Dairy_free Chocolate Cake And Icing Food

EASY DAIRY FREE CHOCOLATE FROSTING

Steps:

• In a large bowl, mix the room temperature butter until smooth.
• Add the cocoa powder and 1 cup of the powdered sugar and sift into the butter.
• Mix until mixture starts to come together.
• Sift another cup of the powdered sugar and mix until frosting looks stiff.
• Add 2 Tablespoons of milk and whip until smooth.
• If needed, add another Tablespoon of milk until the frosting is easy to spread.

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!

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.

CREAMY CHOCOLATE FROSTING - DAIRY FREE

Steps:

• cream margarine and sugar until fluffy.
• Add egg yolk and beat, then beat in cocoa powder.
• If frosting is too thick add a little warm water.
• Makes enough to frost a 9 inch layer cake.

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.

CHOCOLATE FUDGE FROSTING - DAIRY FREE

Steps:

• Mix all ingredients except vanilla.
• Bring to full rolling boil and boil for 1 minute.
• Remove from heat, add vanilla and beat until creamy.

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.

CHOCOLATE GLAZE - DAIRY FREE

Steps:

• Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
• Stir in sugar and vanilla until crumbly.
• Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
• Pour quickly over top of cake or spread evenly.
• Make enough for a 9 inch layer cake.