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Cinnamon Vanilla Bean Frosting

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Cinnamon Vanilla Bean Frosting is the perfect addition to desserts and treats of any kind with its light and fluffy texture, silky cream color, and perfectly sweetened flavor.  It is made with simple ingredients that come together quickly and easily. There are many ways that you can flavor it to suit your needs, but it is quite amazing as-is. Often, we see raw frosting using mainly cashews as the base, but I have been trying to create more alkaline recipes, so I used more almonds than cashews this time.  It turned out so scrumptious!

raw vegan cinnamon vanilla bean frosting

The structure of this frosting isn’t suited for being piped onto a cake; it is more like an icing that likes to cascade over the top of cakes, scones, or cookies. If you find yourself with leftover frosting, you can make frozen creamsicles with it. I folded fresh cranberry sauce into the frosting, scooped it into a mold, then froze it for an afternoon delight. Now come on, that’s a pretty cool (no pun intended) idea.


Skinned Almonds

vegan raw cinnamon vanilla bean frosting

Coconut Oil


I hope you enjoy this raw, vegan frosting. I would love to hear how you use it! blessings, amie sue

raw vegan Cinnamon Vanilla Bean FrostingIngredients:

Yields 1 3/4 cups

  • 1/2 cup raw cashews, soaked 2+ hours
  • 1 cup raw almonds, soaked and skinned
  • 1/4 – 1/2 cup water
  • 1/4 cup cold-pressed coconut oil, melted
  • 1 tsp pure vanilla extract
  • 1 vanilla bean pod, scrape out the seeds
  • 1/2 tsp liquid stevia or 2 Tbsp liquid sweetener
  • 1/2 tsp ground Ceylon cinnamon
  • 1/8 tsp Himalayan pink salt


  1. In a high-speed blender, combine the cashews, almonds, water, coconut oil, vanilla extract/seeds, sweetener, cinnamon, and salt.  Blend until creamy and grit-free.
    • Start with 1/4 cup of water and add more (up to 1/2 cup) if needed. If you have a high-powered blender and the nuts are soaked well, you may not need as much.
    • Depending on the blender, this can take 1-5 minutes.  Stop occasionally to scrape down the sides. This is a good time to test the frosting for creaminess.
    • You could use all cashews or all almonds… all versions work.
  2. Use right away, or if the frosting is too soft to apply, place in an airtight container, and put in the fridge to chill.
  3. This frosting should be good for 5-7 days.

Additional Cake Tips:

  • How to frost a cake.  Click here.
  • How to slice a cake.  Click here.
  • How much frosting is needed for a cake? Click here.

If you ever have leftover raw frosting, you can make creamy pop cycles from it! I made some today that I mixed with Cranberry and Pomegranate Relish… gotta love leftovers!

10 thoughts on “Cinnamon Vanilla Bean Frosting

  1. Janel says:

    I appreciate your focus on being more alkaline! this looks great. could I substitute the cashews with macadamia or something else? I can’t have cashews.

    • amie-sue says:

      Hi Janel,

      You could try all almonds for it. Macadamias would taste good as long as you can get them smooth enough. :)

  2. Denise Mussell says:

    Hi, can you suggest an alternative for coconut please?

    • amie-sue says:

      Hello Denise,

      The coconut oil is used for nutrition and to body to the frosting. You can try omitting it and adding in more nuts. amie sue

  3. Mary Beth says:

    Do you have any recommendations for flavor substitutes if one has a cinnamon and vanilla allergy? I usually just leave them out, but then it’s just nut frosting…any suggestions?

    • amie-sue says:

      Hello Mary Beth, You can try almond extract instead of vanilla and as far as the spice goes, goodness you can try some cardamon, clove, nutmeg, pumpkin spice (might have to make your own ommiting cinnamon)…. it will change the frosting flavor but it will still be good. amie sue

  4. kate says:

    Hi, Amie….i was noticing your peeled almonds in the photo, and they look like good ones. Are they truly raw (they look it) or pasteurized? And where do you get yours? I recently found some at our local store that are truly raw, and so different from the ones that are pasteurized at our coop. I’ve discovered that after soaking, if the skins slip right off, they are steam pasteurized, but if you really have to peel them, they are raw, and have not been heated. I’ll be interested to know what you are using. thanks, k.

    • amie-sue says:

      Hi Kate… I get my almonds from various places. I had gotten these in Tucson when we were there. The raw food meet up group there purchases large quantities and then shares the sale price with those in the group. They are raw. I just tried some Earth Circle Organics and they were the best raw almonds that I have ever tasted! I couldn’t get over how they smelled and tasted. I will be ordering from the again!

      Have a great day! amie sue

  5. Pamie Forte says:

    Anxious to try this recipe. Like all your recipes – I am sure it’s divine! I was wondering – do you think adding a teaspoon or two of raw lemon juice might curb the darkening of the icing? I would not think it would change the taste much but perhaps giving it a richer “cream cheesy” flavor…if anything. ??? Thank you for your input on where you purchase the nuts too. I have been all over the Internet looking and still have not found who I would go with. Will check out the website for Earth Circle Organics. Thank you. :-)

    • amie-sue says:

      Hi Pamie,

      Thank you for the kind words.:)

      You might be on to something by adding the lemon juice but I can’t say for sure. I would give it a try. I was very pleased the Earth Circle Organics and all the products that I have tried from them. Great quality. Have a great evening, amie sue

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