Vegan and vegetarian cake toppings, they taste great and save you money.
Pirate chest cake with chestnut frosting
Vegetarian and Vegan cakes.
It isn't really all that hard for vegetarians to find recipes for cakes, or at least to find ones that can easily be adapted to suit them. But vegans can often feel very left out when it comes to finding suitable friendly recipes for cakes and cake toppings, but with a little research and some trial and effort it is possible to make very good cake toppings that few people would be able to tell were in fact meat and dairy free, if they hadn't already seen the recipe.
The homemade variety of cake toppings can save you quite a bit of money too, as in my experience shop bought vegan food can be very expensive.
Here are a few vegan friendly toppings for cakes that not only look good but taste great as well. I have tried them all and they all taste wonderful and look good too.
A lot of these recipes call for vegan margarine to be creamed together with other ingredients, so a word of caution is needed first. I have found that some of these butter substitutes are better suited than others for this method, some split and separate and become very oily looking, which will ruin your recipe.
You just have to experiment with a small amount of different spreads until you find the one you like best. If it does start to separate as you are creaming it you can try adding a spoonful of icing sugar at this stage, as this can help bind the ingredients together and save the mixture.
This is not a foolproof method, though, as some times it works and some times it doesn't often for no apparent reason. It might have something to do with the room temperature, or the length of time you have been working the mixture.
All of the following amounts will cover one large cake or twelve small ones.
I large can of chestnut puree
3 tsp vegan dark cocoa powder
1tsp rum essence or rum
1 ½ lbs icing sugar
This topping really couldn't be any easier to make if it tried! You simply mix all of the ingredients together until they are smooth enough to spread, and that's it. This might sound like an odd mixture but it tastes really wonderful and looks great too.
Vegan chocolate coins?
I used this chestnut frosting to make a pirate chest birthday cake this last weekend and it worked our really well. The sweets are vegan friendly but the gold coins contain vegetarian chocolate, I searched everywhere for vegan ones but couldn't find any. If anyone knows where you can buy them please let me know in the comments section below. They would come in handy at Christmas time too.
Some good vegan products for sale on Amazon.
Coffee icing with walnuts.
More frosting recipes.
7 oz vegan margarine
1 ½ lb icing sugar
1 tsp vanilla extract
1 tsp orange zest
2 tsp Soya milk
Cream the room temperature vegan margarine and add the Soya milk, zest and vanilla extract. Gradually beat in all of the icing sugar, adding more soya milk if it is too hard to spread. This can also be made using lemon or lime zest, or a mixture of all three. This is a very good frosting for sponge cake, lemon drizzle cake and cupcakes.
Chocolate flavoured butter cream frosting
4oz vegan margarine (ROOM TEMPERATURE.)
8oz fine icing sugar
3oz vegan dark cocoa powder
2tbs instant coffee powder.
½ tsp good vanilla extract.
Cream the room temperature vegan margarine in a bowl with a wooden spoon then add the other ingredients and beat until smooth. Don't use a metal spoon for this mixture it just doesn't have the same effect. Also, don’t try to substitute coffee granules for the powder as it really doesn’t work. Use decaffeinated coffee if you are going to give this cake to children or if you are trying to cut down your own caffein intake, which is never a bad thing.
Peanut butter icing
10oz smooth peanut butter
4oz vegan margarine
1lb icing sugar
1-2 tbs soya milk if needed
Cream the margarine until smooth then beat in the other ingredients adding a little soya milk if it is too stiff to spread easily. This is a wonderful topping for any chocolate or coffee flavoured cake. This icing can also be made using cashew nut butter if you can get it, I think it tastes even better than the peanut variety.
8oz vegan margarine
8oz soft brown sugar
1 ½ lbs icing sugar
1 tsp good vanilla essence
2oz soya milk
Mix the sugar and margarine together in a heavy based pan, bring to the boil over a low heat stirring all the time. Cook this mixture for a couple of minutes until it turns a dark brown colour. Remove the pan from the heat and slowly whisk in the soya milk and the vanilla, keep stirring until the mixture becomes smooth and creamy. Cream the vegan margarine and half of the icing sugar in a separate bowl until nice and smooth. Keep stirring this mixture as you add alternate amounts of the brown sugar mixture and the remaining icing sugar. Don’t panic if the mixture starts to separate at this stage just keep beating it like mad and it will turn out fine.
3 tsp cold strong black coffee - espresso is perfect.
5oz vegan margarine
10oz icing sugar
1tsp vegan cocoa powder
Cream the margarine and icing sugar together until smooth then add the cold coffee and the cocoa powder and stir well. As with all of them, If you are making this recipe for children then use decaffeinated coffee, unless you want them to be up all night.
All of these toppings spread much better if you use a warm knife, just keep a jug of boiled water next to the cake and keep dipping the knife in it.
Check out my blog for more great tasting recipes.