Dairy Free Chocolate Cake 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.

DAIRY FREE CHOCOLATE CAKE

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!

CHOCOLATE CAKE - DAIRY FREE

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 CAKE (GLUTEN-FREE OPTION)

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.

DAIRY_FREE CHOCOLATE CAKE AND ICING!!!

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.