You must have seen our epic recipe on the key lime sponge. If you haven't, you can find it here. Vegan buttercream goes perfectly with any sponge cake you make. The sponge is vegan; no dairy products have been used. So here we are sharing an epic vegan buttercream for you all. It's so easy and tastes equally as delicious as the normal one. Ingredients:
  • 250g vegan butter or margarine (you can do 50-50 vegan butter and Trex shortening)
  • 500g icing sugar
  • 1 tsp vanilla paste/extract
  • 1 tbsp soya milk if needed
Method: 1. In a freestanding mixer bowl, whisk the butter/margarine until fluffy. 2. Add the icing sugar in two stages. 3. Add the vanilla paste and combine thoroughly. If you think it's a little too thick, add in the soya milk, a little at a time. Tips:
  • You can use natural flavourings such as lemon/lime juice, purees and vegan extracts. For decoration, chocolate flakes, freeze-dried powders, fruits, vegan sprinkles etc.
Vegan Chocolate Drip:
  • 100g dark chocolate
  • 60g vegan butter/margarine/coconut oil
Method: 1. Over a bain-marie, melt the chocolate. Be sure the bowl is not touching the water. 2. Once all the chocolate has melted, stir in the butter/margarine/coconut oil. Be sure it's cool when using over the cake. You don't want the buttercream to start melting slowly. Make sure the glaze is nice and shiny, preferably to 30 degrees Celsius. Buttercream cake