Please always check the allergen information for yourself before using any of the products if you have an allergy or intolerance. These are just products I’ve found along the way that I can eat which might not necessarily be down the free from aisle but are still dairy free or don’t contain dairy ingredients.
The margarine I prefer to use when baking cakes is Pure, preferably the baking flavour as it has little taste. Second preferred is soya, if the baking one isn’t available at the supermarket. I always have a couple of tubs out on the side (so they’re at room temperature) ready to go.
When baking cookies I use Stork for Pastry, the one that’s wrapped in paper. This always stays in the fridge.
When making buttercream, I use Trex as my vegetable shortening. Like Pure, this stays out on the side to keep at room temperature.
My favourite chocolate chips are by Dr. Oetker, the jumbo dark choc chips. It is stated that these may contain milk so please don’t use this if it you have an allergy (unless you know it won’t affect you). Otherwise, I use Callebaut 811 or Lindt 51% cooking chocolate. These are also great for if you need to melt chocolate (like for brownies).
The chocolate powder I prefer is Nature’s Heart organic cacao powder (this comes in big resealable bags, which is nice), or if that’s not available then Food Thoughts organic cocoa powder.
For double cream, I use Elmlea’s plant based alternative. Before this was available I did use Hopla 100% Vegetale, but this is an Italian alternative and isn’t easily available in the UK.
The cream cheese I prefer is Violife’s Creamy original flavour (in the grey oval tub). It has a slightly sweet flavour which makes it an almost perfect substitution to mascarpone.
Ellebee's Bakes & Cakes 