Beat the vegan butter with an electric hand mixer for until pale and creamy. If your butter is too cold or firm to whip, then microwave it for 10-seconds bursts until softened.

Mix in the sifted icing sugar in two batches, alternating with the coffee – mix well between each addition to create a smooth buttercream. If your icing is a bit too stiff for your liking, add an extra splash of coffee or some vegan milk.

Spread the buttercream on top of cakes, sandwich between cookies or place into a piping bag for more intricate decorations.

Notes: This recipe makes enough buttercream for a 20cm round or square cake, a 21x11cm loaf cake or about 6 cupcakes.

Let’s whip up something delicious…

• For a more intense buttercream, add an extra splash of coffee to the buttercream, or use vegan-friendly espresso powder instead.
• For a vegan coffee walnut loaf, add a tbsp instant expresso powder and some chopped walnuts to vegan spiced cake batter and top wtith coffee buttercream.
• Use as a topping for cooled vegan blondies or brownies before cutting into squares.
• Sandwich between two chewy vegan chocolate cookies.
• And so much more!