Like traditional cream cheese frosting, this vegan version is a wonderful compliment to any spiced cake or cupcake. Spread this frosting on the vegan Gingerbread Cake (page 56)—scrumptious!
Recipe information
Yield
makes 2 cups (frosts one 9-inch layer cake)
Ingredients
12 ounces soy cream cheese, at room temperature
6 tablespoons non-hydrogenated butter substitute, at room temperature
3/4 cup light agave nectar
1/2 tablespoon vanilla extract
Juice of 1/2 lemon
Preparation
Using an electric mixer, cream together the cream cheese and butter substitute. Add the agave nectar, vanilla extract, and lemon juice. Beat well until smooth and fluffy.
Reprinted with permission from Baking with Agave Nectar: Over 100 Recipes Using Nature's Ultimate Sweetener by Ania Catalano. Copyright © 2008 by Ania Catalano; photography © 2008 by Lara Hata. Published by Celestial Arts, an imprint of the Crown Publishing Group, a division of Random House, Inc., New York.
Ania Catalano is a graduate of the Natural Gourmet School of Cooking in New York and the owner of the Gourmet Whole Foods Catering and Cooking School in Milford, Connecticut.
