fall desserts. It pairs beautifully with pecans, pumpkin spice, bourbon and of course chocolate!
It is really the best caramel frosting I’ve ever tried, and one of the easiest- no cooking, just a few minutes of mixing in one bowl.
The secret ingredient for this best vegan caramel frosting recipe is the molasses. That thick treacley flavour comes through best, in my opinion, when unsulphured molasses are used- it’s clean and sweet and perfect for frosting.
This is bottled as ‘light’, ‘regular’ or ‘original’ molasses as opposed to the more bitter blackstrap molasses, so make sure you pick up the right bottle at the store!
There are no complicated instructions here- 5 minutes of mixing and you have the best vegan caramel frosting!
This recipe yields enough to generously frost 24 cupcakes, a layer cake, or two sheet cakes- simply half the quantities if you need less. Of course let your cake cool completely before adding the frosting or you’ll end up with a kind of glazed cake in a pool of frosting!
You’ll end up with a thick, creamy frosting that will dance all over your tastebuds from the first bite.
To make the frosting, pop all of the ingredients in a large mixing bowl and blend under smooth, thick and creamy.
How easy is that!
You can adapt this recipe to make a more grown-up frosting with a kick, by subbing a tablespoon of the non dairy milk with your favourite bourbon. If you’re looking for a salted caramel frosting recipe that’s vegan (and who isn’t?) use 1/2 teaspoon of salt instead of 1/4.
You can even make this frosting way before you need it as it will store for up to two weeks in an airtight container in the fridge. That is, if your willpower will allow it!
- 4 cups confectioner's sugar
- 1 teaspoon vanilla extract
- 1 tablespoon molasses
- 1/2 cup non dairy milk
- 1/4 teaspoon salt
- 1 tablespoon non dairy margarine
- Place all the ingredients in a large mixing bowl and blend together until thick, creamy and smooth!
Nutrition Information:Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 162 Total Fat: 1g Saturated Fat: 0g Trans Fat: 0g Unsaturated Fat: 1g Cholesterol: 1mg Sodium: 50mg Carbohydrates: 38g Net Carbohydrates: 0g Fiber: 0g Sugar: 38g Sugar Alcohols: 0g Protein: 0g