DAIRY FREE CHOCOLATE CAKE
Satisfy your chocolate craving with this Dairy Free Chocolate Cake! Perfectly moist and decadent, made with ZERO dairy!
Provided by Taylor Kiser
Categories Dessert
Time 50m
Number Of Ingredients 12
Steps:
- Heat your oven to 350 degrees and line the bottom of two 8-inch cake pans with parchment paper and rub the sides with oil.
- In a large bowl, whisk all the ingredients up to the almond milk (not including the milk)
- Add in the almond milk, eggs, oil and vanilla and whisk until combined.
- Pour in the boiling water and whisk until well mixed.
- Divide the batter between the two pans and bake until a toothpick inserted in the center comes out clean, about 35-40 mins.
- Let cool COMPLETELY.
- Frost and DEVOUR!
Nutrition Facts : Calories 153 kcal, Carbohydrate 25.5 g, Protein 2 g, Fat 5.5 g, SaturatedFat 1 g, Cholesterol 15.5 mg, Sodium 80 mg, Fiber 1.2 g, Sugar 16.7 g, UnsaturatedFat 4.5 g, ServingSize 1 serving
DAIRY FREE CHOCOLATE CAKE
This dairy free chocolate cake is made without buttermilk and with oil instead of butter. It is amazingly moist and rich! It makes for a perfect dairy free dessert or dairy free birthday cake!
Provided by The Taste of Kosher
Categories Dairy Free Desserts
Time 40m
Number Of Ingredients 11
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.
Nutrition Facts : Calories 161 calories, Carbohydrate 26 grams carbohydrates, Cholesterol 16 milligrams cholesterol, Fat 5 grams fat, Fiber 1 grams fiber, Protein 2 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 1, Sodium 214 milligrams sodium, Sugar 17 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 4 grams unsaturated fat
DAIRY-FREE CHOCOLATE CAKE (GLUTEN-FREE OPTION)
Provided by Texanerin Baking
Time 1h45m
Yield 8-12 slices
Number Of Ingredients 16
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.
CHOCOLATE CAKE - DAIRY FREE
Make and share this Chocolate Cake - Dairy Free recipe from Food.com.
Provided by Chelle_N
Categories Dessert
Time 50m
Yield 1 cake
Number Of Ingredients 10
Steps:
- Place first 4 ingredients in mixing bowl and beat for 3 minutes on high.
- Combine dry ingredients and add alternately with water to creamed mixture.
- Pour into 2 greased and cocoa powdered 9-inch round baking pans.
- Bake for 30- 35 minutes at 350°F.
- Let cakes cool for 10 minutes, invert onto wire racks to cool completely.
- Frost, glaze or dust with confectioners' sugar.
DAIRY-FREE CHOCOLATE-RASPBERRY CAKE
A showstopping holiday dessert that's a piece of cake? Meet this four-layer chocolate confection, which comes together from a one-bowl batter and three-ingredient frosting. Coconut oil gives it an especially tender crumb and keeps it so moist, you can bake it days in advance. A tangy raspberry jam between each layer makes it even more extraordinary. Not to mention it's dairy-free, too, with almond milk in the batter and coconut milk in the frosting, so it's a fabulous final act for a kosher meal.
Provided by Greg Lofts
Categories Food & Cooking Dessert & Treats Recipes Cake Recipes
Time 1h40m
Number Of Ingredients 16
Steps:
- Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
- Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
- Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
- Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
- Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.
DAIRY_FREE CHOCOLATE CAKE AND ICING!!!
Delicious and dairy-free recipe for chocolate cake and chocolate icing for my daughter, Maya who is milk allergic.
Provided by abarmi
Categories Dessert
Time 45m
Yield 1 cake, 8-10 serving(s)
Number Of Ingredients 14
Steps:
- Cake:.
- Cream the Crisco and sugar, add vanilla and eggs on a slow mixing speed. Sift the dry ingredients together, and add to wet ingredients slowly, while alternating with the water/soy milk mixture on a slow mixing speed. Pour mixture into Crisco-greased cake pans that have been floured. Bake at 350 degrees Fahrenheit for 30 minutes or until a toothpick inserted in the center comes out clean. Allow cakes to cool before icing.
- Icing:.
- Combine the Crisco, powdered sugar and cocoa in mixing bowl and mix on a medium speed. Once well blended, add hot water a little at a time until you achieve desired consistency. Be careful not to add too much or you will have to compensate by adding more sugar.
Nutrition Facts : Calories 775.5, Fat 29.2, SaturatedFat 8.5, Cholesterol 69.8, Sodium 371.5, Carbohydrate 122.4, Fiber 3, Sugar 90.2, Protein 8.6
DAIRY FREE CHOCOLATE CAKE
Dairy free moist chocolate sponge cake, perfect for any occasion.
Provided by missmillie22
Time 50m
Yield Serves 12
Number Of Ingredients 10
Steps:
- Preheat the oven to 220C/fan
- Blend together the spread and the sugar until the mixture is consistent. Sieve in half of the flour and mix. Then add two of the eggs one at a time while continuously beating the mixture. Add the remaining flour and the chocolate powder. Add the remaining egg.
- grease two round cake tins with some of the spread then divide the mixture equally between the two.
- Put cake in the oven for 20-30 minutes. Once cooked remove from tins and leave to cool on a cooling rack for 30 minutes.
- while the cake is cooling mix together the spread for decorating and slowly mix in icing sugar, tasting it every so often until you reach the desired sweetness. Then add a tbsp of chocolate powder to make the butter icing chocolatey.
- Once the cake is cool use the butter icing to stick the two layers together and then cover the top and side of the cake with the rest. Stick on all of your favourite treats. (a personal favourite is Carob chocolate mini eggs)
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