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Cinnamon Cashew Nut Frosting

Makes 1 loaded cup

I have a very unfortunate aversion or intolerance to butter. The mere smell of it as well as the taste of it triggers my gag reflex and I feel sick.

Over the years this has put certain restrictions on my diet and makes me a total nightmare to eat out with as certain restaurants cook everything in butter. As silly as it sounds it can be a nightmare.

Cakes are obviously a big problem for me, as especially in the UK they are always butter based and topped with a butter cream frosting....I'm gagging just writing about this lol

That’s why I always use alternate healthy fats like olive or coconut oil when baking or cooking. Now I have this lovely cashew nut frosting that I can slather on top of any cake i fancy.

I think it would also be lovely on pancakes and waffles, but is especially perfect on carrot cake.

It's thick, creamy, gluten, dairy and grain free and totally healthylicious.


  1. In your food processor, blitz the cashews for a minute.
  2. Add the oil, syrup and cinnamon and blend for 30 seconds.
  3. Add ½ a cup of water and blend until the mixture is as smooth as possible.
  4. Add the remaining ¼ cup of water only if the mixture is still too thick and blend until your desired consistency is achieved.
  5. Put the frosting in an airtight container and keep refrigerated for up to a week.

You will need:

2 cups of unsalted cashews soaked overnight in room temperature water.

¼ cup of maple syrup

3 tablespoons of melted coconut oil

½ cup of water plus a ¼ cup in reserve

2 teaspoons of ground cinnamon

Cinnamon Cashew Nut Frosting