This icing is dairy-free, oil-free, gluten-free and refined sugar free!
It gets it’s creamy texture from cashews and it’s sweet taste from dates.
This icing resembles a cream cheese frosting, but without all the bad stuff.
I used this healthy cupcake recipe for the cake which makes this an overall guilt-free cake!
I came up with this icing recipe because I wanted something that I would feel good about sharing with my toddler.
We never did the smash cake for his first birthday and didn’t do a cake for his second either.
My son doesn’t ask for these treats, and I chose not to push sugar filled traditions on him because that will only change his taste buds to crave those things just like highly processed foods do.
So this cake was his first bite of actual cake and he loved it! If you are going to do a cake for your little one I highly recommend this cake with this frosting.
This icing can be made in a food processor or high speed blender, like a Vitamix.
Make sure to taste it right after you blend it. If you want it sweeter, add more date sugar or coconut sugar.
If you use something like maple syrup that might change the consistency a little.
Letting the icing sit in the refrigerator for a few hours should thicken it up if needed.
- 2 cups Cashews (soaked for at least 2 hours)
- 1 cup Pitted Dates
- 1/3 cup Date sugar
- 1/2 Lemon (just the juice)
- 1/2 tsp Vanilla Extract
- 1/4 tsp Salt (optional)
- 1/4 cup Almond Milk or Water (this is to help thin the consistency, add more if needed)
Put the cashews in a bowl and fill it up with warm water until the cashews are covered and set aside. They will need to soak for at least 2 hours. They can also be left overnight soaking. If your dates are more firm they will need to be soaked too. Pull the pit out and discard then place the dates in a bowl of hot water so they can soften.
After that’s all done, add just the dates to the food processor first. Process them until they are broken up. Then add the cashews (not the soaking water), the lemon juice, vanilla extract and salt and process again. You will have to stop and scrape the sides so it all gets mixed in. After you scrape the sides once, add a little of the almond milk in to help the consistency. I had to add up to a 1/4th of cup. You might need more or less, but use your judgement on the consistency you want. More milk will make it creamier.
Then, add the date sugar or coconut sugar and process until everything is smooth and creamy. This icing made enough to ice this double stack 9×9 cake.