Simple Chocolate Cake (egg and dairy-free)
1 1/2 cups flour
3 T cocoa
1 tsp baking soda
1 cup white sugar
1/2 tsp salt
1 cup cold water
5 T oil
1 T vinegar
1 tsp vanilla extract
Mix the dry ingredients and the wet ingredients separately. Make a well in the centre of the dry ingredients and add the wet ingredients. Beat until smooth.
Bake at 350 degrees:
15-18 minutes for cupcakes
22-25 minutes for cake
I just used a plain buttercream recipe for the icing, and added a little red food colouring to make it pink. I can't find the recipe anywhere, although I got it in a Martha Stewart magazine and it is basically unsalted butter and icing sugar and vanilla extract - mixed for a good long time.
Delicious!!!
5 comments:
Hi! For a dairy free icing you can use Earth's Best Buttery Taste margarine instead of butter! Tastes fine!
How great to make a recipe that everyone can enjoy! Looks yummy.
They look great! What a neat recipe! I found you from Ann's Food on Fridays!
-Kim
Hi,
Just found your recipe via Google and tried it out - works perfectly, thank you!
Rachel
Butter is dairy, so icing made with butter would not be dairy-free. Many margarines also have milk products in them so for truly dairy-free icing make sure you are using a spread labeled "Vegan" like Smart Balance vegan "Buttery Spread".
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