I think one of my biggest challenges is frosting. How to make it yummy and healthy at the same time. I've been on a quest... and I think I now have a couple of winners!
Lemony Cream Cheese Frosting
1 T. vegan gelatin
1 c. hot water
1 cup raw cashews
1 cup dates
1/4 c. coconut oil
1 T vanilla
1/4 cup pure maple syrup
1/4 cup lemon juice
Blend the first 4 ingredients. Add remaining ingredients. Blend all together until very smooth. If it's too thick to blend gradually add a little more water. Place in a container, cover & chill. This is enough to frost a 11 x 14 cake. I spread it on the cake before serving. Works great for carrot or pumpkin cake. (See earlier posts for the cake recipes)
Peanut Butter Frosting
1 T. vegan gelatin
1 c. hot water
1 cup raw cashews
1 cup dates
1/4 c. coconut oil
1 T vanilla
1/2 cup pure maple syrup
1/3 cup peanut butter
Blend the first 4 ingredients. Add remaining ingredients. Blend all together until very smooth. If it's too thick to blend gradually add a little more water. Place in a container, cover & chill. This is enough to frost a 11 x 14 cake. I spread it on the cake before serving. Works great for carob cake.
