Hey everyone, hope you are having an amazing day today. Today, I’m gonna show you how to make a special dish, non-egg dairy-free chocolate cake. One of my favorites. This time, I’m gonna make it a bit tasty. This will be really delicious.
But this Dairy Free, Egg Free Chocolate Cake is totally different! It is dense, moist, and rich-everything a chocolate cake should be. And it bakes up so beautifully, even without eggs or any egg substitute. The secret ingredients are vinegar, baking soda, and hot water.
Non-Egg Dairy-Free Chocolate Cake is one of the most popular of current trending meals on earth. It is simple, it is fast, it tastes delicious. It is enjoyed by millions every day. Non-Egg Dairy-Free Chocolate Cake is something that I have loved my whole life. They’re nice and they look fantastic.
To begin with this particular recipe, we have to prepare a few components. You can cook non-egg dairy-free chocolate cake using 13 ingredients and 12 steps. Here is how you can achieve it.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)The ingredients needed to make Non-Egg Dairy-Free Chocolate Cake:
- Take 100 grams Oatmeal
- Take 240 ml Non-flavored soy milk
- Make ready 60 grams Raw beet sugar (or regular white sugar)
- Take 1⁄3 tsp Natural salt
- Take 30 grams Walnuts
- Prepare 30 grams Raisins
- Prepare 2 tbsp Rum or other liquor
- Take 90 grams ★Cake flour
- Prepare 8 grams ★Baking powder (aluminium-free)
- Get 15 grams ★Unsweetened cocoa
- Prepare For decoration
- Prepare 2 batches Dairy-free Chocolate Cream
- Make ready 1 Walnuts
Devil's food cake is a chocolate cake that gets its name because it is considered a counterpart to angel food cake which is the white. There really is no strict way to depreciate Devil's food cake from regular chocolate cake though some say it calls for more chocolate. Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth.
<<<<<<< HEAD ======= >>>>>>> 4d1aa472 (theme adsterra-za)Steps to make Non-Egg Dairy-Free Chocolate Cake:
- Line the cake tin with baking paper. Roughly chop the raisins and flavour with the rum. Roast the walnuts in a oven toaster for 5 minutes and roughly chop.
- Pulverize the oatmeal in a food processor. Fill the steamer with water and set over heat.
- Put the soy milk, sugar, salt, raisins, walnuts, and oatmeal in a bowl and mix well to allow the oatmeal to absorb the liquid ingredients.
- Sift in the ingredients marked with ★ and, using a rubber spatula, fold the mixture together until it's no longer powdery and has an even texture.
- Pour the mixture into the cake tin. Make a slight dent in the center of the mixture using a spatula.
- Once the steam starts rising from the steamer, place the cake tin inside and steam on high heat for 30 minutes. Test to see if the cake is done by inserting a skewer into the center. If it comes out clean, it's ready. This completes the fluffy sponge.
- Once cooked, remove the sponge from the tin and leave to cool. Slice away any parts of the top of the cake which have expanded too much (you can use these slices for taste testing ♪), then slice the cake into 2 layers. I recommend using a wet knife for easy cutting.
- Once the sponge has completely cooled, decorate with the dairy-free chocolate cream.
- To decorate: Spread the chocolate cream over the top of one layer of sponge, then sandwich the other layer on top of that.
- Spread cream over the top of the cake and even it out with a spatula. Lift the cream, a dollop at a time, over the sides of the cake, then evenly spread it all the way around.
- Use the leftover cream to fill in any gaps and smooth everything out with a fork or spatula. Decorate with walnuts to finish.
- When cutting to cake, it's easiest to use a wet knife. Clean the knife after each cut to get a nice, neatly sliced cake.
Once the chocolate is melted, add the coconut oil and powdered sugar. Beat with a hand mixer or whisk until smooth. For the base of this cake, I used my go-to chocolate cake recipe. I subbed canned coconut milk for the buttermilk, excluded the eggs and added white distilled vinegar - which, if you read my full post from my egg-free and dairy-free vanilla cake, you'll know was the key to success in these cakes. Add the eggs, almond milk, olive oil and vanilla and gently fold.
So that’s going to wrap this up for this special food non-egg dairy-free chocolate cake recipe. Thanks so much for your time. I’m sure you can make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page in your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
