Are you in urgent need of an easy, tried-and-tested dairy-free icing / frosting recipe? Have you tried one before and it curdled, or separated once it was on the cake, sliding down the side, in wet, disappointing drizzles? These three recipes are for you…maybe even all in one cake 😉
I have complete confidence in the following three dairy free frosting recipes (right to left)
Get baking! And let me know what you think,
Bee.x
Ingredients:
-125 g white coloured solid vegetable baking fat e.g. Crisco or Trex, at room temperature
-125 g solid dairy free baking block e.g., Naturli or Stork, at room temperature.
-300 g icing sugar
-1 tsp vanilla bean extract
Method:
Using a food mixer or lots of bicep power, mix the two fats together until you have a smooth paste with no lumps. Add in the vanilla, then icing sugar in two goes, beating until smooth. If the mixture is too thick, add in a tbsp. at a time of plant milk e.g. Good Hemp.
Makes around enough to fill one 8 inch round sponge.
(NB this is a soft and squishy frosting – use when you’d like a lovely gooey cake filling, or on top of cupcakes.
Ingredients:
-140 g melted dark chocolate, allow to cool a little. (double check its dairy free if needed)
-50ml maple syrup
-285 g silken tofu (roughly one pack), drained
-½ tspoon vanilla extract
Method:
Blend the tofu, syrup and vanilla, and pour onto the melted and cooled chocolate. Stir to combine, allow to set in the fridge for around 4 hours
Ingredients
-100 g super-ripe avocado (around 1 whole one)
-50 g cocoa powder
-75–100 ml maple syrup (depends on the wetness of the avocado, and how sweet you like it)
-40–50 g chocolate chips or chopped chocolate pieces for extra crunch
Method:
This recipe is easy peasy: Throw everything into a blender and blitz until combined! Have a little taste; add more maple syrup if it’s not sweet enough for you.