Sugar-free dairy-free frosting recipe


I’m trying to make a sugar-free and dairy-free frosting for my baby’s first birthday, so here’s a recap of what I’ve tried so far.

  • I took a jar of full-fat (not light) coconut milk and opened it and refrigerated it overnight.
  • The next day, I scooped out the more solid top parts with a spoon carefully, leaving the watery bottom part (I removed 1/3rd to 1/2 the contents)
  • I used the whisk attachment for my immersion blender and whisked it for a minute until it looked like whipped cream, and added a capful of vanilla extract.
  • This created the bottom right blob on the following picture. It tasted like whipped cream, but more coconut-y and not sweet. Not bad if you need a light and fluffy topping for something though- the texture was nice!



  • Next I added about 2 tablespoons of dairy-free cream cheese and a teaspoon of lemon juice, and whisked again.
  • I ended up with the top left blob, which had a more frosting-like consistency but tasted too tart
  • For the top right and *winning* blob, I added dates which I had previously food-processed until I got a light caramel color. It was SO good! It tasted sweet, and thick like frosting, and spread well on a cake! The next day it didn’t look as good on the cake though, so I would do the process the day of.

I was so happy to discover that you can make frosting that tastes good without a ton of powdered sugar! I definitely have a sweet tooth, and this is so much less sugary but still fulfills that creamy sugary craving. Oh, if you are soy-free, I think coconut oil may work as well as cream cheese to thicken the frosting (you can’t store it somewhere too warm though).

Now I just have to try some different cake recipes!

Elimination diet


Since Jack was a few months old I’ve been cutting things out of my diet because of possible allergies. For the last few weeks that’s included the 8 causes of 90% of infant allergies:

  • Dairy
  • Soy
  • Eggs
  • Wheat
  • Fish
  • Shellfish
  • Peanuts
  • Tree Nuts

Also, for the last 2 weeks I’ve tried cutting out corn as well!

I’ve been eating a lot of rice and potatoes! As well as fruits and vegetables of course. It’s extra hard because I was already a vegetarian (who ate fish). To get omega-3s, I’ve been putting ground flax seeds in baked goods and eating seaweed mixed in with my leafy greens. I’ve also been eating Trader Joe’s calcium chews which are really good.

Some dishes I’ve been eating include:

  • Butternut squash soup (puree roasted squash, a few potatoes, vegetable broth, and garlic)
  • Tomato soup (Puree peeled tomatoes, coconut milk, spices, and broth)
  • Vegetables with rice
  • Vegetables with potatoes


  • Baked sweet potato fries
  • Frozen french fries with ketchup or mustard
  • Oatmeal
  • Oatmeal muffins
  • Oat pancakes
  • Coconut chips from Trader Joe’s
  • Potato chips (sometimes dipped in nutritional yeast)
  • Potato balls
  • Tapioca pudding
  • Coconut yogurt from whole foods
  • Olives
  • Guacamole and veggies
  • Fried rice cakes using “flax egg” to hold it together
  • Coconut milk ice cream from whole foods (really good!)
  • Dried fruit as a snack
  • Banana and frozen fruit smoothie in coconut milk
  • Chocolate/chocolate sauce

In general, here are replacements I’ve used:

  • Instead of butter for baking: coconut oil (coconut is a seed, not a tree nut)
  • Instead of flour: oats ground in the food processor
  • Baking chocolate or cacao nibs instead of chocolate
  • Sunbutter instead of peanut butter
  • Coconut milk instead of milk or cream (watch out for using too many American-grown rice products like rice milk due to¬†arsenic)
  • A “flax egg” instead of eggs in baked goods (mix 1 tablespoon flax and 1 tablespoon water and let it sit a few min)
  • I’ve eaten the oatmeal muffins instead of granola bars or as a snack I can eat in the car