100% DAIRY FREE
An easy 1:1 ingredient swap for dairy.
No need to change the recipe or process.
Pastry Chefs and Consultants
Crumble for topping
Place all the dry ingredients in a standing mixer bowl.
Mix them with the paddle gradually add milk and the yogurt.
Followed by the melted Be Better Butter, mix till obtained a smooth mixture.
Pipe into the cake moulds with a tube in the middle (makes two cakes) and sprinkles the crumble on top.
Bake at 175 degrees for about 30 minutes.
Mix the dry ingredients in standing mixer (icing sugar, flour, almond flour, cornstarch).
With the paddle we start to add Be Better Butter little by little.
When the texture gets sandy, without lumps of butter, we add the water mix until we obtain a crumble.
Place in the freezer until we need to sprinkle on top of the cake.
Download the full recipe here:
Replace cow-butter 1:1 with Be Better plant-based butter and see for yourself how easy it can be to make high quality pastry that is better: for the planet, for your pocket and for your palate!
Pastry World Cup Champion
Smart Patisserie Founder
Seasons Bakery Owner
Sweet Arts World Champion
We come from the world of pastry and are passionate about offering a solution that truly works. That is why we’ve collaborated with pastry chefs all over the world who have meticulously tested Be Better plant-butter in a wide variety of pastry recipes. From cookies to cake. From brioche to butter creams. And that is why we know that choosing Be Better plant-butter for making pastry means a zero compromise on taste, quality and workability.
Let’s make sustainable pastry easy and enjoyable.
Vegetable oils and fats (shea, organic coconut, rapeseed), water, emulsifiers: mono and diglycerides of fatty acids, sunflower lecithin, acid, citric acid,natural flavour.
Free from allergens (soy, palm, nuts, gmo, gluten, wheat, rye, barley, oat, spelt, kamut, crustaceans, egg, fish, milk, celery, mustard, sesame, lupin, molluscs).
Suitable for vegetarians and vegans