Created by Laura D. Field of Gluten & Milk Free Lifestyle
Although the zucchini bars (cake) that I made in the previous post was good with or without a frosting, I decided to try making a frosting, while also keeping it milk free, that would top it off with a gentle sweetness. Quick and easy adding a perfect touch.
Spice Frosting – will frost an 8″ or 9″ square cake, one loaf, or bundt cake
3/4 c powdered sugar
1 Tbsp. Earth Balance Milk Free spread
1/8 tsp ground cloves
3 to 4 teaspoons almond or coconut milk
In medium bowl, mix all frosting ingredients until smooth and spreadable.
Makes enough to cover a 8″ or 9″ square pan of zucchini bars
Bake at 350 degrees for 25 min.
NOTE: Great for zucchini cake, applesauce cake, and pumpkin bread
REMINDER: This is sugary sweet, so for those needing to be cautious of intact of sugar (Diabetes, Lyme, Candida, etc.) be mindful of how it might affect you.
Laura – Gluten & Milk-free Lifestyle
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