Egg-Free & Dairy-Free Chocolate Cake
Hopefully the cake and frosting recipes I've been posting lately don't give you all a sugar rush. :) Here's the last recipe to share from my little boy's Superman Cake.
Due to egg- and milk-allergies I made the entire top tier with a special recipe. I've used the recipe several times and it has worked well. This time I doubled the recipe and it filled 2 6" round cake pans and 8 additional cupcakes.
Due to egg- and milk-allergies I made the entire top tier with a special recipe. I've used the recipe several times and it has worked well. This time I doubled the recipe and it filled 2 6" round cake pans and 8 additional cupcakes.
Egg-Free & Dairy-Free Chocolate Cake
1 ½ cups flour
½ tsp. salt
1 cup white sugar
¼ cup cocoa
1 tsp. baking soda
5 Tb. vegetable oil
1 Tb. white vinegar
1 tsp. vanilla
1 cup cold water
Preheat the oven to 350 degrees. Lightly spray an 8” square pan with non-stick
spray or line cupcake tins with cupcake papers.
Combine flour, salt, sugar, cocoa, and baking soda in a
large bowl. Stir with a wire wisk to
combine. Then combine the oil, vinegar,
vanilla, and water in a separate bowl (or large measuring cup). Add the liquids to the dry ingredients. Stir until smooth and combined. Pour the batter into the prepared pan or
cupcake tins.
Bake in a preheated oven for 30 to 35 minutes (until a
toothpick inserted in the center comes out clean). Bake cupcakes for about 19-20 minutes. Cool in the pan on a wire rack or cool in the
pan for 10 minutes before inverting out onto a rack to cool.
one 6" cake |
Recipe adapted slightly from an allrecipes.com cake recipe.
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