Non-dairy cake?!
Non-dairy cake?
I want to make a cake for my sisterinlaw's birthday but she is having all kinds of digestive problems one of them is dairy any good recipes for a nondairy cake or desert ?
Answers:
Egg-Free Dairy-Free Nut-Free Cake
"This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips."
1 - 8x8 cake
PREP TIME 15 Min
COOK TIME 35 Min
READY IN 50 Min
INGREDIENTS
1 1/2 cups all-purpose flour
1/2 teaspoon salt
1 cup white sugar
1/4 cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
1/2 cup semi-sweet chocolate chips
DIRECTIONS
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.
I don't have a recipe, but there are tons of good flourless chocolate cake recipes out there and many of them were designed with vegans in mind, i.e. no eggs or dairy. If you do a search on "vegan chocolate cake recipes" you will find literally hundreds. And best of all, they are so incredibly rich and delicious that your dairy-eating friends will swoon: they will never notice that anything is "missing". Best of luck.
Non-Dairy Chocolate Cake with German Chocolate Frosting SUBMITTED BY: Karena-"I have a stepfather who is a chocoholic and lactose intolerant. This works for him."
INGREDIENTS
2 1/3 cups all-purpose flour
1 cup whole wheat flour
1 1/4 teaspoons baking soda
2/3 cup unsweetened cocoa powder
2/3 cup packed brown sugar
2/3 cup vegetable oil
1 cup water
3/4 cup maple syrup
2/3 cup applesauce
1 1/4 tablespoons cider vinegar
2 1/2 teaspoons vanilla extract
1 quart soy milk
1 cup barley malt syrup
2 cups brown rice syrup
5 tablespoons egg substitute
1/4 cup water
1 (10.5 ounce) package crumbled firm silken tofu
1 1/2 pounds flaked coconut
3 cups chopped pecans
6 tablespoons arrowroot powder
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C). Grease and flour two 10-inch round cake pans.
In a large bowl sift together all-purpose flour, whole wheat flour, soda, and cocoa.
In another bowl mix the brown sugar, oil, 1 cup water, maple syrup, applesauce, vinegar, and vanilla. Add the dry ingredients to the wet and mix for 2 minutes. Pour into prepared pans.
Bake at 350 degrees F (175 degrees C) for 30 to 40 minutes.
Cool and frost with Non-Dairy German Chocolate Frosting. To make frosting: scald soy milk, barley malt syrup, and brown rice syrup.
Mix egg substitute and 1/4 cup water until foamy. Add to milk and syrup mixture and cook until thickened.
Blend tofu in food processor until smooth and add to thickened syrup mixture with coconut, pecans, and arrowroot. Cook for 2 minutes and remove from heat. Cool.
EASY NON-DAIRY CHOCOLATE CAKE
3 c. flour
2 tsp. vinegar
2 c. sugar
2/3 c. salad oil
1 tsp. salt
2 tsp. vanilla
1/2 c. Hershey's cocoa
2 c. cold water
2 tsp. baking soda
In large bowl, mix by hand flour, sugar, salt, cocoa and baking soda. Add vinegar, salad oil, vanilla, and water. Mix by hand. Bake at 350 degrees in 9x13 inch pan; test at 30-35 minutes.
If smaller cake is desired, half the recipe, bake in 9x9 inch pan.
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EASY COCONUT CAKE
1 pkg. deluxe white cake mix
1 (6 oz.) pkg. fresh frozen coconut
1 c. milk
1 c. sugar
1 (12 oz.) carton non-dairy whipped topping
Prepare cake mix as directed on package for sheet cake recipe. While cake is baking, combine half of the coconut with the milk and sugar; set aside. Remove cake from oven and pour coconut mixture evenly over cake. Cover with foil and refrigerate 3 to 4 hours or overnight. Spread whipped topping over cake. Sprinkle with remaining coconut. Store in refrigerator.
Serves 12 to 15.
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NO EGG NON DAIRY CHOCOLATE CAKE
3 1/3 c. Softasilk cake flour or 3 c. all purpose flour
2 c. sugar
1/2 c. cocoa
2 tsp. baking soda
1 tsp. salt
2/3 c. vegetable oil
2 tsp. vinegar
1 tsp. vanilla
2 c. cold water
Heat oven to 350 degrees. Grease and flour 2 round pans. Mix flour, sugar, cocoa, baking soda and salt in large bowl. Mix oil, vinegar and vanilla. Stir oil mixture and 1 cup of the water into flour mixture until smooth. Stir in remaining water. Beat vigorously 1 minute. Immediately pour batter into pans. Bake 30 to 35 minutes or until toothpick inserted in center comes out clean. Cool 10 minutes; remove from pans. NOTE: This is very good baked as brownies using a jelly roll pan.
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NON-DAIRY CHOCOLATE CAKE
3 c. flour
2 c. sugar
2 tsp. baking soda
1 tsp. salt
12 rounded tbsp. cocoa
2 c. water
2 tbsp. vanilla
2 tbsp. vinegar
2/3 c. oil
Sift together first 5 ingredients. Add water, vanilla, vinegar, and oil. Mix 4 minutes at medium speed of mixer. Pour into greased and floured 13 x 9 inch pan. Bake at 350 degrees for 30 minutes.
NOTE: No eggs or milk in this recipe.
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NON-DAIRY CHOCOLATE FUDGE CAKE
1 c. cocoa powder
1 tsp. salt
2 tsp. baking soda
2 1/2 c. flour
2 eggs
1 c. mayonnaise
2 c. sugar
2 tsp. vanilla
1 1/2 c. warm water
Sift together cocoa, salt, baking soda and flour; set aside. In separate bowl mix eggs, mayonnaise, sugar and vanilla. Blend and beat well all ingredients together while adding 1 1/2 cups warm water.
When thoroughly mixed, pour batter into 2 greased 8 inch round pans or fill cupcake pans which have been greased or lined with papers. Bake at 350 degrees (30-40 minutes for 8 inch pans) (15 minutes approximately for cupcakes). Check for doneness with toothpick
Welfare Cake
"This cake is so moist that you would swear it was from a box!"
Original recipe yield: 1 - 9x13 inch pan.
INGREDIENTS:
3 cups all-purpose flour
2 cups white sugar
1/2 cup unsweetened cocoa powder
2 teaspoons salt
1 tablespoon baking soda
1/2 cup vegetable oil
2 tablespoons distilled white vinegar
1 1/2 teaspoons vanilla extract
2 cups water
DIRECTIONS:
Preheat oven to 350 degrees F (175 degrees C). Grease and flour a 9x13 inch pan.
In a large bowl, combine flour, sugar, cocoa, salt and baking soda. Make a well in the center, and pour in the oil, vinegar, water and vanilla.
Mix well, then pour into a 9x13 inch pan. Bake at 350 degrees F (175 degrees C) for 40 minutes, or until a toothpick inserted into the center comes out clean.