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Dairy Free Vanilla Buttercream

This recipe makes enough buttercream to sandwich together two 20cm sponges with enough left to spread over the top. Halve the recipe if slicing a single cake into two halves. 

A classic vanilla cupcake with vanilla buttercream is, perhaps, the finest way to eat sugar ever. The dairy-free recipe here will decorate 14 cupcakes.


250g dairy-free baking block. Use a solid one such as Flora Plant or Naturli and allow it to soften.

2 teasp vanilla extract

300g icing sugar


Sift half the icing sugar into a bowl with the 'butter' and vanilla. Using a wooden spoon, mix to a smooth paste with no lumps.  Or let your food mixer do the job.

Gradually add the remaining icing sugar and mix again until smooth.

If you want a coloured buttercream, add a drop or two of food colouring at this point.

You can keep the buttercream in the fridge in an airtight container for a week, or the freezer for a couple of months.

Photo by Brooke Lark on Unsplash


More Free-from Recipes here