Vegan Blackberry Cashew Frosting

Frosting doesn’t always have to rely on butter and sugar. This Vegan Blackberry Cashew Frosting is a wholesome, creamy, and dairy-free alternative that’s perfect for topping cakes, cupcakes, or muffins. Made with cashews, coconut cream, and fresh blackberries, it delivers a delicious balance of flavors and a smooth texture that’s as versatile as it is delightful. If you’re looking for a healthier yet indulgent option for your baked goods, this recipe is for you.

Ingredients

Main Ingredients

2 cups cashews: Soaked for at least 4 hours or overnight for a creamy base.
1½ cans coconut cream: Use only the solid part, which is obtained by refrigerating the cans overnight. This gives the frosting a rich, thick texture.

½ cup coconut oil: Melted to ensure the frosting sets properly and remains stable when chilled.
¼ cup maple syrup plus 2 tablespoons: A natural sweetener that complements the tartness of the blackberries.
¼ cup plant-based milk: Almond, soy, or oat milk works well to adjust the consistency of the frosting.

2 tablespoons coconut butter: Adds depth of flavor and a silky texture to the frosting.

Blackberry Puree

2 cups blackberries: Use fresh or frozen blackberries to create a vibrant, fruity base.
½ cup water: Helps soften the blackberries during cooking.

2 tablespoons maple syrup: Enhances the natural sweetness of the blackberries.

Instructions

Step 1: Prepare the Blackberry Puree

In a small saucepan, combine the blackberries, water, and 2 tablespoons of maple syrup.
Cook over low heat, stirring occasionally, until the blackberries break down and release their juices. This should take about 5 minutes.

Once the mixture is soft and fragrant, puree it using a blender or immersion blender until smooth.
Set the puree aside and allow it to cool to room temperature.

Step 2: Blend the Frosting Base

In a high-speed blender or food processor, add the soaked cashews and plant-based milk. Blend for about 5 minutes until the mixture becomes smooth and creamy.
Add the solid coconut cream, melted coconut oil, melted coconut butter, and ¼ cup of maple syrup to the blender.
Finally, add the cooled blackberry puree. Blend everything for 5-10 minutes until the mixture is completely smooth and uniform in color.

Step 3: Chill the Frosting

Transfer the blended frosting into a container and place it in the freezer for 40-50 minutes. Stir the mixture with a spatula every 5 minutes to ensure even cooling.
The frosting should reach a pipeable consistency by the end of the chilling period.

Step 4: Pipe the Frosting

Scoop the frosting into a piping bag fitted with your preferred tip.
Pipe the frosting onto your cupcakes, muffins, or cake layers.

Step 5: Garnish and Serve

Garnish the frosted treats with fresh blackberries or shredded coconut for an elegant finishing touch.
Serve the desserts immediately to enjoy the frosting at its best texture.

Step 6: Store Leftovers

Any leftover frosting can be stored in an airtight container in the refrigerator for up to three days.
To reuse, allow the frosting to soften slightly at room temperature and rewhip it before application.

Cooking Tips

Cashew Preparation: Soaking the cashews is essential for achieving a creamy texture. If you’re short on time, soak them in hot water for 30 minutes as a quicker alternative.
Coconut Cream Separation: Refrigerating the coconut cream overnight ensures the solid part separates from the liquid. Only the solid part should be used for this recipe to maintain the frosting’s structure.
Blackberry Puree Consistency: Strain the puree through a fine-mesh sieve if you prefer a completely smooth frosting without any seeds.
Frosting Sweetness: Taste the frosting while blending and adjust the sweetness by adding more maple syrup, one teaspoon at a time, until it suits your preference.
Chilling Process: Stirring the frosting every 5 minutes during chilling prevents uneven freezing and ensures a smooth texture.

Substitutions and Variations

Blackberries: Substitute with raspberries, strawberries, or blueberries for a different flavor profile.
Maple Syrup: Replace with agave syrup or date syrup if preferred.
Cashews: For a nut-free version, try using sunflower seeds or silken tofu as the base.
Coconut Butter: Swap with almond butter or omit if unavailable.
Plant-Based Milk: Soy, oat, or cashew milk can be used as alternatives to almond milk.

Frequently Asked Questions

Can I make the frosting ahead of time?

Yes, this frosting can be prepared a day in advance. Store it in an airtight container in the refrigerator. Before using, let it sit at room temperature for a few minutes and give it a quick stir to restore its creamy texture.

Can I use frozen blackberries?

Absolutely. Frozen blackberries work just as well as fresh ones. Thaw them before use to release their natural juices, which makes them easier to cook down into a puree.

How can I make the frosting less sweet?

If you prefer a less sweet frosting, reduce the maple syrup to 3 tablespoons in total. The natural sweetness of the blackberries and coconut cream will still shine through.

Is this frosting suitable for intricate piping?

Yes, once chilled to a pipeable consistency, this frosting holds its shape well and can be used for detailed piping designs.

Can I freeze leftover frosting?

Yes, the frosting can be frozen in an airtight container for up to one month. When ready to use, thaw it in the refrigerator overnight and rewhip it to restore its smooth consistency.

Nutritional Benefits

Cashews: These nuts are an excellent source of plant-based protein, healthy fats, and essential minerals like magnesium and copper.
Coconut Cream: Provides healthy saturated fats that can help boost energy levels.
Blackberries: Rich in antioxidants, vitamins C and K, and dietary fiber, blackberries add both flavor and nutrition to the frosting.
Maple Syrup: A natural sweetener that contains trace amounts of minerals like zinc and manganese.

Conclusion

This Vegan Blackberry Cashew Frosting is a testament to how delicious plant-based desserts can be. Its creamy texture and fruity flavor make it an excellent addition to cupcakes, muffins, or cakes. With simple ingredients and straightforward steps, this recipe is approachable for bakers of all skill levels. Whether you’re catering to a vegan diet or simply seeking a healthier alternative to traditional frosting, this recipe is sure to impress. Prepare it ahead of time, customize it to your liking, and enjoy a dessert topping that’s as nourishing as it is indulgent.