Sweet, smooth, melt-in-your-mouth luxury: this vegan almond frangipane is creamy and so easy. It comes together with 6 ingredients and 1 bowl. The luscious almond flavor and rich creaminess can’t be beat!
You can use a stand mixer for this recipe, but you don’t absolutely need it; this vegan frangipane is easy to make entirely by hand, too.
Ingredients
You’ll need:
- Butter (vegan)
- Sugar (caster, preferably; see notes)
- Potato starch “eggs” (potato starch + water)
- Almond flour
- Almond extract
See recipe card for quantities.
Instructions
Let’s get to it.
If necessary, make caster sugar: you should use caster sugar for this recipe; it dissolves better into the mixture and contributes a better texture. This sugar is finer than standard granulated sugar but courser than powdered sugar. If you don’t have any on hand (I never do), blitz your sugar in a blender or coffee grinder for 5 – 10 seconds to mill some of the sugar grains a bit more finely.
Cream your butter and sugar together. If you’re using a stand mixer, the butter doesn’t need to be softened; the stand mixer will do that for you. If you’re mixing by hand, it will help to leave the butter out to soften slightly, or blitz in the microwave for 5 – 10 second to very lightly soften it.
Next, make your potato starch “eggs” by thoroughly mixing potato starch and water. The ratio of potato starch to water is 1:2 (for one egg, 1 tablespoon potato starch + 2 tablespoon water). Add the starch eggs to the creamed butter and sugar and mix in.
Mix in almond flour and almond extract.
That’s it! So easy. This frangipane is a decadent base for fruit tarts and nutty pastries. It elevates the flavors of other key dessert ingredients without overpowering them.
Hint: If you don’t have potato starch on hand, you can use ground flax seeds to thicken your mix, but these will change the color and texture slightly; I strongly suggest you stick with potato starch.
Equipment
You may want to use a stand mixer to make this easy vegan frangipane, but you don’t need it; you can make this entirely by hand, too.
Storage
This frangipane will keep in a refrigerated, sealed container for up to a week.
Top tip
Don’t skip the almond extract- it lends a nutty flavor to the frangipane that pairs really well with other components of baked goods, like buttery shortbread or sweet fruits.
FAQ
Marzipan is a dense, shapeable almond sugar dough that can be used as fondant. Frangipane is a much more delicate, creamy almond spread that is used in tarts and pastries.
Frangipane is a luxurious addition to pastries, pies, and tarts. I especially love to use it as a base in a fruit shortcrust pastry.
Your uncooked frangipane should have a damp crumb texture. It will puff up beautifully when it’s eventually cooked.
Related
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📖 Recipe
Creamy EASY Vegan Almond Frangipane (6 Ingredients!)
Equipment
- 1 stand mixer
Ingredients
- 100 g vegan butter
- 100 g caster sugar
- 2 tablespoon potato starch
- 4 tablespoon water
- 100 g almond flour
- ½ teaspoon almond extract
Instructions
- If necessary, make caster sugar: You should use caster sugar for this recipe. If you don’t have any on hand (I never do), blitz your sugar in a blender or coffee grinder for 5 – 10 seconds to mill some of the sugar grains a bit more finely.
- Cream your butter and sugar together. If you’re mixing by hand, it will help to leave the butter out to soften slightly, or blitz in the microwave for 5 – 10 second to very lightly soften it.
- Make your potato starch “eggs” by thoroughly mixing potato starch and water. The ratio of potato starch to water is 1:2 (for one egg, 1 tablespoon potato starch + 2 tablespoon water). Add the starch eggs to the creamed butter and sugar and mix in.
- Mix in almond flour and almond extract.