Source: May All be Fed: Diet for a New World
Date tried: May 21, 2013
Yield: 1¾ cup
Time needed: 5 minutes or less.
For a coffee lover like myself, this is a pleasant and not overly sweet frosting for cakes and cupcakes. The author recommends it especially for carob cupcakes or banana cake. Make it well ahead of time as it needs to be chilled before using.
Mocha Cream Frosting
1 lb. firm tofu, crumbled
½ cup pure maple syrup
¼ cup safflower or canola oil
2 tsp. vanilla extract
Pinch of fine sea salt
2 Tbsp. roasted grain beverage powder
Using your hands, squeeze excess water from the tofu
Combine all ingredients in a food processor or blender and process until creamy.
If necessary, add a little more oil to get a smooth frosting.
Transfer to a bowl, cover, and chill until thickened (about 2 hours).