In honour of my nomination for the MAD blog Awards ‘Best Food Blog’ here is a delectable chocolate cake. Also nominated ‘Best Chocolate Cake Ever’ by both my husband and dad
The photos are terrible as the lighting was low…it was my husband’s 30th birthday (yes, he is younger than me ;)) and it looks like Thomas decorated the cake (I need to practice my decorating skills!!!) BUT it tastes like heaven!
Dairy-Free Chocolate Cake
330g self raising flour
500g granulated sugar or 300g stevia
135g cocoa powder
1 1/2 tsp baking powder
1/2 tsp salt
3 eggs, at room temperature
1 1/2 cups soy, almond, or rice milk
1 1/2 tbs white vinegar
1 1/2 cups strong black coffee, hot
3/4 cup vegetable oil or coconut oil (melted)
1 1/2 tbs vanilla extract
Preheat the oven to 170 degrees. Prepare three, 9 inch cake pans by lining each of them with parchment paper, buttering them, and dusting them with flour.
Sift the flour, sugar, cocoa, baking powder, and salt into the bow of a mixer.
Combine the non-dairy milk, vinegar, coffee, oil, vanilla extract in a medium bowl. Beat in the eggs.
With the mixer on low mix everything until combined (mix wet ingredients first then slowly add the dry ingredients). The batter will be very thin.
Divide the batter equally between the three prepared pans. Bake for about 30 minutes, rotating pans half way through baking.
Make sure the cakes to cool completely before frosting.
Dairy Free Chocolate Frosting
1.5 cups non-dairy butter, I used ‘Pure’ sunflower butter, softened
4 cups icing sugar
1 cup cocoa powder
1 tbs vanilla extract
1/2 cup soy, almond, or rice milk
Sift and mix the icing sugar and cocoa in a large bowl.
Beat the butter for a few minutes until it is creamy.
Add the dry ingredients to the butter. Then add the non-dairy milk and mix everything using the food mixer until a creamy, smooth texture is achieved.
This recipe is adapted from The crafting Foodie Blog
Please nominate me for the MAD 2014 blog awards ‘Best Food Blog’ or any other category