Yield 24 Number Of Ingredients 8 Steps:
Preheat oven to 350 degrees F (175 degrees C), grease and flour a 9x13 inch pan. In a large bowl, sift together flour, cocoa powder, soda and salt. Add sugar and mix together. Add oil, water and vanilla and mix thoroughly. Pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 1 hour or until toothpick inserted in center comes out clean.
Yield 10 servings Number Of Ingredients 17 Steps:
In a microwave-safe measuring cup, or in a small pot on the stove, heat the coconut milk until hot, but not boiling (about 2 minutes in the microwave). Place the dairy-free chocolate in a large bowl and pour the hot coconut milk over it, allowing the milk to melt the chocolate. Mix well to combine. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth. Cover and refrigerate overnight. Preheat the oven to 350°F (180°C). Grease 3 separate 8-inch (20-cm) round cake pans and set aside. In a large bowl, add the whole wheat flour, dark cocoa powder, sugar, baking soda, baking powder, and salt. Whisk to combine and set aside. In a separate large bowl, add the almond milk, coconut oil, applesauce, maple syrup, apple cider vinegar, and vanilla extract. Whisk to combine. In two batches, add the dry mixture to the wet mixture, folding with a spatula until combined. Some clumps are okay. Divide the batter evenly between the 3 pre-greased cake pans and bake for 35-45 minutes, or until a toothpick comes out almost entirely clean. Cool completely. Remove the frosting from the fridge and mix it up well. Choose which cake will be your bottom layer and cover evenly with about 1 cup (115 G) of frosting. Top with the second layer, frosting evenly again. Add the final layer and frost the top and the sides of the cake generously, topping with berries of choice for garnish. Enjoy!
Time 50m Yield 8 Number Of Ingredients 10 Steps:
Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan. In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan. Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.
Time 45m Yield 1 13 x 9 cake, 12 serving(s) Number Of Ingredients 9 Steps:
Preheat oven to 350 and grease or spray a 13 x 9 pan with cooking spray. Sift together dry ingredients. Add remaining ingredients and mix until combined and smooth. Pour into prepared pan and bake for 35-40 minutes or until toothpick inserted in center comes out clean. Allow to cool in pan before removing. Frost if desired.
More about “egg free dairy free moist chocolate cake recipes”
Time 24m Yield 6 serving(s) Number Of Ingredients 9 Steps:
Heat oven to 350°. Mix flour, sugar, cocoa, baking soda and salt with fork in an ungreased square pan. (Add the coffee powder here if you’ve opted for that flavor.). Mix in remaining ingredients. Bake 20-25 minutes (but I don’t mind it if it’s still a bit moist in the middle). Either top with powdered sugar for a snacking cake or melt bittersweet chocolate with a bit of honey to make a fancy glaze.
