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Raspberry Icing (Vegan, GF)

Perfect topper for my guilt free chocolate cupcakes! Not too sweet with hints of raspberry and a bit of tanginess. All it takes is one appliance and some pantry essential ingredients!

Prep time: 5 minutes

Cook time: 5 minutes

Total: 10 minutes plus firming over night


● 1.5 cups soaked cashews (soak overnight or soak for 1 hour in hot water)⁠⠀

● 1/4 cup melted coconut oil⁠⠀

● 4 tbsp maple syrup or other liquid sweetener ⁠⠀

● 2 tsp apple cider vinegar ⁠⠀

● 1 tsp vanilla⁠⠀

● 1/2 lemon juice ⁠⠀

● 1/2 cup fresh raspberries ⁠⠀


Directions:⠀ In a food processor or blender, blend all ingredients until silky smooth. Add the raspberries last and blend well.⁠ Put in fridge overnight to firm up to resemble “icing”. Spread over cupcakes, brownies, cakes, whatever you’re feeling!


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