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Dairy and Egg free Chocolate Cake Recipe

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This recipe for Dairy and Egg free Chocolate Cake is from Cross Company Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Cake Ingredients:
1.5 cups flour
1 cup sugar
1/4 cup cocoa powder
1 tsp baking soda
1/2 tsp salt
1 tsp vinegar
1 tsp vanilla
1/3 cup oil
1 cup cold water

Frosting Ingredients:
1/2 cup chilled dairy-free, soy-free butter
1 tsp. vanilla
1/4 cup cocoa powder
1-1/2 cup powdered sugar
Directions:
Directions:
I use to make this for my Cub Scout troop because we had 1 little boy who had allergies...of course it does not taste like a "perfect" chocolate cake, but it is pretty dang close and the kids LOVED it...especially the little boy who couldn't have anything else.

Directions for cake:
Combine ingredients and pour into a greased pan or muffin tin.
Bake in oven at 350 until done, when cake springs back to the touch or a toothpick comes out clean (time varies on the pan you use, 15 – 30 mins possibly).

Directions for frosting:
Mix chilled butter, vanilla, and cocoa powder in an electric mixer.
Slowly add powdered sugar.
Put in the refrigerator to chill before frosting your cake.

• NOTE: To make vanilla cake – omit cocoa and double the vanilla and add 1/4th cup more flour.
• This recipe is for 12 cupcakes, a 9×9″ or 8×8″ cake.
• Double the ingredients for 24 cupcakes, a double layer round cake, or a 9×13″ cake.
Number Of Servings:
Number Of Servings:
12
Preparation Time:
Preparation Time:
30 Minutes

 

 

 

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