- Hide menu

Raw Cashew Cinnamon Maple Frosting

FavoriteLoadingAdd to favorites

Layered-Apple-Raisin-Cake-with-Maple-Cinnamon-Frosting5This is a wonderful frosting for decorating cakes with.  It is thick and creamy which makes it wonderful for piping.  The frosting will also hold up well at room temperature (around 70 degrees F) for several hours.  If your house is warmer than 70 degrees (F), keep the cake in the fridge up until serving time.

For the base of this recipe I use soaked cashews and Young Thai coconut flesh.  Both give the frosting a beautifully smooth texture as well as structure.  If you can’t get your hands on the coconuts, you can use all cashews.  If you are not familiar with Young Thai coconuts, I have some reading material for you.   There will be a pop quiz at the end… hehe Kidding.  The Inside Scoop on Young Thai Coconuts.

Personally, these days… I am ordering my coconut flesh/meat and it arrives organic, frozen and  I know exactly the amount I am getting when I place the order verses the guessing game when I purchase the fresh fruit itself.   I order it through Exotic Superfoods and LOVE it.

Ingredients: yields 5 cups


  1. After soaking the cashews, drain and rinse them well.  Set aside.
  2. In a high-speed blender combine in order; coconut flesh or milk, maple syrup, vanilla, salt and cashews.   By placing the liquids in first, it helps the blades spin more easily.  Blend until creamy and don’t feel any grit in the frosting.  Depending on the blender, this may take anywhere from 1-5 minutes.
  3. While the blender is running and a vortex is in motion, drizzle in the coconut oil.  Make sure that it gets well incorporated.
  4. Now add the lecithin and process just until mixed in.
  5. Place the frosting in an airtight container and place in the fridge for 2-4 hours to firm.
  6. This will keep for 3-5 days.

Additional Cake Tips:

Cake Frosting Tools:

To help you understand the roles of the  ingredients used, I want to take a moment to explain them.

Soaked cashews ~  soaking the cashews is key (!) and this step should never be skipped.  Soaking causes the cashews to swell, giving a bit more volume for the money and it softens them which is vital when creating s creamy texture.  

Young Thai Coconut flesh  It is a healthy fat that also acts as an emulsifier, brining the recipe together.  If you can’t find Young Thai coconuts you can use canned (full fat), but do your homework.  Aim for organic, BPA free, and free of other ingredients.

Maple syrup ~ I used maple syrup because it is more alkalizing for the body than most other liquid sweeteners.  You can use raw agave, coconut syrup or any other liquid sweetener that you like to use.

Vanilla ~ The role of vanilla in sweet goods is like the role of salt on the savory side: it enhances all the other flavors in the recipe.   You can use vanilla bean (seeds only), powdered vanilla or vanilla paste.

Salt ~  I use sea salt in just about all of my sweet desserts.  It elevates the sweet level.

Coconut oil ~ It is a healthy fat but also gives the frosting the overall body.  Once chilled above 76 degrees it forms up, making this frosting perfect for decorating with.

Lecithin ~ This plays several roles and is a great support for all the other ingredients used.  It is an emulsifier and thickener. After making this frosting, it will be very runny.  Place in the fridge to chill and firm up.  You can take it out at any time, depending on the consistency that you want for your dessert.  If left at room tempurature for an extended period of time, it will start to soften to a point that it will lose its structure. Enjoy and have fun!

Facebook Pinterest Twitter Plusone Stumbleupon

4 thoughts on “Raw Cashew Cinnamon Maple Frosting

  1. Michelle says:

    Hi Mmie-Sue,

    This recipe looks great and can’t wait to try. Could you please clarify for me the instructions for the coconut meat? The instructions say to put in coconut milk? Not sure if you meant coconut flesh or to make coconut milk.

    Many thanks!

    • amie-sue says:

      Ah I fixed it Michelle, you can add either the flesh or use thick coconut milk… thanks for pointing it out so I could fix it. :) amie sue

  2. Joy says:

    That is a lot to pay for frozen coconut. At our local Asian market you can get a packet of frozen coconut flesh in coconut water for around a $1.00. Each packet is around a pound. It’s delicious and works well in recipes. You might want to look around in ethnic markets. We have a second store, but their prices are higher. Safeway sells the stuff you order, but again the prices are much too high for my budget. I hope these ideas help.

    • amie-sue says:

      Hello Joy, I am glad that you found something that you like. I like using the one listed above because they are organic. I haven’t ever seen organic young thai coconut meat in any store except for WholeFoods is now carrying that brand (which we don’t have were I live). We don’t have Asian stores locally either. Years ago, I did buy some coconut meat from an Asian store. It wasn’t young thai, it was matured coconut which is different. When I tried to use it, it didn’t have any taste (nor was it organic). But thank you for sharing. Have a great evening, amie sue

Leave a Reply

Your email address will not be published. Required fields are marked *

four × 3 =

You may use these HTML tags and attributes: <a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <cite> <code> <del datetime=""> <em> <i> <q cite=""> <strike> <strong>