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
Kind of like spreading cheesecake on a cake and calling it frosting. Everybody wins.
Makes enough to fill, crumb coat and frost a 2-layer cake
INGREDIENTS
- 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
- 1 batch Gluten Free Carrot Cake or any other cake or cupcakes you prefer
METHOD
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
Ooh I’ve been looking for something like this for ages. Thanks JJ!
Oh wow this looks delicious, and Swah-friendly! I’m going to have to give it a go 🙂
Looks like an incredible texture 🙂
ummm. looks delicious
Your recipes look amazing and thrilled to have stumbled across your site. My son can’t eat cashews. Is there an alternative please?
Hi Fiona,
Thanks 🙂 In theory you could use blanched almonds (the ones without the skins) and soak 8-12 hours) or macadamias but don’t soak the macs all. ~ JJ