For the carrot cake I
posted in the last recipe, I decided to try to make a soy-free cream cheese
frosting. It was a bit lumpy, due to the nuts, but that didn’t matter that much
on what’s already a lumpy-ish cake. Since M is allergic to some nuts, she didn’t
love it (it made her think of the nuts she’s allergic to). But it was pretty
good.
Depending on the size
of your cake, you might need to double this recipe.
Ingredients:
½ cup cashews or
ground almonds
2 tbsp coconut oil
2 tbsp lemon juice
4 tbsp Pure spread
2 cups icing sugar
Instructions:
1. Mix all the
ingredients together well in a food processor, trying to get it as smooth as
possible.
2. Spread on your cake as desired.
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