Irresistible 4 Ingredient Paleo Vanilla Frosting
Every 4th of July my grandma made a flag cake with vanilla frosting and fresh berries. I remember thinking how cool it was and how fancy it was. My earliest memory of this was probably when I was in 3rd grade and we had a picnic outside in their backyard on the grass. I helped her make the cake and got to help decorate it and I remember carrying the flag cake outside - I was pretty proud of what we had made together. She has since passed away (almost 5 years ago) but I still make a flag cake every year for the 4th of July to keep this tradition going.
The difference in what she made and what I make is the ingredients. This cake and frosting is refined sugar free, grain free and gluten free - though the common ingredient in both of our cakes is love and honor for our country. You can use whatever cake mix or cake recipe you love or have on hand but let’s talk about the real star of the show… the vanilla frosting. The main ingredient in my frosting is Artisana Organic’s Cashew Butter. It’s the creamiest cashew butter in the whole world and there’s only one ingredient: raw organic cashews. Yes, I do have an 8lb tub of their cashew butter becuase I use it for so many recipes like these paleo oreo cookies, muffins, strawberry twix bars or these stuffed dates.
This frosting is very creamy and so perfect for any cake or cupcake recipe you plan to make this 4th of July or for any occasion. It’s a great base for your flag cakes or flag brownies and goes so well with fresh berries on top.
Ingredients
1 can coconut cream*
3/4 cup cashew butter
2 Tablespoons maple syrup
1 Tablespoon vanilla
Pinch vanilla bean powder (optional)
*about 1/2 cup
Directions: Place can of coconut cream in the fridge overnight or for at least 6 hours. Open can and using a spoon, remove the thick white creamy coconut on top and spoon it into a bowl. Try not to get much of the coconut water. Set that aside to use for a smoothie or another recipe. Mix everything together in a bowl using a hand mixer. Once mixed, spread onto cake or brownies and store any leftover in a container in the fridge for up to 7 days.
You can play with adding natural food coloring or try use honey instead of maple syrup.
For the cake, I used a chocolate cake mix from Sweet Laurel Bakery to keep this whole dessert gluten free, grain free and paleo-friendly but you can use whatever you’d like for the cake.
To see a video of this recipe being made, click here or watch the video below.
For more delicious recipes check out my cookbook Eat Real Food. It has 75+ recipes featured and everything is gluten free and dairy free. Most recipes are paleo and Whole 30 compliant. It also has a delicious dessert section, too! Order here.
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