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Maple Vanilla Frosting

Maple Vanilla Frosting

Active time: 60 min
Total time: 120 min
Serves: 2 cups
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.

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.

Steps

1

Preparing the Frosting

Preparing the Frosting

Ingredients

  • 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 vanilla bean scraped, or minced if using high speed blender
  • 1/4 tsp sea salt
  • 1/4 cup water, as needed
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.

14 Comments

  • 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.
    Reply
  • Jen S
    Jen 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.
    Reply
  • Vineeta G
    Vineeta G •
    could you please tell me if this frosting can be refridgerated and or frozen ? if so t,hen for how many days?
    Reply
  • Lauren L
    Lauren L •
    HI Vineeta! You can refrigerate this for about 4 days or you can freeze it for several months if sealed well. You will just need to whip it to regain the proper structure. Lauren
    Reply
  • Ashley F
    Ashley F •
    Is there a substitute for coconut butter? I can't seem to find it at any of our local grocery stores.
    Reply
  • Lauren L
    Lauren L •
    Hi Ashley. You can use coconut oil here instead. Coconut butter has the fiber in it and is less oily than pure coconut oil so I would decrease to 1/3 C. Coconut butter is often found with nut butters like peanut butter opposed to with other fats like coconut oil. Lauren
    Reply
  • Dovetta T
    Dovetta T •
    Can I use vanilla extract and not the bean?
    Reply
  • Sandy S
    Sandy S •
    Hi Devetta, Yes, you sure can. I would start light, maybe 1/2 teaspoon, then taste and adjust as needed. Cheers, Sandy
    Reply
  • Tiffany H
    Tiffany H •
    Hello! Can you use Coconut Cream instead of Coconut Butter?
    Reply
  • Fran C
    Fran C • Rouxbe Staff •
    Tiffany, Here, The coconut butter is used a setting agent for the frosting. Using even the highest fat coconut cream will change the consistency and the frosting will be considerably softer. You jcan make your own coconut butter by grinding unsweetened coconut shreds in a food processor or high speed blender in the same way any nut or seed butter is made. Enjoy!! Fran
    Reply
  • Patricia G
    Patricia G •
    Would coconut almond butter work in this recipe?
    Reply
  • Fran C
    Fran C • Rouxbe Staff •
    Patricia, I can't see why not. You may have to adjust final consistency to your liking but I think the alternative butter will be great. Fran
    Reply
  • Angelina A
    Angelina A •
    Is there anyway to make this nut free? If so, what can be substituted?
    Reply
  • Char N
    Char N • Rouxbe Staff •
    Hello, Angelina--if you are nut-free and feel comfortable using seeds--you could use sunflower seeds (raw), or tahini. I would stay away from pumpkins seeds, as the color might be to green. I have used sunflower and tahini, and they both work very well. Let us know how you make out. Cheers--and thanks for writing. Char
    Reply

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