I’ve gone dairy free for my baby daughter, but I’ve still been baking. Here are some of the dairy-free delights I’ve made recently.
The cupcakes are the baby grand base made with G&B cocoa and frosted with Almond Milk Ganache. I poured the ganache while still liquid and it set in a matte fashion.
The other cake is the lemon meringue cake—entirely dairy free—I used some Earth Balance “butter subsitute” in place of the butter in the lemon curd…I know it’s heresy—but 4 Tbsp. substitution is not significant compared to a cup of butter in a butter cake.