Did someone say Delicious Dairy-Free protein icing? That’s right! My Protein Collagen Frosting is the perfect addition to any cinnamon roll, cake, or really any pastry. With less than 5 ingredients it is my go-to glaze.
Prepare for Deliciousness in Minutes
I don’t lie when I say this recipe takes minutes! All you need is:
Powdered sugar Collagen peptides Vanilla extract Dairy-free milk
That’s all folks! Nothing more.
Simply whip all the ingredients in a small bowl and you are good to go!
What can this be used for?
Like I mentioned before this simple glaze can be used as the perfect healthy addition to:
Cinnamon rolls Scones Cakes Cookies Much more!
If you want to make a deliscious breakfast, snack, or dessert to pair with this glaze I suggest trying my lemon Blueberry Scones!
They are packed with flavor and are not the least bit dry!
You can also try some of my other healthy recipes like
This simple protein icing will add the perfect layer of sweetness to your scones, cinnamon rolls, and so much more.
Scale 1x 2x 3x Ingredients 1/2 cup powdered sugar 3 Tbsp collagen 1/4 tsp vanilla extract 1 1/2 Tbsp non-dairy milk Combine the powdered sugar and collagen together in a small bowl. Whisk in the milk and vanilla until you reach an icing consistency. Notes
To make this collagen protein icing thicker, add more powdered sugar in increments of 1-2 Tbsp at a time.
You can find the nutrition profile of this on
Myfitnesspal with the title: When Sweet Met Salty Protein Collagen Icing. Nutrition Serving Size: 1 Tbsp Calories: 144 Fat: 0 Carbohydrates: 28 Protein: 8 Keywords: Icing, glaze, frosting, low fat, dairy-free, gluten-free
Vegan brownies made with rich cacao powder, topped with a creamy sweet potato frosting that tastes everything but ordinary.
Have I caught your attention yet?
I was inspired to make these when I was searching for a healthy frosting that involved using the sweet potatoes that have been eyeing me for the last 2 weeks begging me to use them.
Sweet Potato Frosting was born Here’s everything you’ll need: Cacao powder Oat flour (or oats blended finely in a blender) Truvia (white and brown sugar variety) Sweet potato Cashew milk Vegan butter Vanilla extract Himalayan sea salt
Aside from the typical baking soda and baking powder found in anyone’s cabinet, this is all you’ll need to get baking!
Since this is a two-part recipe I recommend making the base of the brownies first and making the frosting last.
The frosting will need time to set in the fridge, which will be convenient since the brownies need anywhere from 40-45 minutes to bake (possibly less if you prefer a more gooey consistency.
The key to this recipe is to
sift all the dry ingredients.
Yes…all of them! oat flour can be particularly thick and clumpy if not sifted, so to ensure the mix has no clumps throughout it’s best to sift it all.
Which you may as well do if you’re already at it.
Allowing for time to cool is also an important, yet hard thing you must do. It involves the utmost self-control but will pay off.
Alas, let’s get baking!
If you’re looking for more recipe ideas check out my latest posts!
Print Scale 1x 2x 3x Ingredients Brownies 3/4 + 2 Tbsp oat flour 1/4 cup cacao powder 2 Tbsp Truvia brown sugar (or coconut sugar) 1/4 cup Truvia baking blend 1/2 Tbsp baking powder 1/2 Tbsp baking soda 1 cup Nancy’s dairy-free plain oat milk yogurt 5 Tbsp vegan butter ( I used I can’t believe its not butter vegan) 3 Tbsp vegan chocolate chips ( I used enjoy life chocolate chunks) 1 tsp vanilla extract 1/4 tsp Himalayan sea salt Frosting 125 grams cooked sweet potato (a bout 1 small sweet potato) 3 Tbsp cacao powder 2 Tbsp Truvia baking blend 1 Tbsp vegan chocolate chips 1 Tbsp cash milk 1 dash Himalayan sea salt 1/2 tsp vanilla extract Brownies
Preheat the oven to 350 degrees and line an 8×8 pan and spray with non-stick spray. Sift all dry ingredients into a large bowl and set aside Melt the vegan butter in the microwave. Then, stir in the melted butter in a medium-sized bowl with the other wet ingredients. Add the wet to the dry and mix until there are no clumps in the batter. Mix in the chocolate chips. Pour the batter into the pan and bake for 40-45 minutes (less if you prefer a fudgier texture), and let cool for at least 30 minutes. Frosting
Cook the sweet potato until it is mushy Add all the ingredients into the blender and blend away. If you prefer a thicker frosting I suggest not adding the cashew milk. Store in the fridge while the brownies bake for 40 minutes. When the brownies have thoroughly cooled frost the brownies and place back in the fridge for 20-30 minutes until the brownies and frosting have become firmer. Enjoy! Also, I recommend pairing this with your favorite peanut butter and ice cream as this is an extremely versatile dessert. Nutrition Serving Size: 1 Large Brownie with frosting Calories: 183 Fat: 7 Carbohydrates: 27 Protein: 3 Keywords: Brownies, Vegan, Sweet potato, Healthy frosting, gluten free, dairy free