I’ve done it again haven’t I? Teased you with a cake and promised frosting, then made you wait a week for the recipe.
I had every intention on sharing this a few days ago, but then another cake happened. It happens.
There is every chance this icing recipe may look a bit familiar, perhaps a bit like Vegan Cheesecake…
But what is Cream Cheese Frosting if not cheesecake spread over cake — am I right?
In any case don’t question it, just make it.
Then try not to eat it all with a spoon before you spread it on the cake.
Vegan Cream Cheese Frosting
Makes enough to fill, crumb coat and frost a 2-layer cake
- 1 ½ c raw cashews (225 g)
- scant ½ c lemon juice
- ¼ c coconut oil, melted
- ¾ c coconut cream, shaken
- ¼ tsp sea salt
- 1 Tbsp maple syrup, or more to taste
Soak cashews >> blend everything >> refrigerate 1 hour >> beat to loosen >> spread on cake.
All the details:
Soak cashews 4 hours (or speed soak 1 hour by starting with hot water) and drain well.
Blitz cashews in a food processor until they start to stick and form cashew butter. Add coconut oil and lemon juice and blend to a smooth paste. Add remaining ingredients and blend until smooth.
Refrigerate 1 hour until frosting has firmed up a bit, then whip by hand or blend it again to soften it up slightly before spreading on a cake.
Fill bottom layer of cake with about a quarter of the frosting, stack top layer then spread entire cake with a thin crumb-coating. Refrigerate for 30 mins. Frost cake with remaining frosting. Store frosted cake in fridge until ready to serve.
vegan // vegetarian // dairy-free // gluten-free // soy-free // nuts // probably paleo