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Dairy Free Chocolate Cake Recipe

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This recipe for Dairy Free Chocolate Cake is from Grandma's 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:  
Dairy Free Chocolate Cake
1½ cups all-purpose flour
1¼ cup granulated sugar
½ teaspoon salt
1 ½ teaspoon baking soda
½ teaspoon baking powder
¾ cup unsweetened cocoa powder
2 eggs
1 cup water, hot
½ cup canola oil (or sunflower oil)
½ cup dairy free milk of choice
1 teaspoon vanilla extract

Dairy Free Chocolate Buttercream
1 cup vegan butter
½ cup vegetable shortening OR vegan butter
1 ¼ cup cocoa powder
2¾-3 cup icing sugar
1 teaspoon vanilla extract
1-2 tablespoon dairy free milk of choice (as needed)
Directions:
Directions:
1. Preheat the oven to 350°F and prepare two 8 inch round cake pans. Spray the inside with cooking spray, then cut round pieces of parchment paper so that they fit in the bottom of each pan (do not skip the parchment paper lining!)

2. Whisk flour, cocoa powder, sugar, salt, baking powder, baking soda together in a large bowl.

3. Add in the eggs, vanilla, oil, and milk. Pour in the hot water and mix until smooth.

4. Divide the batter evenly between the two cake pans and bake on the middle rack of the oven for 20-26 minutes or until a toothpick inserted in the middle of the cakes comes out clean.

5. Let the cakes cool in the pans for 20 minutes, then run a butter knife around the outside of the cake to loosen it from the pan and flip upside down onto a cooling rack to cool completely.

6. Make the buttercream. In the bowl of a standing mixer or handheld mixer, beat vegan butter and vegetable shortening together until combined. Beat in the cocoa powder until smooth.

7. Add in the vanilla extract, then add the icing sugar, ¼ cup at a time until desired consistency is reached. If the buttercream is too thick, add in milk 1 tablespoon at a time to thin it out to the consistency you want. If it's too thin, add in more confectioner's sugar (powdered sugar) ¼ cup at a time.
8. Once the cakes have cooled completely, frost them and enjoy!
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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