I volunteered to bake a cake to celebrate an anniversary and one person could not eat dairy. I searched for recipes that would be mindful of the requirement, yet tasty to all of the guests at the party. This was the end result, and I actually think it was better than other chocolate cakes I’ve made in the past. Serious bakers will recognize it as basically a “Depression” or “Wacky” cake, which I modified to my own taste. The end result was a very moist and tasty cake!
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| Delicious Dairy-Free Chocolate Cake with Peanut Butter Icing |
Ingredients
For the
cake:
2 1/4 cups
all-purpose flour
1 1/8 cup
granulated sugar
1/2 cup
unsweetened cocoa powder
1 1/2 teaspoon
baking soda
3/4 teaspoon
salt
½ cup
vegetable oil
1 1/2 tablespoon
apple cider vinegar
1 tablespoon
vanilla extract
1 1/2 cups
brewed coffee at room temperature
1/3 cup dairy-free
chocolate morsels
Baking spray
Directions
Preheat the
oven to 350 degrees. Lightly spray a 9x13 inch baking pan with baking spray.
Sift
together the flour, sugar, cocoa powder, baking soda and salt. Whisk the mixture
until evenly combined. Make 1 large well in the center of the
cake, and 2 small wells on either side of the large one. Pour the oil into the
large well, the vanilla into one of the small wells, and the vinegar into the
other small well. Pour the coffee evenly over everything in the bowl. With an
electric mixer blend the entire mixture until just combined. Stir in chocolate
morsels. Pour into baking pan and spread evenly.
Bake for
25-30 minutes, until a toothpick inserted in the center of the cake comes out
clean. Let the cake cool in the pan on a wire rack about 2 hours
Dairy-Free
Peanut Butter Frosting
Ingredients
1 cup creamy
peanut butter
3/4 cup salted
vegan butter (I like Miyoko’s Plant Butter)
2 teaspoons
pure vanilla extract
2 cups powdered
sugar, sifted
2-3
tablespoons unsweetened, plain non-dairy milk (I found I didn’t need it and
added more powdered sugar)
Instructions
Cream
together the peanut butter and plant butter with an electric mixer fitted with
the paddle or whisk attachment.
Add vanilla and 1 cup of powdered sugar. Continue to mix gradually increasing the speed until the sugar is fully incorporated. Add remaining powdered sugar. Mix until smooth and creamy. If not firm
enough add an additional 1/4 cup of sifted powdered sugar or if too thick whisk
in the milk one tablespoon at a time, if needed, until the frosting is light
and fluffy.
Refrigerate
until ready to serve.
