Healthy Vegan Cake Frosting – Cashew Based and Refined Sugar Free
This vegan frosting is made with cashews and coconut for a creamy, fluffy texture that holds its shape and pipes beautifully. It’s refined sugar-free and dairy-free, making it the perfect topping for cakes, cupcakes, and more.
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I made this vegan cashew frosting while testing my refined sugar-free strawberry shortcake cupcakes. I wanted something creamy that would hold its shape and pipe well while still tasting good without dairy or refined sugar.
This cashew coconut frosting actually works. It pipes nicely, doesn’t fall apart, and has a really good texture. The cashews make it smooth and the coconut helps it hold its shape. If you love refined sugar-free baking, my Date-Sweetened Desserts Guide is a good place to explore more ideas.
After 10 years of cake decorating, I’ve tried a lot of vegan frosting recipes that either taste off or don’t pipe properly. This one is different – it’s creamy, not too sweet, and behaves like regular frosting when you’re decorating.
Want to add a fruity twist? Check out my strawberry vegan cashew frosting – it’s this same base with fresh strawberry flavor! Or if you want a high-protein option, check out my Protein Cream Cheese Yogurt Frosting is a reader favourite.
Why You’ll Love My Vegan Frosting
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Ingredients – Here’s What You’ll Need to Make My Vegan Cake & Cupcake Frosting
- 2 cups raw cashews, soaked 4–6 hours, drained
- 1 cup full-fat coconut cream, chilled
- 1/4 cup maple syrup or date paste
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- Optional: 2 teaspoons arrowroot or tapioca starch to add stability
Step-by-Step Instructions to Make My Healthy Vegan Cake & Cupcake Frosting
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Soak raw cashews in water overnight or for a minimum of 4–6 hrs
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Drain soaked cashews, rinse and add to a high speed blender or food processor.
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Blend cashews, coconut cream, maple syrup, vanilla, lemon juice, salt and arrowroot, if using, until smooth and creamy. About 2-3 minutes.
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Cover the frosting and freeze for 30 minutes, or chill 1-2 hours in the fridge.
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Whip the Vegan Cashew Frosting using a stand or hand mixer for 2–3 minutes until light and airy.
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Repeat the process of freezing and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use.
I’d love to hear how your baking turned out!
Leave a review and star rating to let me know what you think.
Don’t forget to tag me on Instagram so I can see and share your creations @thesprinkledcakery!
Recipe Tips for Success
- Chill the cashew-coconut mixture before whipping for the best texture.
- Make sure cupcakes or cakes are fully cooled before piping.
- Re-whip frosting if it softens too much after chilling.
- For a lighter frosting, fold in extra whipped coconut cream before piping.
- If you are piping this icing, don’t skip the arrowroot or tapioca starch for added stability.
Macros (per 1/24th batch)
- Calories: 110
- Fat: 9g
- Carbs: 4g
- Protein: 2g
- Sugar: 2g
Frequently Asked Questions
Yes, you can store this dessert frosting in the fridge for up to 2 days. Make sure you re-whip before using for best results.
Of course! Add extra maple syrup or date paste to taste.
Yes, freeze for up to 1 month and thaw in the fridge before re-whipping.
More Frosting & Filling Recipes You’ll Love:
Vegan Cake Frosting
Equipment
- 1 High-Speed Blender or Food Processor
- 1 Stand or Hand Mixer
- Mixing Bowl
- Measuring Cups & Spoons
Ingredients
- 2 cups raw cashews soaked 4–6 hours, drained
- 1 cup full-fat coconut cream chilled
- ¼ cup maple syrup or date paste
- 2 teaspoons vanilla extract
- 3 tablespoons lemon juice
- ¼ teaspoon salt
- 2 teaspoons arrowroot or tapioca starch optional
Instructions
- Soak raw cashews in water overnight or for a minimum of 4–6 hrs. Once soaked, drain them and rinse well.
- Blend the cashews, coconut cream, maple syrup, vanilla, lemon juice, salt and arrowroot, if using, until smooth.
- Chill the mixture in the fridge for 1–2 hours to firm up.
- Whip chilled mixture with a hand or stand mixer for 2–3 minutes until light and airy. Repeat the process of freezing and whipping 1 to 2 more times. Keep the cashew frosting in the refrigerator until ready to use.
Video
Notes
- Chill the cashew-coconut mixture before whipping for the best texture.
- Make sure cupcakes or cakes are fully cooled before piping.
- Re-whip frosting if it softens too much after chilling.
- For a lighter frosting, fold in extra whipped coconut cream before piping.
Macros (per 1/24th batch)
- Calories: 110
- Fat: 9g
- Carbs: 4g
- Protein: 2g
- Sugar: 2g
This is a wonderful recipe! I love that its not just dairy-free but also refined sugar-free. Thanks for sharing!
I’m so glad you enjoyed it! I love creating recipes that feel a little lighter but still delicious. Thanks so much for your kind words!
Ohhhh, I need this in my life. Thank you!
You’re so welcome! Hope you enjoy it!