Vegan Frangipane
For this vegan frangipane, we replace butter with a plant-based fat and utilize applesauce, aquafaba, or a vegan egg substitute in lieu of eggs. This frangipane stores nicely in the refrigerator and is also freezer-friendly.
Ingredients
- ½ cup almond meal
- 2 tablespoons almond meal
- ¼ cup white sugar
- ¼ cup unsweetened applesauce
- 1 ½ tablespoons all-purpose flour
- ½ teaspoon vanilla extract, or to taste
- ⅛ teaspoon almond extract, or to taste
Instructions
- Combine 1/2 cup plus 2 tablespoons almond meal, sugar, applesauce, flour, vanilla extract, and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using.
- For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.
Notes
- You can use finely ground almonds in place of almond meal, and aquafaba or vegan egg substitute in place of applesauce.
- Frangipane will firm up after cooling. If you want to use it to pipe it onto a cake with a pastry bag and it is too soft, chill it for about 1 hour, or until it has the right consistency.
Nutrition
Calories: 140kcalCarbohydrates: 22gProtein: 7gFat: 3gSodium: 2mgPotassium: 263mgSugar: 14gCalcium: 76mgIron: 2mg
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