Preparation time: 5 minutes
Cooling time: 1 hour
Total time: 1 hour and 5 minutes
Makes: Enough to cover one 23cm/9in cake or 12 cupcakes
115g dairy free dark or white chocolate
55g dairy free spread
3 tbsp almond milk
2 tsp instant coffee
175g icing sugar
1) Put the chocolate, spread, coffee and milk in a bowl over simmering water and stir together until completely melted.
2) Remove the bowl from the heat and sift in the icing sugar.
3) Beat the mixture together until smooth. At this point, it will be delicious but quite runny.
4) Leave the mixture on the countertop to set, stirring every 10 minutes or so. It will be an ideal spreading consistency at room temperature but if you would like a stiffer frosting then refrigerate the mixture.