Paleo cream cheese frosting that tastes just as luscious and tangy as my less-sweet classic cream cheese frosting but made in a blender with 7 paleo-friendly ingredients in 5 minutes of active time. Cashew butter and coconut oil add body, coconut yogurt gives it a cream cheesy tang, and maple syrup adds natural sweetness.
Serve this paleo frosting on all your favorite cake recipes including this paleo lemon cake made with coconut flour and paleo almond flour carrot cake.
You likely already know my love of cream cheese frosting. Tangy, salty, and not too sweet, I would gladly forsake every other frosting.
While on a paleo dessert recipe kick, I wanted to come up with a version that fit my criteria: no dairy, no sugar, but still loads of tangy cream cheese frosting flavor.
I'm absolutely thrilled with this version! It tastes like no-bake cheesecake, and it's good enough to eat straight from the fridge with a spoon. But slather it on vanilla coconut flour cake, paleo lemon cake, almond flour carrot cake, GF sponge cake, or any of the other cake recipes I've linked to below, and you'll be in paleo cream cheese frosting heaven.
Cashew Frosting Ingredients and Substitution Suggestions
- While many paleo cream cheese frosting recipes start with soaked cashews, I simplify things by starting with cashew butter. I use raw cashew butter from Artisana, which is silky smooth with a mild, buttery flavor. That said, I think any smooth nut or seed butter would work here. (You know I'm going to try a version with tahini next!) I'm also curious to try this with coconut butter for an AIP-friendly version.
- If you don't have cashew butter on hand, use the same weight of raw cashews, soaked in cool water for 4-8 hours, or in boiling water for 1-2 hours. You'll just need to reduce the water in the recipe to make up for what the nuts absorb during their soak. Blend these to a cream with the water and maple syrup before proceeding with the recipe.
- Coconut yogurt adds tangy flavor and richness. Look for a rich coconut yogurt with high fat content and minimal other ingredients. I've made this with plain yogurt from Culina and Cocojune. If you don't have access to coconut yogurt, try using coconut cream from a can. If using a thinner plant-based yogurt, decrease the water in the recipe by a couple tablespoons to make it thicker.
- Coconut oil sets the frosting and makes it thick enough to pipe and spread as it chills. I use virgin coconut oil here, and I don't taste a strong coconut flavor in the frosting. But you can use refined coconut oil if you want even less coconut flavor, or try palm oil or cacao butter (which will probably be more firm).
- Water softens the frosting and helps it emulsify. You could use other flavorful liquids, such as coffee, tea, or fruit juice for different flavor notes.
- Maple syrup gently sweetens the frosting. Use a light maple and you won't taste the flavor much, or go dark for more maple flavor if you like. You could use any liquid sweetener you like in its place, adjusting as needed to your taste, such as honey, date syrup, coconut nectar.
- Lemon juice adds extra tang. You could use other citrus juice to vary the flavor.
- Vanilla extract adds its lovely floral flavor. Feel free to use other extracts for different flavors.
- Salt sharpens the flavors.
How to Make Paleo Cream Cheese Frosting
This recipe makes about 2.5 cups of frosting, which is enough for:
- One single-layer 8- or 9-inch square or round cake
- 6 cupcakes
Double the recipe to cover:
- One 8- or 9-inch layer cake
- 12 cupcakes
- One 9x12-inch sheet cake
How to Use Paleo Cream Cheese Frosting
In addition to the paleo lemon cake recipe, shown here, I have so many ideas for how to use this frosting!
- Slather it on paleo vanilla cake, gluten-free carrot cake, almond flour carrot cake, or gluten-free gingerbread cake
- Spread it on gluten-free pumpkin bread, vegan gluten-free pumpkin muffins, or spiced persimmon cake
- Layer it into GF or paleo sponge cake with fresh berries
- Use it to make gluten-free dairy-free tiramisù
- Pipe it on gluten-free red velvet cake, chocolate coconut flour cupcakes, or gluten-free vegan chocolate pie
- Add matcha and smear it on gluten-free chocolate zucchini cake
- Swirl it over gluten-free dairy-free banana cake or coconut flour chocolate cake
- Layer with gluten-free graham crackers and berry chia jam for no-bake cheesecakes in jars or cups
Looking for more traditional cream cheese frosting recipes? Try my less-sweet classic cream cheese frosting, honey cream cheese frosting, or vegan cream cheese frosting made with vegan cream cheese and powdered sugar.
Paleo Frosting for Everyone
This paleo frosting recipe is friendly to lots of different dietary preferences: vegan, refined sugar-free, and paleo, with nut-free options as well. However you dress it up – on a paleo birthday cake, vegan chocolate pie, coconut flour chocolate cupcakes, or on a spoon for an instant dessert – I hope you love it as much as I do!
*Bojon appétit! For more Bojon Gourmet in your life, follow along on Instagram, Facebook, or Pinterest, purchase my gluten-free cookbook Alternative Baker, or subscribe to receive new posts via email. And if you make this paleo cream cheese frosting recipe, I’d love to see. Tag your Instagram snaps @The_Bojon_Gourmet and #bojongourmet.*
Paleo Cream Cheese Frosting
Print Recipe Pin RecipeIngredients
- ½ cup (115 g) water
- ½ cup (130 g) cashew butter (such as Artisana) or other smooth nut or seed butter
- ½ cup (120 g) thick coconut yogurt (such as Culina, Cocojune, or Coyo) or try coconut cream from a can
- ¼ cup (75 g) maple syrup
- 3-4 tablespoons (45-55 g) fresh, strained lemon juice (to your taste)
- 2 teaspoons vanilla extract
- ¼ teaspoon fine sea salt (or more to your taste)
- ¼ cup + 1 tablespoon (60 g) coconut oil, melted and cooled
Equipment
- blender
Instructions
- In a blender, combine the water, cashew butter, coconut yogurt, maple syrup, lemon juice, vanilla, and salt. Blend on medium-low until combined.
