At Last An Egg-Free Frangipane

This is the recipe for the frangipane layer used in the Knockout Pear and Almond Pastries that I posted yesterday. I thought it was probably worth posting the recipe for just the frangipane as I’ve never before developed a suitable egg/dairy-free recipe. Frangipane is basically a delicate almond paste that can be used as a filling in a variety of cakes, tarts, pastries or croissants. This paste is a remarkably good substitute for the original French recipe – maybe it’ll have to be Almond Croissants next….. mmmm my favourite all-time breakfast!
Egg-Free Frangipane (dairy-free, egg-free, soya-free, peanut-free, sesame-free, vegetarian and vegan)
  • 60g dairy-free spread, such as Pure Sunflower
  • 1/2 cup caster sugar
  • 1 1/4 cups ground almonds
  • 3 tbsps cornflour
  • pinch of salt
  • 1 tsp vanilla extract
  • 1/2 tsp almond extract
  • 2 tbsps oat milk, such as Oatly

– Rub or pulse the spread into the sugar, ground almonds, cornflour, salt and essences. It should be dryish and crumbly.

– Add the oat milk and combine to make a stiff paste.

– keep cover at room temperature until ready to use.

20 Comments Add yours

  1. Tara says:

    Sounds delicious!! Thanks for sharing 🙂

  2. vixbakes says:

    Just what I was looking for! I will try it on New Year and let you know how it goes.

    1. lucylox says:

      I hope it turned out well. Happy New Year!

  3. kirstijoy says:

    Thanks for the recipe! What is cornflour and where can it be found?

    1. lucylox says:

      No problem! Corn flour is the UK name for corn starch, and can usually be found in the baking aisle of supermarkets. I hope you try the recipe as the result is really rather good! 🙂

      1. kirstijoy says:

        I see! Yes, I am in the US – I’m sorry for the mix up. I am so happy to have discovered your website. I am a huge baker and my children are allergic to eggs, dairy, and a few other things. I will be visiting your site often!

      2. lucylox says:

        Snap re. the food allergies and baking! I’m so pleased you found my blog, and hope you’ll pop back often. Any challenges gladly received! 🙂

  4. allergybabe says:

    I just happened to stumble over your blog and I have to say, it is more than inspiring. The recipes look truly amazing and I cannot wait to try them out for allergybabe (with a few variations, he is allergic to dairy, soya, egg, wheat, sesame, peanuts, treenuts, shellfish among others…). Very well done piece of work, your blog. Cannot wait to see more!

    1. lucylox says:

      What a lovely message – thank you so much! My daughter’s aren’t allergic to fish, soya or wheat but loads of my recipes are soya free, none contain fish (I’m a veggie!), only a few contain almonds and pistachios (no peanuts!) and some are free of gluten. It is possible to eat scrummy food on a very restricted diet! Let me know if you try and recipes out! X

      1. allergybabe says:

        Yes, I tried the chocolate chip cookies, and the coconut cupcakes are just out of the oven…
        the gluten free flour makes it turn out a little less exciting though… . I used organic sunflower oil in the cupcakes and I have noticed before that it adds a strong flavor. Next time, I try non organic. I used a very sweet chocolate frosting on top… uhhh, soo decadent. Allergybabe will looooove it!

  5. HB says:

    Hi! Could I use cows milk instead of the oatly?

    1. lucylox says:

      Absolutely. I use oat milk due to milk allergy in the family, but cow’s milk would work perfectly with any of my recipes 🙂

  6. Jo says:

    Hello from Sweden!!

    This recipe looks amazing! I’m going to try it as the filling in a vegan/gf gateau basque this weekend 🙂 it’s going to be quite a bit of an experiment bit at the very least I’m hoping for yummy crumbs even if the whole gateau won’t turn out as gateau as one would hope. I do have a question about your recipe here though, I can’t find Pure Sunflower dairy free spread where I am now and I’m not sure how to substitute it, what would you think would work better, a margerine, coconut oil or that cream cheese like spread that oatley makes? Right now I am leaning towards coconut oil. Please let me know if that’s a bad idea!!

    Thank you for an awesome page, I will be coming back a lot!<3

    1. lucylox says:

      Hi Jo,
      Thank you for your message. I’d opt for a margarine (Pure is a dairy-free margarine), but I’m sure coconut oil would work nicely too. I hope it turns out well and you enjoy the gateau which sounds delicious. I’m so envious of the Oatly products you mention – here in the UK we only get Oatly milk and cream 😦
      Happy Easter Lx

      1. Jo says:

        Thank you for your reply!!! Happy Easter to you too💛
        Yes, the Oatley products are helpful in the vegan kitchen from time to times 😊 I’m sure they’ll expand in the UK too 👍✨

  7. Christine Holden says:

    I have a daughter that can not eat corn or things made with corn starch. Would there be another substitute for the cornstarch in the frangepane?

    1. lucylox says:

      hmm perhaps try arrowroot? you just need something to help bind the mixture

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