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- Dish type
- Chocolate cake
Dairy free chocolate cakes made with ingredients from your everyday baking cupboard are so hard to find these days. You need a scale for this recipes, as the weight of the eggs determines the weight of the other ingredients.
49 people made this
IngredientsMakes: 1 cake
- 3 eggs
- 180g (or the weight of the eggs) dairy free butter
- 180g (or the weight of the eggs) caster sugar
- 1 teaspoon vanilla extract
- 60g cocoa powder
- 180g (or the weight of the eggs) self raising flour
- 1 tsp baking powder
- 250g icing sugar
- 35g cocoa powder
- 145g dairy free spread
- dairy free cream, as needed
MethodPrep:20min ›Cook:25min ›Ready in:45min
- Preheat your oven to 170.C / Gas 3 -4. Weigh your eggs and, in a bowl add the same amount of dairy free butter and sugar.
- Cream your butter and sugar together until light and fluffy. You can do this by hand or use an electric mixer.
- Whisk your eggs together in a bowl and gradually add them to your sugar mix.
- Sift your coco powder, flour and baking powder together and gradually add them to your butter, sugar and eggs, beating constantly.
- When thoroughly mixed and it is the the fluffy texture of buttercream, pour evenly into two greased and lined 18cm, circular tins.
- Bake until a metal cake tester in the centre of the cake comes out clean, about 25 minutes. If the tester comes out clean, it is done. Also if the top of your cake is burning but the middle is not done, place some grease-proof paper over the top and carry on cooking the cake.
- Whilst your cake is cooking, mix your icing sugar, cocoa powder and dairy free spread together. If it is looking too dry add cream until you reach your desired consistency.
- Let your cakes cool, place some icing on top of one of the cakes, place the other one on top of that and then ice the top cake.
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My Gluten Free Chocolate Traybake Recipe (dairy free, low FODMAP)
There’s something about a gluten free chocolate traybake that I absolutely love – and no, it’s just because it’s so simple to throw together! I’m confident that you’ll agree, so that’s why I thought I’d share my gluten free chocolate traybake recipe with you all today…
When I think of my dream chocolate cake, I’m thinking of a super moist, fudgey bite of chocolate heaven… Basically a cross between a sponge cake and a brownie!
But when you buy a chocolate cake, I’d often describe it more as a ‘cocoa flavoured sponge’ than anything close to the above.
Where’s the moistness?! The rich taste of chocolate? They definitely do *not* satisfy my chocolate cravings one bit!
Well, I guess now you know why my gluten free chocolate traybake recipe exists…
(or a sheet cake as they’re often called across the pond)
Well, first of all, they’re just that little bit easier to make than a regular cake – you just pour your cake mixture into your baking tin, bake and then after letting it cool, whack your icing on. Job done – no constructing or extra tins required.
But apart from it being that little bit simpler to throw together, there’s something about these cute little cubes that you just can’t beat…
It’s just an entirely different eating experience to sitting down and eating a slice of cake with a fork like a civilised person!
(though I won’t judge you if you do)
For starters, if you cut them into rows of three, you’re left with nice little modest portions which is great for me as I 100% cannot be trusted to cut my own slice from an enormous cake.
My eyes are often hungrier than my stomach!
But most of all – I swear a traybake just tastes better somehow. I dunno if it’s the magic of the little cubes, but I would kill to get my regular layer cakes to to turn out as moist and fluffy as my gluten free chocolate traybake recipe!
If you’re low FODMAP, just make sure that all the milk you use is lactose free. Dairy free? Well, just go ahead and use dairy free butter/margarine/milk instead. Easy peasy!
Ok, so here’s how to make those little cubes of joy…
Moist Vegan Chocolate Cake Recipe
I don&rsquot mean to toot my own horn, but I&rsquom totally going to toot my own horn. This Vegan Chocolate Cake is probably the best cake recipe I&rsquove made &hellip. like EVER! And guess what? It&rsquos gluten free too!
When it comes to holiday baking you need to make sure that your bases are covered with the best recipes and the best quality products around! I&rsquove tried a couple kinds of gluten free flours, but in my opinion Bob&rsquos Red Mill is the best out there! Texture is a huge element for me when eating. If it tastes similar to regular flour for me, as in it&rsquos not gritty or sandy, then I&rsquom sold. Bob&rsquos Red Mill is just that, the texture is spot on which it is why it&rsquos the only gluten free flour I&rsquoll buy!
