Chocolate Cake No Milk Required Food

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.

CHOCOLATE CAKE - NO MILK REQUIRED

Steps:

• Stir the first 5 ingredients together.
• Make 3 holes.
• In one put the vinegar, in the other the oil, and in the other the vanilla.
• Pour water over all.
• Bake in a square pan at 350 degrees for 20 minutes.

NON-DAIRY CHOCOLATE CAKE

Steps:

• In a large bowl sift dry ingredients together. In another bowl mix the brown sugar, corn oil, water, maple syrup, applesauce, cider vinegar and vanilla. Add the dry ingredients to the wet and mix for 2 minutes.
• Bake in floured and oiled 10-inch cake pan at 350 degrees (275 convection) for 30 to 40 minutes.
• Cool and frost with Non-dairy German Chocolate Frosting

FUDGIEST DAIRY-FREE CHOCOLATE CAKE RECIPE BY TASTY

Steps:

• In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave).
• Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine.
• Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
• Cover and refrigerate overnight.
• Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside.
• In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside.
• In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine.
• In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay.
• Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely.
• Remove the frosting from the fridge and mix it up well.
• Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish.
• Enjoy!

CHOCOLATE FROSTING (NO EGGS OR MILK NEEDED)

Steps:

• Mix sugars, cornstarch, salt, and cocoa in a medium sauce pan.
• Whisk in the water.
• Heat over medium until it gets thick and starts to boil. Boil for 1-2 minutes.
• (Make sure you don't boil too long, or it will set like taffy.)
• Remove from heat and stir in oil and vanilla. Cool and spread on cooled cake.

STORE BOUGHT CHOCOLATE CAKE AND MILK

Steps:

• Slice a piece of the chocolate cake off and place it in a cereal sized bowl.
• Pour the milk over top of it.
• Mash the cake down with your fork so as the milk saturates the entire cake.
• Enjoy.

NON-DAIRY CHOCOLATE CAKE

Steps:

• Sift first 5 ingredients together in an ungreased 9x13-inch pan.
• Make 3 wells and in each hole place the next 3 ingredients.
• Pour 2 cups of water over top mix with a fork or wire whisk.
• Bake at 350° for 30-35 minutes.