This healthy vegan frosting is the best alternative to buttercream frosting! Rich, creamy, and pipes like the real thing, you ...

Mary uses coconut cream and oil for a moreish moist chocolate cake that's dairy free. Filled with apricot jam and a creamy chocolate icing, as far as vegan backing goes, we think this is a winner.

Whisk at a medium speed, while slowly adding the icing sugar, until light and fluffy. Add the vanilla paste, almond essence and salt, and combine. 4. Sandwich the cooled cakes using the jam and ...

You could also bake this cake in two round cake tins if you prefer a layered cake. Allow the cake to cool completely. 3. To make the frosting, gently melt the chocolate and coconut oil in a small ...

Store-bought frosting is hugely convenient, but sometimes one can isn't enough to cover your cake. This simple hack can help ...

Place in a saucepan, cover with boiling water, add half of the sugar and boil for one minute, drain then place on non-stick paper ... for the icing. Add the remaining cake ingredients to the ...

There are a few tips and tricks for making homemade ice cream. When it comes to the non-dairy the biggest thing you need to know is the best non-dairy milk substitute to use. And, who better to ...

1 cup of all-purpose flour 1/2 cup of sugar 1 tbsp of baking soda 1 tsp of salt 1 cup of non-dairy milk such as ... of vanilla extract 1 tbsp of non-dairy vanilla frosting (optional) Preheat oven and ...

The cake uses coconut cream to maintain its dairy-free status and is filled with apricot jam and a creamy chocolate icing, resulting in a tantalisingly moist and moreish cake. Instead of baking it ...