Now, I am not vegan myself, but I have family members who are, so most of my family cakes are vegan. I have also got friends who are dairy intolerant and had clients who were vegan, so I have made a wide variety of dairy free and vegan goodies. There are plenty of easy recipes and substitutions you can use to adjust your existing recipes. For example, use almond milk instead of cows milk. Use nuttelex instead of butter.. I have even used coconut oil to replace egg in a cake before (any oil would work but this happened to be a coconut flavoured cake). Everyone tell me my vegan vanilla cupcakes taste like regular cupcakes. It's really not as scary as people think!
To prove how simple it is, here is my vegan "buttercream" frosting recipe. This recipe makes enough for a regular cake or 12 cupcakes. Double for a large cake or extra piping.
· 125g nuttelex
· 125g shortening (I use Chrisco but you can also use copha if you soften it well).
· 500g icing sugar
· 1 tsp vanilla
Cream nuttelex and shortening. together with the whisk attachment on your mixer until light and fluffy.
Add sifted icing sugar half a cup at a time. After each addition is incorporated at low speed, beat on high speed for 10 seconds.
Add vanilla and beat on high for approx 30 seconds.
Note: if you don't have shortening you can use 250g nuttelex instead.
Simple as that! I will note that the vegan buttercream doesn't hold dark colours quite as well as regular buttercream, particularly if you use all nuttelex and no shortening. However, I managed to make this Galaxy + Gemstone cake with all vegan buttercream (with the shortening) so you can still make your vegan treats look pretty spectacular!
Happy baking xx