Creating a healthy, plant-based icing with cempedak seeds is easier than you might think! By combining boiled cempedak seeds with a few simple ingredients like maple syrup and coconut cream, you can whip up a creamy, delicious vanilla nut butter icing perfect for your cakes and desserts.
I love creating unique cempedak seed recipes because these seeds are incredibly versatile! This particular frosting is the ultimate companion for my easy and healthy cempedak cake—a vegan cake made with zero added sugar and wholesome oat flour. You honestly won't believe how fluffy and delicious it turns out!
A quick tip before you dive in: If you haven't prepped your fruit yet, you have to try opening it my favorite way! I have a method where you can peel the rind all the way back and hold the whole thing right by the stem to pull out the pods—it's honestly so satisfying. Check out the How to Cut Open a Cempedak tutorial to see how it's done!
If you are looking for more inspiration on what to do with cempedak seeds, check out some of my other popular creations:
- Chocolate spread recipe with cempedak seeds
- Cempedak Ice Cream (made with the sweet, juicy fruit flesh)
- Cempedak Vanilla Ice Cream (made with the seeds!)
Why You'll Love This Healthy Icing Alternative
Not only is this a brilliant, zero-waste way to use leftover fruit seeds, but it is also a highly versatile plant based cake icing. It mimics the rich texture of a classic nut butter frosting while remaining entirely oil-free and dairy-free.
After making a batch of this refined sugar free icing for my cake, I love storing the leftovers in the fridge. It thickens up beautifully and can be enjoyed just like a standard nut butter—spread on crackers or used as a healthy dip for carrot and celery sticks!
Ingredients Needed for Cempedak Seed Icing
- Cempedak Seeds (1 ½ cups): These form the nutritious, starchy base of our icing. Once you learn how to cook cempedak seeds properly, they yield a wonderfully creamy texture.
- Maple Syrup (4 tbsp): Provides a gentle, unrefined sweetness that complements the natural vanilla notes.
- Coconut Cream (180 ml): Adds the necessary healthy fats for a velvety, rich consistency without needing butter or oils.
- Vanilla Extract (1 tsp): Infuses that classic, warm vanilla aroma.
How to Make Healthy Vanilla Cake Icing (Step-by-Step)
Ingredients
- 1 ½ cups cempedak seeds
- 4 tablespoon maple syrup
- 180 ml coconut cream
- 1 teaspoon vanilla extract
Instructions
- Boil the Seeds: Place your cempedak seeds in a pot of water and boil them for 40 minutes. Ensuring you get soft, thoroughly boiled cempedak seeds is the secret to a smooth finish.
- Prepare the Seeds: Once cooled enough to handle, peel away the tough outer hard shell. Don't worry about the thin brown inner skin—it's tricky to remove and completely edible!
- Blend Until Creamy: Add the prepared seeds, maple syrup, vanilla extract, and coconut cream into a high-speed blender or food processor. Blend until completely smooth, stopping occasionally to scrape down the sides.
- Adjust the Consistency: Taste and tweak! If you prefer a sweeter vegan nut butter frosting, add a touch more maple syrup. Be cautious with adding extra liquid so the icing doesn't become too runny.
💡 Want to see this recipe in action? Check out my viral Instagram post for cempedak seed icing to see exactly how velvety smooth this icing gets!
Tips and Tricks for Perfecting Your Frosting
- Soft Seeds Are Crucial: Never skip or shorten the boiling time. If the seeds aren't fully softened, your icing will turn out gritty instead of creamy.
- Embrace the Texture: It is completely normal for the icing to have a tiny bit of texture—it gives it a delightful, rustic nut-butter feel.
- Scrape the Bowl: Stop your machine a few times during blending to push the ingredients back down toward the blades for a uniform consistency.
Frequently Asked Questions
Yes, absolutely! Cempedak seeds are highly nutritious, boasting a good amount of dietary fiber, protein, and complex carbohydrates. Instead of discarding them, boiling and blending them turns them into a perfect, nutrient-dense base for spreads and frostings.
Definitely. This oil free vegan frosting works beautifully on top of cupcakes, layered cakes, or even dropped as a dollop onto morning oatmeal and fruit platters.
Yes! Agave syrup or coconut sugar can be good substitutes, though they will slightly alter the flavor.
If it's too thick for your liking, blend in a tiny splash of coconut cream. If it turns out too thin, you can thicken it up by blending in a few more boiled seeds or letting it firm up in the fridge for an hour.
Creative Recipe Variations
- Citrus Flair: Grate in a teaspoon of fresh orange or lemon zest to cut through the richness with a bright, tangy kick.
- Chocolate Version: Blend in 2–3 tablespoons of cocoa powder for a rich twist, or check out my dedicated chocolate cempedak seed spread.
- Warm Spices: Add a pinch of ground cinnamon or nutmeg to create a cozy, aromatic spiced frosting.
Common Mistakes to Avoid
- Adding Liquids Too Fast: Pouring in too much coconut cream early on can make your icing split or go runny. Add it gradually.
- Under-boiling the Seeds: Skipping the full 40-minute boil leaves the seeds hard, resulting in a grainy texture.
Let's Make Plant-Based Vanilla Icing!
With these simple steps, your wholesome vanilla cempedak seed icing is ready to elevate your baking into a plant-based masterpiece.
For more sustainable cooking inspiration and edible fruit seeds recipes, make sure to explore my full Cempedak Recipes Category Page. You can also hang out with me for daily updates on Instagram, YouTube, TikTok, and Pinterest! Enjoy!
Vanilla Cake Icing With Cempedak Seeds
Ingredients
- 1 ½ cup cempedak seeds
- 4 tablespoon maple syrup
- 180 ml coconut cream
- 1 teaspoon vanilla extract
Instructions
- Boil the Seeds: Place 1 ½ cups of cempedak seeds in a pot of water and boil for 40 minutes. This softens the seeds, making them blendable.
- Prepare the Seeds: Once boiled, remove the hard shell from the seeds. The brown skin can remain, it is tricky to remove and not necessary.
- Blend the Ingredients: In a food processor or blender, combine the boiled seeds, maple syrup, vanilla extract, and coconut cream. Blend until smooth, stopping to scrape down the sides as needed.
- Adjust Consistency: If you prefer a sweeter icing, add more maple syrup. Be cautious with additional coconut cream to avoid a runny icing.
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