If you have friends (or children) with milk or egg allergies, this cake is a delicious and easy alternative to cakes loaded with eggs and dairy. It’s very chocolatey, so I usually use vanilla icing. If you decide to use chocolate icing – be prepared for a chocolate high! Like last week’s Chocolate Chip Oatmeal Cookies, Eggless Milkless Dark Chocolate Cake works well for a book club or readers’ group get-together or any other fun gathering. And you don’t have to have an allergy to love this cake!
Eggless, Milkless Dark Chocolate Cake
3 cups flour
2 cups sugar
1/2 cup cocoa (unsweetened)
1/2 teaspoon salt
2 teaspoons baking soda
1 stick margarine (1/2 cup) melted and slightly cooled
1-1/2 teaspoons vanilla extract
2 teaspoons vinegar
2 cups cold water
1-Preheat over to 375ºF.
2-Combine in large bowl: flour, sugar, cocoa, salt, and baking soda.
3-Add margarine, vanilla, vinegar, and cold water. Mix until well blended.
4-Pour batter into greased and floured pans. (See notes).
5-Bake for 30 minutes or until a toothpick comes out clean. (See notes).
6-Cool, then frost as desired.
1-This recipe makes a 2-layer cake using 9” diameter rounds or 8-9” square pans. Or you can make a sheet cake or bundt cake.
2-If you make a 2-layer cake or a sheet cake, 30 minutes baking time is usually enough. If you make a bundt cake, it might take slightly longer to bake. Check for doneness using either a cake tester or a toothpick to make sure the center of the cake isn’t still under-baked.
3-Remember, if you’re making this cake for someone with a milk allergy, use vegetable margarine and either soy or rice milk for making a “buttercream” icing with a box of powdered sugar.
Appearing Monday on Whimsical Words: a guest post from author, Allison Merritt.