Vegan Buttercream Frosting:
1/2 stick Butter Substitute
1 C Powdered Sugar
1 TSP Vanilla Extract
Almond Milk
Using a mixer, combine all ingredients but almond milk. Add a splash of almond milk to smooth it out. Adjust to taste, if needed, by adding more sugar, vanilla, or almond milk.
Sesame-Almond Crunch:
1 cup Slivered Almonds
3 TBSP Sesame Seeds
1-2 TBSP Honey or Maple Syrup
Pinch Sea Salt
Heat a non-stick skillet over medium low heat, and add almonds. Move frequently until heated (2-3 minutes), then add sesame seeds and continue to toast (1-2 minutes). Add honey and salt, stir to melt honey and glaze almonds and seeds. Allow to caramelize, 1-2 minutes. Remove from heat and break up.
Frosting the Cake:
Apply frosting to the cake when completely cooled, crumble the nut crunch and sprinkle on frosting.
OR
Cut the cake into bite size pieces and add a small dollop of frosting to each, then add a small piece of nut crunch. Serve as finger food.
Parchment Paper:
To cut a circle for your pie pan, think of it like cutting a paper snowflake. Cut a parchment paper square big enough to cover the full width of the pan, then fold in half, then in smaller and smaller triangles. When it is as small as you can reasonably manage, put the tip over the center of the pan and snip the end off at the edge of the pan. Open and find an appropriately sized circle and place in your greased pan.
Adapted from Munaty Cooking