Vegan Cake Frosting
This vegan frosting is whipped with cashews and coconut for a creamy, dairy-free, and refined sugar-free topping that holds its shape perfectly for cakes, cupcakes and desserts.
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.2 cups raw cashews, 1 cup full-fat coconut cream, ¼ cup maple syrup or date paste, 2 teaspoons vanilla extract, 3 tablespoons lemon juice, ¼ teaspoon salt, 2 teaspoons arrowroot or tapioca starch
- 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