coffee icing (with vegan cream cheese)

  • Yield:

    ices 1 large cake (see photo)
  • Cooking Method:

    mixing
  • Prep Time:

    12 mins
  • Cook Time:

    0 mins
coffee icing (with vegan cream cheese)

This icing goes perfectly with my coffee & walnut cake. The vegan cream cheese helps mellow the sweetness a little - but I think actual walnuts with this icing work really well at contrasting the sweetness. I don't like too much icing on my cake (see photo!) - if you like to put a mass of icing on top as well as within the cake double this recipe. 

Ingredients:

  • ¹⁄8 C sunflower spread
  • ¹⁄8 C vegan cream cheese - we use violife
  • 1½ C icing sugar
  • ¹⁄8 espresso shot (COLD)

Method:

  1. In a bowl beat the spread & vegan cream cheese until they are light and fluffy. 

  2. Add in the icing sugar & beat for about 3 minutes until it's all well combined.

  3. Add the espresso and beat the icing for about 5-7 minutes until it is really lovely & fluffy. 

  4. Load up your icing gun with the your nozzle of choice and if it's too wet pop the icing into the fridge to cool and solidify a little. Once it's cooled get decorating. 

Notes:

Always make sure the cake has totally cooled down before icing it.