I created this as a vegan topping for the vegan Rich Moist Chocolate Cake – if it doesn’t need to be vegan you can use softened butter instead of the dairy free spread.

Ingredients

100g ‘Vitalite’ or ‘Pure’ dairy free spread
2 cups sifted icing sugar
3/4 cup sifted bournville cocoa powder
Splash of water (approx 3 tbsp) – try cold filter coffee or rum if you prefer
1/2 tsp vanilla essence

Method

Mix the spread with half the icing sugar and half of the cocoa and then add the half the water before adding the rest of the dry ingredients. Add the rest of the water until you reach the desired consistency.

Coverage

Recipe covers 2 x 7 inch ring cakes or top and middle of 9 inch square sandwich (large deep lakeland silicone moulds)