Description

This is my easy basic dairy-free egg-free chocolate cake, suitable for all sorts of occasions and shapes.

Ingredients

Scale

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 pans by lining with parchment paper cut to the shape of the pan, and 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.

Notes

My general routine when creating a “shaped cake”, is to make a ton of cake in pans that close to the shape of the cake I’m making. I build a “cake blob”: stacking the cake with layers of frosting in between, until it’s as tall as I want. Then I get my bread knife out and start shaving off cake to sculpt it into the final cake shape before covering in fondant. The left-over cake bits are great for snacking, rolling into cake pops, or mixing into ice cream.

Category: Dessert
Method: Baked
Cuisine: American