Thick and luscious frosting that you can spread or pipe over cakes, cupcakes, and cookies (or just eat straight from the fridge with a spoon!) Makes enough for an 8- or 9-inch single layer cake, or 1 dozen cupcakes. Double this recipe for an 8- or 9-inch layer cake or 9x12-inch sheet cake.
Prep Time: 5minutes
Chilling Time: 3hours
Servings: 12servings; about 2.5 cups
½cup(115 g) water
½cup(130 g) cashew butter (such as Artisana) or other smooth nut or seed butter
½cup(120 g) thick coconut yogurt (such as Culina, Cocojune, or Coyo) or try coconut cream from a can
¼cup(75 g) maple syrup
3-4tablespoons(45-55 g) fresh, strained lemon juice (to your taste)
¼teaspoonfine sea salt (or more to your taste)
¼cup+ 1 tablespoon (60 g) coconut oil, melted and cooled
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.