Vegan Macadamia Mascarpone Frosting
Serves: enough to frost 6" two layer cake
Luscious vegan mascarpone frosting with macadamias and coconut cream
  • 120g macadamia nuts, soaked for at least 4 hours or overnight (1 cup)
  • 1x 400ml can full fat coconut milk, refrigerated overnight
  • 60ml maple syrup (1/4 cup)
  • 2tsp lemon juice
  • 1tsp vanilla
  • pinch pink salt
  • 2tbsp coconut oil
  1. Place the can of full fat coconut milk (I've used 50% coconut) into a fridge, preferably overnight.
  2. Place the macadamia nuts into a bowl, cover with water and leave to soak overnight.
  3. Rinse the soaked macadamias well under running water and place into high speed blender. Scoop the solid part only from the coconut milk can and place into the blender with the nuts. Add maple syrup, lemon juice, vanilla and pinch of salt and blend until smooth. Stop and scoop the sides of the blender as needed. As the ingredients start to warm up, the mix will loosen and becomes easier to blend. If you have problems blending, scoop the mix into a heatproof bowl and sit it in double boiler for a while until the coconut cream loosens, then return it to the blender and blend until the texture looks smooth. Add the coconut oil and blend until incorporated.
  4. Scoop the mix into a small bowl and refrigerate overnight.
  5. When you're ready to frost the cake, whip the mix for good few minutes until fluffy. The texture will change as you whip.
  6. Enjoy!
If you're making the frosting in the evening, put your macadamias to soak in the morning. Otherwise soak them overnight to be ready for the morning.
If your frosting is too loose and not whipping, place it into freezer for 20 minutes at a time whisking in between until desired consistency.
Recipe by Nirvana Cakery at