I have been brainstorming recipes – like I often do – and I haven’t been able to kick this idea of making balsamic buttercream frosting. I keep arguing the idea in my head, thinking it’s going to taste like salad dressing, but I love the combination of fruit and balsamic vinegar (if you haven’t tried apples and balsamic vinegar as a snack, you are missing out). I decided to go ahead and give it a go today, making a balsamic and raspberry buttercream style frosting to go with vegan raspberry loaf. 

The result was phenomenal; if I may say so myself… I used my basic loaf recipe, and substituted bananas for blended raspberries. I also used Lorann Oils flavoring for some extra raspberry flavour. You can buy flavored oil for baking online and at most of your favorite baking supply stores. If you don’t have oil flavoring, you can omit it all together or use 1 1/2 tsp of Raspberry Extract.

3/4 Cup Sugar

1/2 Cup Raspberries

1/8 tsp Raspberry Oil Flavor (or 1 1/2 tsp Raspberry Extract)

1 tsp Vanilla Extract

1 Cup Unsweetened Non-Dairy Milk

2 Cups All Purpose Flour

2 tsp Baking Powder

1-2 Drops Food Coloring Gel (Optional)

1/2 Cup Vegan Butter

2 1/2 Cups Icing Sugar

2 tsp Balsamic Vinegar

1/4 Cup Raspberries

Preheat the oven to 350’F

In a large mixing bowl, use an immersion blender to puree the raspberries.

Mix in the sugar, vanilla extract, raspberry flavoring, non-dairy milk, and food coloring gel. 

In a separate bowl, whisk together the flour and baking powder. 

Add the dry ingredients into the liquid, and mix until no dry lumps remain. 

Pour the batter into a loaf pan, and bake for 50 – 60 minutes, until light golden brown and a skewer inserted into the middle of the loaf comes out clean. 

In a large mixing bowl, mix together the vegan butter, icing sugar, balsamic vinegar, and raspberries, until smooth and creamy. 

When the loaf is cool, remove it from  the pan and frost it.

Enjoy!