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GlutenFreegan Raspberry Frosting

Preparation time:  5 minutes

Cooling time:  1 hour

Total time:  1 hour and 5 minutes

Makes:  Enough to cover one 23cm/9in cake or 12 cupcakes


  • 115g dairy free dark or white chocolate

  • 55g dairy free spread

  • 25g freeze dried raspberry powder

  • 1 tbsp almond milk

  • 2 tbsp lemon juice

  • 150g icing sugar

1)  Put the chocolate, spread and milk and lemon juice in a bowl over simmering water and stir together until completely melted.

2)  Remove the bowl from the heat and sift in the icing sugar and raspberry powder

3)  Beat the mixture together until smooth.  

4)  Leave the mixture on the counter top to cool.