If you would like to make your Cake and Buttercream Icing Vegan or Dairy free, follow instructions but when it comes time for eggs or butter - substitute with your choice from the below.
Egg replacements:
1. Unsweetened Applesauce
The Ratio - Use about 1/4 cup of unsweetened applesauce for every 1 egg.
Instructions - Whisk directly into the wet ingredients.
2. “Flax egg” Ground Flaxseed Meal.
The Ratio - Mix 1 tablespoon of ground flaxseed meal with 3 tablespoons of warm water for every 1 egg.
Instructions - Stir the flax and water together in a small bowl. Let it sit undisturbed for 5 to 10 minutes until it thickens into a gooey, egg-like consistency. Once gelled, add it to your wet ingredients.
Butter Replacements:
1. Vegan Block Butter
The Ratio - Use it as a 1:1 replacement for butter.
Instructions- Let it soften slightly at room temperature before beating, but keep a close eye on it—vegan butter melts much faster than dairy butter. If it gets too warm, pop it in the fridge for 10 minutes.
2. Refined Coconut Oil
The Ratio - Use it as a 1:1 replacement for butter.
Instructions - Your coconut oil must be in its solid, scoop-able state (not liquid) when you start beating it. Due to the high melting point of refined coconut oil, you might need to store your cake/icing in the fridge until shortly before serving.
If you have better replacements that you recommend, we would love to hear from you.
