Vegan Frangipane

To make this vegan frangipane, we swap the butter for a plant-based fat and use applesauce, aquafaba, or vegan egg substitute instead of egg. This frangipane keeps well in the fridge and can also be frozen.

Prep Time:
5 mins
Additional Time:
1 hrs
Total Time:
1 hrs 5 mins
1 cup


  • ½ cup almond meal

  • 2 tablespoons almond meal

  • ¼ cup white sugar

  • ¼ cup unsweetened applesauce

  • 1 ½ tablespoons all-purpose flour

  • ½ teaspoon vanilla extract, or to taste

  • teaspoon almond extract, or to taste


  1. Combine 1/2 cup plus 2 tablespoons almond meal, sugar, applesauce, flour, vanilla extract, and almond extract in a bowl; stir until smooth. Let it firm up in the refrigerator for about 1 hour before using.

  2. For later use, place in an airtight container and refrigerate for up to 1 week, or freeze for up to six months.

Cook's Notes:

You can use finely ground almonds in place of almond meal, and aquafaba or vegan egg substitute in place of applesauce.

Frangipane will firm up after cooling. If you want to use it to pipe it onto a cake with a pastry bag and it is too soft, chill it for about 1 hour, or until it has the right consistency.

Nutrition Facts (per serving)

140 Calories
3g Fat
22g Carbs
7g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 140
% Daily Value *
Total Fat 3g 4%
Saturated Fat 0g 2%
Sodium 2mg 0%
Total Carbohydrate 22g 8%
Dietary Fiber 0g 1%
Total Sugars 14g
Protein 7g
Vitamin C 0mg 2%
Calcium 76mg 6%
Iron 2mg 9%
Potassium 263mg 6%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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