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.

It's packed with spices, wholemeal flour and carrots, so it's almost healthy, and the cake, without the icing, is dairy-free. Preheat oven to 160C/325F/Gas 3. You will need a greased and lined ...

Rich, creamy, and pipes like the real thing, you’d never guess it’s dairy-free. Worried you’d have to skip dreamy buttercream frosting as a vegan? No way! Grab your vegan cakes, vegan ...

Spread the icing on cooled cupcakes or cake using a knife. You can transfer it to a pastry bag to pipe decoratively over the cake or cupcakes. Swap out the butter for a dairy-free butter.

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 ...

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 ...