Description
This is my easy basic dairy-free egg-free chocolate cake, suitable for all sorts of occasions.
Ingredients
Dry ingredients:
- 2 cups flour
- 2/3 cups cocoa powder ( I use Nestle)
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
Wet ingredients
- 2 cups dairy-free milk (I used Silk Coconut)
- 1 T. cider vinegar
- 1 1/2 cups sugar
- 2/3 cups oil
- 1 T. vanilla
Instructions
- Preheat oven to 350. Prepare your cake pan. I used the birthday as an excuse to buy a new rectangular cake pan, but a Pyrex casserole pan should work fine. Fold a sheet of parchment so it lays crosswise into a 9 x 13 pan and hangs up over the edges (this way you can ‘lift’ the cake out of the pan by the paper to the cooling rack) . Spray well with cooking spray.
- In a large bowl, whisk together the flour, cocoa powder, soda, baking powder and salt. My cocoa and baking soda are always lumpy, so I sift mine into the bowl through a mesh strainer to get out the lumps.
- Whisk dairy-free milk of your choice and vinegar together in a medium bowl and let thicken. Then add the sugar, oil and vanilla. Mix well.
- Carefully dump and mix the wet ingredients into the dry ingredients. Just blend until most of the lumps are out. Don’t beat the heck out of it.
- Pour batter into your prepared pans and bake for 20-25 minutes or until the center is set and you can poke a knife into the center and it comes out clean. Let the cake rest for a few minutes before turning over and cooling on a rack. Cool completely before frosting.
- Category: Dessert
- Method: Baked
- Cuisine: American
Keywords: dairy-free egg-free chocolate cake, vegan chocolate cake, allergy desserts