Completely dairy free chocolate is hard to come by. If I am lucky enough to find a dairy free chocolate bar processed in a dairy free facility it costs an arm and a leg; so I turn to cocoa. I was craving a chocolate cake after browsing through my mother in-law's copy of martha's living cookbook. So I sketched the recipe down, played with substitutions, and out came this lovely little cake. It smelled heavenly while baking because of the coconut oil, and the eggs are easily substituted with ener-g egg replacer making it completely animal free. This cake is almost vegan, complete sin.
It was a little dry when it came out of the oven, but moistened up after sitting covered for a while. I think when I make it again I will add two teaspoons of vinegar to help make it even more luscious. Also, this is technically a 3 layer cake, but I made two 8-inch layers and nine regular sized cupcakes with the extra batter. They peeled without a crumb stuck to the liners. Speaking of, have you seen these lovely options to adorn your baby cakes?
visit my cafe zupas post for the chocolate frosting recipe I used, completely vegan. plus it has marshmallows in it, yum.
almost vegan chocolate cake
adapted from martha
3 cups cake flour
1 teaspoon baking soda
1/2 teaspoon salt
3/4 cup cocoa
1/2 cup boiling water
1 cup rice/almond/soy milk
3/4 cup vegan/dairy free baking margarine
3/4 cup coconut oil, at room temperature or a little softened
2 1/4 cup sugar
1 vanilla bean or 1 Tablespoon vanilla extract
"Butter" three 8-inch cake pans and line with parchment paper. (my sissy is a whiz at this!) Sift together cake flour, baking soda and salt; set aside. Combine cocoa and boiling water, then whisk in milk until smooth; set aside to cool. Cream margarine, coconut oil and sugar in mixer, add vanilla bean. Break in eggs one at a time, or add in prepared egg replacer. Add flour and chocolate mixtures, alternating between the two and ending with flour (lil' bit of chocolate, lil' bit of flour, etc.) until well combined.
Fill cake pans and bake at 350 degrees for about 45 minutes or until an inserted toothpick comes out clean, you know the drill. Allow to cool in the pans for about 10 minutes, then cool completely on wire rack. Frost with this delicious chocolate marshmallow frosting.
I have to note that my knowledge of dairy free baking has been assisted in great part by Marika of madcapcupcake. She was so kind and answered a lot of my questions through email when I started out on this journey. She has been a culinary inspiration even before my dairy free days.