dairy free egg free
There are a few dairy and egg free chocolate cake versions around but I think the vegans do it best.
Forget the creaming of your Nuttelex and sugar and faffing about with egg replacers. If you google vegan chocolate cake, this version comes up time and again....and for good reason. It is dense, moist, not too crumbly, and also works brilliantly as a base for decorated cakes. I've increased the cocoa content to make it even more chocolatey.
Incredibly, the magical thing manages to improve each day, with the chocolate intensifying. It's a wonder!
150g plain flour
200g caster sugar
50g cocoa powder
1/4 tsp salt
1 tsp soda bicarbonate
225ml rice or soy milk
50ml vegetable oil
1 tbsp white vinegar
1 tbsp vanilla extract
Preheat oven to 180 C. Grease a 20cm round tin and line with baking paper
Sift together in a large bowl the flour, sugar, soda bicarb, cocoa and salt. In a separate bowl, mix together the milk, oil, vinegar, vanilla and add to the dry ingredients, mixing well until smooth.
Bake in the oven for about 40 minutes, until risen and firm to touch. Cool in tins for 10 minutes then turn onto a wire rack. Remove baking paper and let cool completely.
nb. the cake in the picture is a double layer sandwiched with chocolate icing, so double the recipe for two layers.
yummy that looks delicous!
ReplyDeleteI've just made this cake today for hubby's birthday and it is absolutely divine. Yummy. Needless to say hubby only got home at 4pm and there is only half of the cake left!
ReplyDeleteI just made that cake for my sister's birthday and I absolutely love it! What has elated me even is that my mom said it tastes like a normal chocolate cake, the ultimate success of allergy free baking! Yea!
ReplyDeleteIt always impresses, it's just brilliant! Making it again tonight for my daughter's 7th birthday :)
ReplyDeleteBTW, have you ever tried this recipe with cupcakes? (Wondering whether to make it for another sister's birthday. :-)
ReplyDeleteAbsolutely - make them all the time! check out my halloween cupcakes - same recipe, and will bake in around 15 mins depending on your oven and size of liners x
ReplyDeleteDo u ave the recipe for the icing? Thanks.
ReplyDeleteHi Queen Bee, Could I turn this into a coffee cake by excluding the cocoa powder and adding 90mls of coffee essence and reducing the soy milk by 90mls. I want to make a vegan coffee and walnut cake and I haven't found a recipe yet that appeals. Thank you. Christine.
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