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Delicious Whipped Vegan Cinnamon Butter on bread, a creamy dairy-free spread made with Almond Cow machine

Whipped Vegan Cinnamon Butter

Prep: 30 minutes, Set: overnight

This Whipped Vegan Cinnamon Butter is a delightfully sweet, creamy spread with just the right amount of warm cinnamon. Perfect on toast, bagels, muffins, or whatever you desire!

Servings: 24


  • ½ cup melted refined coconut oil
  • ¼ cup avocado oil
  • 2 Tbsp plant-based milk (we used almond milk)
  • ½ cup maple syrup
  • ½ cup powdered sugar
  • 1½-2 tsp cinnamon


Step 1

Place melted refined coconut oil, avocado oil, and plant-based milk in a bowl and whisk together until you get a pale mixture.

Step 2

Refrigerate for about 15 – 20 minutes or until mixture is a bit firmer.

Step 3

Then, use a stand mixer with a whisk attachment, or a hand mixer, and whip the slightly firmed up vegan butter mixture on high for about 2 minutes. It will become pale and fluffy.

Step 4

Slowly add in the powdered sugar, stopping once to scrape down the sides of the bowl.

Step 5

Next, add the maple syrup and cinnamon. Mix on high for 1 minute.

Step 6

Transfer into an airtight container, smooth out the top, and refrigerate for at least 8 hours or overnight.