Maple Vanilla Frosting

Maple Vanilla Frosting


Top those raw cakes with decadent frostings. Made from a base of coconut or nut butter, a sweetener and spice, this will make all your cakes nice.
  • Serves: 2 cups
  • Active Time: 1 hr
  • Total Time: 2 hrs
  • Views: 4,594
  • Success Rating: 100% (?)
    0% - I fed it to the dog


Step 1: Preparing the Frosting

• 1 cup raw cashews, soaked in water for 3 to 4 hours to soften and drained
• 1/2 cup coconut butter
• 1/2 cup maple syrup
• 1/4 cup water, as needed
• 1 vanilla bean scraped, or minced if using high speed blender
• 1/4 tsp sea salt


To prepare the frosting, in a high-speed blender or food processor, blend all of the ingredients, except water, until smooth. Adjust the consistency with water, as desired.

If using a food processor, you will likely need to stop and scrape down the sides to ensure a nice smooth frosting. — scraping down the sides of the food processor, as needed to achieve a really smooth frosting.

Use this frosting to frost cupcakes, cakes and a variety of other desserts, such as this Raw Carrot Spice Cake.

Chef's Notes

To mix up the color, add fruit or vegetable powder, or a splash of concentrated juice. If you’re using extracts or juices with strong flavor profiles, such as herbs or beets, stick to small amounts.


  • Jeanette B
    Jeanette B
    First try, following the recipe, the frosting was more like a sauce, too soupy to use as frosting. Second try, I skipped the water completely and the frosting was a good consistency. The addition of water really wasn't necessary, even just using an old Hamilton Beach blender.
  • Jennifer S
    Jennifer S
    This frosting is off-the-charts!! It was quite thick, so I ended up adding about 1/8 cup of water (just do it slowly!!). The frosting topped the carrot spice cake and I made it for my 20-person book club. No one believed it was vegan/raw, and there were no leftovers--only numerous requests for the recipe! Definitely one to repeat and a dessert to share if you want to "wow" your tasters.

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