Genius Goat Chevre Icing


I’ve gone all mad-scientist-ish on you again. Not with fruits or veggies or nuts this time around, but instead with an aim to re-create one of my favourite ever icings without processed cow cheese or refined sugar.

When it comes to dessert I’d be hard pressed to name a favourite. Mom’s Sour Cream Chocolate Cake with ridiculously fudge-y Chocolate Icing does hold a special place in my heart and a stunning Lemon Meringue or Pumpkin Pie can completely silence me for the length of time it takes me to scoop every last skerrick of filling out of the crust, but sometimes all that will suffice is a moist, crumbly Carrot or Apple Cake slathered with luscious Cream Cheese Icing.


However, Cream Cheese Icing with processed cheese, cups and cups of sugar and a big old dollop of butter just for good measure, is not something I particularly enjoy anymore.

So what on earth was I supposed to put on my Fresh Apple Cake if Cream Cheese Icing was out?




Genius Goat Cheese Icing

If you like cream cheese icing but aren’t a fan of all the sugar and processed cheese, you will adore this alternative.

Serves: 8-12 when used to frost the top of one bundt cake


  • 75g fresh goat chevre – approx 1/3 c
  • 1 tsp coconut oil, semi-solid
  • 2 Tbsp thick greek yoghurt
  • 2 Tbsp rice syrup


Beat chevre, coconut oil and yoghurt with an electric hand mixer until smooth and creamy. Beat in rice syrup.

Spread over cooled cake.

Makes approx heaped 1/2 c, multiply recipe as required. Store frosted cakes in fridge.


  • The yoghurt tames the tangy-ness of the goat cheese a bit and makes the icing really creamy
  • Make sure to use a very thick [naturally set, no gelatine or thickeners] yoghurt, it you want to up the quantity of yoghurt vs chevre strain it for a few hours first to remove any residual liquid
  • To make it run down the sides as seen here frost the cake while it is still just a tiny bit warm

gluten free // refined sugar free




  1. says

    Yum! What a great idea. I tend to use golden icing sugar when I (rarely) do icing. I find it is not as sweet as more refined sugars and I like the fudgy flavour it adds. But I love the idea of the rice syrup as an alternative with dairy to get a smidge of sweetness in there. I may just have to go a bit mad scientist myself.

  2. says

    Ummmmm YUM! This makes me super dooper excited. I am dairy intolerant but I can handle a bit of goats cheese. I would sub the greek yoghurt for homemade almond yoghurt and eat it by the spoonful! HA. Great recipe!

  3. says

    Oh JJ you’re so clever! I love that you called it genius too. It really is! I’ve actually been looking for an icing like this. I’m ok making chocolate icing because the cocoa disguises the colour of any strange colours like avo but it’s a bit hard to make it white.

  4. says

    Your photos are stunning and your recipes sound delectable. We would love for you to share them at thefeastingeye.com. The Feasting Eye is still a bit new, but I think you will like what you see :-).

    • JJ says

      Heehee thanks! I use Chiobani most of the time (also Jalna and Country Valley natural). Rice Syrup you’ll find at any health food store near the honey :)

  5. Adelaide Gross says

    I love this! I want to use it on a lemon honey olive oil cake. Do you think I could use honey or
    Maple syrup or coconut nectar in place of the rice syrup?

    • JJ says

      Hi Adelaide, that should work fine! I’d just adjust the amount a bit as all those alternatives are sweeter than rice syrup.

  6. Tea says

    I tried this to frost an apple cake and I liked it. It’s tangy. And it firms up real nice. I put a tsp of powdered xylitol and 2 tsp honey. Coudn’t get the lumps out though with my electric beater, maybe next time I try the immersion blender. But no lumps could ever get me to think less of a cake!
    Also, my advice is to make sure the cheese and yogurt are room temp before using. I didn’t do that so my coconut oil firmed up all around my spoon and probably didn’t mix in very well.

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