Dairy Free Double Chocolate Cake with Dairy Free Peanut Butter Icing

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!

Delicious Dairy-Free Chocolate Cake with Peanut Butter Icing

Dairy Free Double Chocolate Cake with Dairy Free 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.