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.

Top them with an easy buttercream icing or a dairy-free cream cheese frosting. Either way, this vegan chocolate cupcake recipe is worth having on hand! Get the recipe: Vegan Heart-Shaped Cupcakes ...

The mixture will thicken. 4. Transfer the chocolate mixture to a large bowl. Add the cocoa. Using a hand mixer (or your muscles), mix in 1 cup icing sugar at a time until you’ve reached the desired ...

½ cup raspberry jam 315 g flour For the almond-butter cream: 125 g almond flour 125 g Woolworths avocado oil spread, chilled and cubed 3 T baking powder ½ t sea salt 350 g icing sugar, sifted ½ cup ...