Chocolate Cake - Dairy Free
"You don't have to give up chocolate cake just because you can't have dairy"
- Ready In:
- 50mins
- Ingredients:
- 10
- Yields:
-
1 cake
ingredients
- 2⁄3 cup vegan margarine
- 1 2⁄3 cups sugar
- 3 eggs
- 1⁄2 teaspoon vanilla
- 2 cups flour
- 2⁄3 cup cocoa powder
- 1 1⁄4 teaspoons baking soda
- 1 teaspoon salt
- 1⁄4 teaspoon baking powder
- 1 1⁄3 cups water
directions
- Place first 4 ingredients in mixing bowl and beat for 3 minutes on high.
- Combine dry ingredients and add alternately with water to creamed mixture.
- Pour into 2 greased and cocoa powdered 9-inch round baking pans.
- Bake for 30- 35 minutes at 350°F.
- Let cakes cool for 10 minutes, invert onto wire racks to cool completely.
- Frost, glaze or dust with confectioners' sugar.
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Reviews
-
This worked great as cupcakes too. Just shorten cooking time depending on the size of your muffin tins. When tops are no longer sticky and a toothpick comes out clean, they're done. Now I can have a happy birthday. -
omg so GOOD! i loved it being a new member i dont find many good recipes and my room-mates love chocalate cake but cant have any dairy products! so what do i do? what i did was found a great recipe thanks and yum! -
Thank you, Chelle_N! This recipe was perfect. I made it for my daughter's 2nd birthday yesterday. I baked it for 35 minutes and it turned out perfectly baked and moist throughout. Topped it with a milk-free chocolate fudge frosting. It was the best dairy-free birthday cake we've had so far! By the way, I loved the idea of dusting the cake pans with cocoa powder - it worked very well and left none of the white powder mess that I usually have with flour. -
This turned out to be very tasty, moist, yes, a little saucy on the inside, but very yum! I made it for a friend and she licked her fingers clean, had some cake at my place and packed the rest for her family. It was well enjoyed. Thanks for sharing!
RECIPE SUBMITTED BY
Rnault
Canada
Most of my recipes are dairy free since I discovered many years ago that I am lactose intolerant. While I have had to give up some much-loved recipes, we have discovered that most can be modified to accommodate the changes to our diet. Most of my recipes say dairy free but there are a few from my childhood that may have dairy! I also have an intolerance to MSG so we spend a lot of time reading labels. Usually, it is just easier to cook from scratch, so we don't use many pre-made foods from the grocery store.</p> I like recipes I can make with minimal ingredients, real food I have in my kitchen, that are also easy to make!
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