- Blend in the coconut oil, increasing the speed to medium for 20-30 seconds to aerate. The frosting will be very runny at this point.
- Pour the frosting into a jar, cover, and chill until firm, about 3 hours or up to 1 week. Or pop it in the freezer to speed things up.
- If the frosting is very firm, let stand at room temperature for a few minutes until soft enough to spread or pipe. Use it to decorate your favorite cake, or simply eat with a spoon.
- On a cake, the frosting will hold at cool room temperature for an hour or two, but it will melt if placed in direct sunlight or a warm room. It’s safest to keep the cake refrigerated until ready to serve so the frosting stays firm. But the frosting is nicest to eat at room temperature, so let cake slices warm before serving for yummiest results.
Notes
Nutrition
Trish says
A question please - do I weigh the cashews before soaking? This recipe looks like a keeper and I can’t wait to try it on your paleo lemon cake, but I’d like to get it right the first time :-) Thank you!
Alanna says
Hi Trish! Yes, I would weigh them before soaking. If you want to be super accurate, weigh them after soaking, and then reduce the added water by the same amount. I need to test it this way so I can give more accurate substitution! Please let me know if you try. :D
nikki says
could this work with an almond-based yogurt instead of coconut based?
Alanna says
Funny you should ask - I'm about to try that myself this week! I don't see why it wouldn't, but it may be a little softer depending on how thick the yogurt is. For thinner yogurt, I might add another tablespoon or two of coconut oil to make sure it firms up. Please let me know if you try it and I'll do the same!
Gigi says
Would it work to make the linked gluten-free pumpkin bread as a square 8x8 or 9x9 ‘cake’ instead and spread this gift from the gods atop?
Alanna says
YES I love that idea! And I'm so glad you love the frosting hehe. I *think* 9x9 would be safer to make sure the cake doesn't overflow the pan. Another option would be this similar GF pumpkin muffin recipe, which is a little more tender and might be nicer to eat as a cake. That's a smaller batch and could work in an 8x8" pan, though I haven't tested it yet.
Please let me know what you try!
Gigi says
I wanted to return to say that your gluten-free pumpkin muffin recipe made for the perfect 8x8 pumpkin cake. The spice mix highlighted the pumpkin in the brightest way, like sunlight to the palate, and the cake is so incredibly soft, moist, textured, and ‘cakey’- even corner pieces, you brilliant girl you! With the paleo cream cheese frosting atop, this is heaven and one for the official book of keepers. Additionally, your flour blend was spot on and is leaning me towards leaving gluten-free all purpose ones behind.
Alanna says
Awwww this makes me so happy! Thanks so much for experimenting - I want to make your version now!
Christie says
Hello Alanna, I was wondering if you had any thoughts on using ghee instead the coconut oil in this recipe? I follow the Blood Type Diet and coconut oil is a no-go.
Thank you.
Alanna Taylor-Tobin says
I bet ghee would work beautifully, you might just need to tweak the recipe a bit in case it turns out more firm or more soft than the original. Please let me know if you experiment!
Monika says
Would this work using a stand mixer or food processor? I don’t have a blender, looks delicious!
Alanna Taylor-Tobin says
Hi Monika,
A food processor would definitely work! I think it could also work in a stand mixer, or possibly even whisked by hand using warm water to soften the cashew butter. But a food processor would be the safest bet.
Please let me know if you try it and what you put it on!
-Alanna
Joni says
This frosting is fantastic! I’ve tried it with coconut cream instead of yogurt, without the maple syrup, and on top of coffee:) and no matter what it is delightful! So thankful for this paleo option for me and my family.
Alanna Taylor-Tobin says
I'm so glad you love the frosting and that it works well with coconut cream and no maple! I bet it's soooo good on coffee - definitely going to try that now!
Tani C says
Made this in a food processor. The frosting looks curdled- it’s not smooth. What did I do wrong? :(
Alanna Taylor-Tobin says
Hi Tani,
Oh no, I'm sorry to hear it! My best guess would be that the coconut oil was too cool and may have congealed in the frosting mixture. Should be an easy fix!
Try warming the mixture so melt the oil, and then whisk or blend it back together. You can pulse it in a microwave to warm it, or put it in a bain marie, or put it right into a heavy saucepan over super low heat and stir constantly.
I'm crossing my fingers. Let me know how it goes!
-Alanna
Lauren says
Hi! I’d really love to make this for my son’s birthday cake. Unfortunately, he can’t do cashews. What is your next best recommendation for a similar taste?
Alanna Taylor-Tobin says
Hi Lauren,
Great question! I think macadamia butter would be the closest sub, but it's hard to find macadamia butter that's completely smooth. I would recommend the macadamia "spin" from Wilderness Poets (you can order online if in the US - it's designed for making nut milk out of). Or you could make your own in a high-speed blender or food processor. Otherwise probably the easiest to find would be creamy almond butter, which has a pretty neutral taste. Sunflower seed butter could work, too, but it tends to have a slightly bitter flavor that I don't love. Creamy pecan butter or walnut butter would likely work well, too.
Please let me know what you try!
-A
Anne says
This is the BEST Paleo frosting!! I made your coconut flour vanilla layer cake and added matcha to the frosting. Decorated with fresh strawberries and freeze dried strawberry dust! It was beautiful and sooooo delicious. The cake and the frosting are as good as it gets!!!!!!! Thank you for your amazing recipes!
Alanna Taylor-Tobin says
That combination sounds absolutely delicious, and I bet it was so pretty and colorful too! Thanks so much for the great feedback!