Makes enough for an 8″ round double tier cake
Prep Time: About 10 minutes
One of the great pleasures in life, cake frosting! But, can you make a version of cake frosting that is vegan, gluten free and contains zero refined white sugar. Yes, you can! This cake frosting is heavy on coconut, so you will taste the coconuty flavors it holds. I love coconut so that works fine for me. If you don’t fancy coconut like I do, you may try leaving out the coconut manna (aka coconut butter) and adding another couple tablespoons of cashews. That will cut down the coconut flavor but not the richness of this frosting. Coconut happens to be a great source of nutrients. To learn more about the benefits coconut holds, check out this article that give some great information on the uses and benefits of coconut in its many forms.
If you are looking for a chocolate version of cake frosting, add 1/4 cup of unsweetened cacao powder.
Another point that is important to mention is that frostings made of whole, plant-based foods like this one, do not contain the emulsifiers and articificial substances that enable to frosting to retain its thickness for spreadability. That is why this version needs to be refrigerated. And, initially, it requires some refrigeration in order to reach that spreadable consistency without being too watery in texture. This is a small price to pay for the ability to enjoy rich, creamy, delicious cake frosting with no guilt and no damaging saturated fats and other food-like offenders. This recipe is pure food, nothing less!
The addition of soy lecithin helps with the firmness and consistency. You can find soy lecithin in supermarkets like Whole Foods as well as online from various resources. If you would rather not use it, you can leave it out. I would suggest that if you do leave it out, you do not cut the coconut manna as well. The icing needs a substance that will help it bind and thicken. You can replace the coconut manna with coconut oil with very similar results. But, that won’t necessarily cut the coconut taste.
Another great feature of this recipe is that it is completely customizable. If you want it more vanilla flavored, increase the extract. You can also leave out the vanilla and use another extract of choice, maybe orange or peppermint. It is all a matter of personal choice. Flavor as you like for your preferences.
Cake Frosting Ingredients
- 1 cup cashews
- 1 cup coconut cream
- 1/4 cup agave nectar
- 1 tbs lemon juice
- 1 tbs pure vanilla extract
- Pinch of Himilayan sea salt
- 1/2 cup coconut manna (coconut butter)
How to Prepare Vegan, Refined Sugar Free Cake Frosting
- Blend all ingredients except for lecithin in a high speed blender
- Once smooth blend in the lecithin until smooth again
- Refrigerate for a few hours, ideally overnight.
It will firm up nicely and spread really well.
For more great tasting, great for you recipes, check out our recipes section!