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Cashew Cream Cake Frosting

  • Author: Cristina Curp, NTP
  • Prep Time: 10 minutes
  • Soaking Time: 3 hours
  • Total Time: 3 hours 10 minutes
  • Yield: 2 cups 1x
  • Category: Frosting
  • Method: Blend
  • Cuisine: Baking
  • Diet: Gluten Free


A dairy free cake frosting that’s easy to apply



  • 10 ounces whole raw cashews
  • 3 cups water
  • 1 tsp apple cider vinegar
  • pinch salt
  • 1 tsp brown sugar truvia
  • 1 tbsp grass fed beef gelatin
  • 1/4 cup warm water
  • Paleo Caramel Sauce


  1. Soak your cashews in three cups water for at last three hours.
  2. Drain, rinse and place them in the bowl of your blender.
  3. Add in the rest of the ingredients.
  4. Blend, bringing the speed up to high.
  5. You will need to stop and scrape down the splatter with a spatula, then start on low and increase the speed.
  6. Do this over, and over, until the cream is completely smooth.
  7. It might take a few tries, especially if the base of your blender is wide.
  8. One the cake was cooled, use spatula to spread it all over the cake. Then apply the caramel sauce over the cashew cream! Viola!


  • Serving Size: 2 tablespoons
  • Calories: 57
  • Fat: 4g
  • Carbohydrates: 3g
  • Fiber: 1g
  • Protein: 2g

Keywords: cashew cream cake frosting