Just like all the best things in life, vegan icing comes in many different shapes, sizes, colours and, most importantly, flavours. So here are our favourite vegan recipes to form the icing on your plant-based cake.
Our Development Chef, Flo, who knows a thing or two about baking (spoiler – she’s a trained pastry chef too), has all the top tips on making a perfect creamy plant-based buttercream here. If you follow this recipe you’ll be sure to have a consistency that’s ideal for the piping and spreading of your baking dreams. The recipe will make enough buttercream to generously cover a dozen cupcakes or a large two-tiered cake.
Whilst we’re following expert advice from Flo, here’s everything you need to know in order to make the best vegan chocolate ganache. It’s rich, silky and good enough to eat on its own with a spoon. For any serious chocoholics out there, this ganache will go perfectly in the middle and all over this vegan chocolate cake from Veggie Desserts.
Using shop-bought fondant has broken many a contestant on The Great British Bake Off, but if you can spare twenty minutes, this recipe for plant-based fondant from Leelalicious might just help you proceed to bread week!
But if you haven’t got time to make yours from scratch (we live for spending time in the kitchen, but we love short-cuts even more) here’s our favourite vegan fondant icing from the Tesco – your secret’s safe with us.
We love Val’s vegan cream cheese frosting so much, and we thought it would be unfair to not share her recipe for her carrot cake at the same time – after all, what’s one without the other? This frosting is smooth, sweet and wonderfully balanced by the savoury carrot and crunchy walnuts.
Royal icing is usually found as the edible, exterior wall to a Christmas fruit cake (read this post on the best vegan Christmas cake recipes here) but once you know how straightforward it is to make, you’ll want to coat everything in it – behaviour we wholeheartedly encourage. Our favourite recipe comes from Wallflower Kitchen who use aquafaba (the water from a tin of chickpeas) as a stiffening agent instead of egg whites.
We love this recipe from Ela Vegan because it’s quick and far simpler to knock together than you might think. The three-ingredient vegan marzipan of ground almonds, sugar and water is thrown into a food processor and can be ready in just five minutes. The recipe also recommends a splash of almond extract or rose water for extra depth of flavour.
Fabian is one of our lovely Content Marketing Interns who loves writing almost as much as he loves coffee, old episodes ofEscape to the Country(no judgement here), and cooking up a storm in his kitchen.