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Gluten-free and dairy-free cupcake frosting recipe

Gluten and dairy free frosting on cupcakes made from Bob's Red Mill Gluten free cake mix.
Jessica Park

Gluten-free and dairy-free pastries do not come by easily. Fortunately, there are gluten and dairy-free cake mixes out there as well as bakeries that specialize in these products.

The following recipe uses a natural vegetable margarine instead of butter. You can find Earth Balance brands at specialty food stores such as Whole Foods or Sprouts. This recipe yields enough to frost about one dozen cupcakes.

Vanilla Frosting (gluten and dairy free)

1 ¼ cup of Earth Balance natural buttery spread
1 pound of powdered sugar, sifted
1 teaspoon of vanilla extract
2 tablespoons of Rice Dream rice milk

1. Leave the Earth balance spread out and allow come to soften. (This will take an hour or two depending on the weather.) You do not want to let the spread soften too much as it will be difficult to handle once it is made into frosting.

2. Beat the powdered sugar and the spread in a mixer. Scrap down the edges of the bowl with a spatula, and beat again until smooth.

3. Add the vanilla and the rice milk and mix again.

You can make the frosting ahead of time and store in the refrigerator. Just allow the frosting to come to room temperature before frosting any cakes. For allergies to soy and rice, Earth Balance also offers a coconut spread and you can simply replace the rice milk with another milk substitute such as almond or coconut milk.