Dairy Free Egg Free Chocolate Cake Food

EGG-FREE DAIRY-FREE NUT-FREE CAKE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
• In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
• Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

VANILLA WACKY CAKE (ALLERGY FRIENDLY)

Steps:

• Mix all ingredients together.
• Pour cake batter into 8.5" diameter x 1" cake pan.
• Bake at 350F for 30 minutes or 15-20 minutes for cupcakes. Done when a toothpick comes out clean.

DAIRY-FREE CHOCOLATE CAKE (GLUTEN-FREE OPTION)

Steps:

• Preheat your oven to 350 °F (175 °C). Line 2 round 8" cake pans with parchment paper on the bottom and then grease the sides of the pans.
• In a large bowl, stir together the sugar, flour, cocoa, baking powder, baking soda and salt. Add eggs, milk, oil and vanilla.
• Mix until combined and then stir in the boiling water. The batter will be almost as thin as water.
• Divide the batter between the two pans.
• Bake for 25 minutes or until a toothpick comes out with maybe some moist crumbs, but no uncooked liquid.
• Let cool for 5 minutes in the pans, and then turn out onto a rack to cool. Let cool completely before frosting.
• Unfrosted cake layers can be wrapped in plastic wrap and stored at room temperature for 2 days or refrigerated for 3. They can also be frozen for up to 3 months.
• In a large saucepan over medium-low heat, mix together the chocolate chips, milk, coconut oil, vanilla extract and salt. Stir until melted and completely smooth.
• Let the pan cool for about 15 minutes (or until cool enough to place in the refrigerator) and then place the pan in the refrigerator for about 1-2 hours, stirring after every 15-20 minutes, or until firm enough to spread on the cake. I need about 1 hour. If you forget about it and leave it in the refrigerator too long, it'll be too firm to spread, so be sure to keep checking on it. If it gets too hard, very lightly reheat it on low heat, stirring constantly, until it's soft enough.
• Once the cake has cooled, spread about 3/4 cup of frosting on the first layer, about 1 cup on top of the cake, and the rest on the sides.
• Cover and refrigerate leftovers for up to 4 days. You can also freeze the frosted cake or unfrosted layers for up to 3 months.

2-MINUTE VEGAN SODA CAKE

Steps:

• That's it. Enjoy.

WATER CAKE: A DAIRY-FREE, EGG-FREE, MAGIC CAKE

Steps:

• Preheat the oven to 180°C/360°F/Gas Mark 4, and arrange a baking tray onto the middle shelf.
• In a small bowl, mix the olive oil, water and vanilla, then set it aside until needed.
• In a large bowl sift the flour together with the baking powder, and mix well with a whisk. Add in the sugar and cocoa powder and mix well.
• Slowly pour the oil+water mix into the dry ingredients, and gently mix with a whisker until combined and lump-free. You can also add a pinch of sea salt to enhance the sweetness of the cake if you want.
• Spray with baking oil a 7-inch springform cake pan with loose base, although not necessary, I recommend placing a disk of parchment paper over the base. Pour in the cake batter and even the top using a spatula.
• Arrange the cake pan onto the middle rack and bake in the oven for about 45 minutes, then insert a toothpick in the middle of the cake. If it comes out dry, your cake is done, otherwise continue to bake for a further 5 minutes, then check again.
• Take the cake out from the oven and allow to cool completely before removing it from the pan.
• Dust generously with optional confectioner sugar if you like, and serve.

DAIRY FREE CHOCOLATE CAKE

Steps:

• In a large mixing bowl whisk together flour, sugar, cocoa, baking powder, baking soda, and salt.
• Add black coffee, oil, eggs, and vanilla. Mix until smooth. It should look very thin and liquidy.
• Preheat oven to 350ºF or 175ºC.
• Line the bottom of two 9-inch round cake pans with parchment paper. Distribute cake batter evenly between the pans.
• Wrap a wet baking strips around each pan for flatter cakes if desired. Bake for 30 to 35 minutes or until a toothpick or cake tester inserted in the center of the chocolate cake comes out clean.
• Let cool for 10 minutes. Then carefully run a knife around the edge of the pans to release the cakes. Remove from the pan and cool completely on a cooling rack.
• Use a bread knife to level cakes. Frost with dairy free chocolate frosting.

EGG FREE DAIRY FREE MOIST CHOCOLATE CAKE

Steps:

• Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray.
• Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth.
• Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.

DAIRY FREE, EGG FREE CHOCOLATE CAKE

Steps:

• Heat oven to 350°.
• Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. (Add the coffee powder here if you've opted for that flavor.).
• Mix in remaining ingredients. Bake 20-25 minutes (but I don't mind it if it's still a bit moist in the middle).
• Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.

EGG/ DIARY FREE CHOCOLATE CAKE

Steps:

• Mix the sugar/ marg or vitalite into a bowl, stir until creamed
• Sieve in the self raising flour, chocolate powder and the vanilla essence, the mixture should be quite thick at this point.
• slowly pour in the water you may not need to use all of it or may need some extra, stir until the mixture is easy to stir, (please note the mixture will still be thick.
• Put the mixture into a small baking dish, and in the oven at 180C
• cook for 20 minutes. or until done