This Cake Batter Freezer Fudge is super easy to make, tastes amazing, and just so happens to be sugar-free and packed with healthy fats and protein!  Try it with tahini or sunflower seed butter for a nut-free option.

Cake Batter Freezer Fudge [Vegan]

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  • 1 cup “drippy” cashew butter
  • 2 tablespoons coconut oil, melted
  • 1/4 cup vegan vanilla protein powder
  • 1/4 cup Lakanto Maple sugar-free monk fruit sweetener or pure maple syrup
  • 1 teaspoon pure vanilla extract
  • 1/2 to 1 teaspoon pure almond extract, adjusted to taste
  • 1/4 teaspoon salt
  • optional toppings: sprinkles, Lakanto sugar-free chocolate chips or diced chocolate peanut butter cups, granola, toasted hemp seeds, coconut chips, or toppings of choice


  1. Line a muffin pan with silicone liners (or use a silicone pan as I did).
  2. Put cashew butter and coconut oil in a medium bowl and beat with a hand mixer.
  3. Add protein powder, sweetener, vanilla, and almond extracts, and salt, and continue to beat, just until smooth.
  4. Adjust sweetener, extracts, and salt to taste.
  5. Scoop the fudge into the prepared muffin pan.
  6. Sprinkle with toppings as desired and freeze until firm.
  7. Serve cold.


 Try it with tahini or sunflower seed butter for a nut-free option.


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