Cake Batter Coconut Butter (Vegan)

Cake batter coconut butter you ask?  Yes there is such a thing.  There is actually a brand that sells this very flavor at health food stores.  While their version is delicious, it goes for $12 a jar!  That seems a little pricey to me.

So I thought I would make my own version of cake batter coconut butter.  You can use this delicious coconut butter in place of nut butters, spread it on toast, mix some in overnight oats, or just eat it with a spoon.

I had a couple a lot of spoonfuls while I was making it.  I think I may also have a few plans for this cake batter coconut butter in future dessert recipes.


cake batter coconut butter

This homemade coconut butter will harden once it is stored in the fridge.  All you need to do is stick the jar in a bowl of warm water and it softens right up.

If you can’t find macadamia nuts near you, I think cashews would work as well.  However, I think the buttery texture and flavor of the macadamia nuts adds to the cake batter flavor.

Cake Batter Coconut Butter

Cake Batter Coconut Butter

Prep Time 5 min Serves 1 cup butter     adjust servings

In just five minutes, you could have a delicious spread. It's like cake batter without the guilt!


  1. In a food processor , mix the macadamia nuts for a couple minutes. They will get buttery pretty fast.
  2. Then add in the remaining ingredients and process until smooth.
  3. If your mixture is a little thick, you can always add a bit of oil or water to get the consistency you like.


Recipe Notes

This butter will harden in the fridge. All you need to do it stick the jar in a bowl of hot water and it will soften right up. I store mine in a mason jar. Enjoy!


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37 thoughts to “Cake Batter Coconut Butter (Vegan)”

  1. Hi I'm Sam, I'm going to weigh 10000 lbs from eating this coconut butter. Sweet lord this looks delish! Those flavors - yum. Thanks for sharing! This will be on my "make friend and family are around" list because otherwise I see myself standing in the kitchen in my robe, spoon in hand eating this out of the jar (warmed up of course) all in one night! :)
  2. Yummy!! How do you come up with such great ideas?! I'll have to try this once I get some macadamia nuts. The vanilla beans you recommended on Amazon are not available right now. Do you think I could use regular vanilla extract? If so, how much? Thanks!!
      1. I finally made this today and it tastes really good! I ended up using 1 tsp vanilla extract (I used high quality Mexican vanilla). I also used 1/2 tsp almond extract since I love the almond flavor. I can't wait until you post your recipe using this. Thanks!!
  3. I like this wonderful idea, definitely cheaper and more flavorful than store bought. Can't wait to try these vanilla beans, if I can find them somewhere.
  4. Melissa- do you have some suggestions of what to put the yummy goodness on? I certainly could eat out by the spoonful but I am drawing a blank on what to spread it on. Looks so so good! Thanks for sharing!
  5. Ha ha ha! I am right there with Sam! I made the plain coconut butter and finished it by myself in less than a week! Does it freeze? Maybe I could portion it so I don't eat it all in one sitting ;-) Thanks for all the great recipes!
  6. I looked all over this email and couldn't find which vanilla beans you recommend from Amazon. Would you mind sharing this info again please?
  7. I cannot wait to make this! I feel like this would be amazing in truffle form.....maybe with your 3 ingredient chocolate? Omg I'm salivating......!!!
  8. A little disappointed with this. Not only did it not really taste like cake batter, but it molded 4 days after it was made. The recipe doesn’t explicitly say that that it needs to be kept in the fridge.

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