3 great dairy free icing / frosting recipes

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)

  1. The classic vanilla “butter”cream icing, is light, fluffy, and sets well when chilled. Its important to get the mix of fats right, and not to over-beat.
  2. The silken tofu recipe is soft, light, melt-in-the-mouth, and really moreish. Great for cupcakes, or on top of a cake. It does not in any way taste of the humble soya bean, and you won’t be able to put the spoon down I promise!
  3. The chocolate and avocado recipe is dark, rich, sticky, gooey and fudgey. Good for grown up cakes, or for kids who love a little dark chocolate decadence. I promise you cannot taste the avocado.

Get baking! And let me know what you think,


Vanilla “butter”cream:  (makes enough to layer and top one 8 inch round sponge.


-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


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.


Silken tofu chocolate frosting:

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.


-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


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

Chocolate and avocado icing: (makes enough to fill and top one 8 inch round sponge.)


-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


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.


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