*Vanilla Cream Cheese Frosting for Gluten-free Yellow Cake

A traditional cream cheese frosting, with a twist! The refined sugar is replaced with honey and liquid stevia and extra fiber is added through the cashews. A rich creamy frosting made a little bit healthier!

*Vanilla Cream Cheese Frosting for Gluten-free Yellow Cake

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  • Prep Time


  • Total Time


  • Servings



  • 8

    ounces organic cream cheese, torn in pieces

  • 3

    tablespoons organic unsalted butter, softened and cut into chunks

  • ¼

    cup raw unsalted cashew pieces

  • 2

    tablespoons raw honey

  • 2

    teaspoons vanilla flavor

  • ¼

    teaspoon KAL liquid stevia, or to taste


Add all of the ingredients to a small blender or the small bowl of a food processor and blend until creamy and smooth. Don’t worry if it seems chunky at first just keep blending. This will take a few minutes, but it will become perfectly smooth. Scrape the sides with a spatula as needed. Place in a glass Pyrex container and put into the refrigerator to thicken up for about 30-60 minutes, depending on desired consistency. Quick notes: You will need a blender or food processor to get this frosting smooth and creamy. Soaking nuts helps to make them more digestible. Here’s how to do it if you want to try: soak the cashews in purified water and 1/4 teaspoon sea salt 4-6 hours prior to making this recipe. Do not soak longer than 6 hours, they will become bitter. Rinse thoroughly.


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