If you&rsquove walked down your baking aisle you&rsquove probably seen Bob&rsquos Red Mill products, they can be found at most of your local grocery stores. It&rsquos an employee-owned company that uses high quality whole grains with a mission to meet all vegan, paleo, and gluten-free friendly cooking and baking needs. And trust me, if you&rsquove seen the variety of products that they offer, they go well beyond satisfy that market! Bob&rsquos Red Mill offers the largest lines of organic, whole grain foods IN THE COUNTRY. All of their products are certified Kosher and made with ingredients grown from non-GMO seeds. For over three decades, Bob&rsquos Red Mill has promised to provide high-quality, minimally-processed products from the mill to your table and they have delivered!
If you&rsquore looking for a gluten free flour to use this holiday season, Bob&rsquos Red Mill is it! Ok, let&rsquos get to this crazy moist Chocolate Cake, shall we?
Ingredient Notes for a Vegan Cupcake
If you've read my article DIY Vegan Egg Substitutes you'll know that before you choose an egg replacement for plant-based cooking, you need to know what the egg does in the original recipe.
In cupcakes eggs provide moisture, fat and structure. Eggs coagulate as the cake bakes and, with the starch from the flour, form the crumb.
Meanwhile butter, and all fats in general, create baked goods that are more tender. Think about a plain bread roll verses a buttery brioche bun. Butter also provides flavour.
So, how do we make awesome vegan chocolate cupcake without butter or eggs? The answer is simpler than you think. In this recipe we are using a mixture of buttermilk (for making a tender crumb), sunflower oil (for fat) and leavening agents for lift and structure.
All of these ingredients are most likely in your pantry! Don't worry, we're going to make the buttermilk ourselves. Are you ready?
Easy Vanilla Crazy Cake | Eggless, Dairy-Free, and Vegan!
To a large mixing bowl, add the flour, sugar, salt, and baking soda. Mix up those ingredients.
Add the oil, vinegar, vanilla extract, and water. Mix using a whisk until it forms a batter and most of the lumps are smooth.
Pour the batter into the two prepared cake pans. Bake on the middle oven rack for 30-35 minutes until the cake is cooked and a toothpick inserted in the middle of cakes comes out clean. Transfer cakes to a cooling rack and let cool.
In a mixing bowl, use a hand mixer to cream together butter spread and confectioners sugar. Add in vanilla and almond or coconut milk. Mix until smooth and creamy. Frost the cooled cake as desired.
Need a quick one-bowl cake that&rsquos super easy to make for dessert?
Try making this simple Crazy Cake, Wacky Cake, or some call it Depression Cake! It was popular to make cakes like this during the Depression-era when eggs, butter, and milk were harder to come by.
Because it&rsquos missing dairy and eggs, Crazy Cake can also be a great option for those who have food allergies or follow a vegan diet. The best part&mdashit&rsquos a very affordable cake to make from scratch.
What it&rsquos not missing, however, is taste!
This is an incredibly delicious cake to consider as an EASY to bake treat because you can just mix it up in one bowl, and pop it in the oven.
Easy Moist Chocolate Cake
- Author: Life, Love and Sugar
- Prep Time: 20 minutes
- Cook Time: 32 minutes
- Total Time: 52 minutes
- Yield: 12 - 15 Servings 1 x
- Category: Cake
- Method: Oven
- Cuisine: American
This chocolate cake recipe is super easy to put together, moist and delicious! It’s almost as easy as a box mix, but even tastier.
- 1 3/4 cups ( 228g ) all purpose flour
- 2 cups ( 414g ) sugar
- 3/4 cup ( 85g ) natural unsweetened cocoa powder
- 2 1/4 tsp baking soda
- 1/2 tsp baking powder
- 1 tsp salt
- 1 cup (240ml) milk
- 1/2 cup (120ml) vegetable oil
- 1 1/2 tsp vanilla extract
- 2 large eggs
- 1 cup (240ml) hot water
- 1/2 cup ( 112g ) butter
- 1/2 cup ( 95g ) shortening
- 3 cups ( 345g ) powdered sugar
- 1/2 cup ( 57g ) natural unsweetened cocoa powder
- 1/4 tsp vanilla extract
- 4 – 5 tbsp (60-75ml) water or milk
- Sprinkles, optional
1. Preheat oven to 350°F (176°C) and prepare a 9×13 inch cake pan with non-stick baking spray.
2. Add the flour, sugar, cocoa, baking soda, baking powder and salt to a large mixer bowl and combine. Set aside.
3. Add the milk, vegetable oil, vanilla extract and eggs to a medium sized bowl and combine.
4. Add the wet ingredients to the dry ingredients and beat until well combined.
5. Slowly add the hot water to the batter and mix on low speed until well combined. Scrape down the sides of the bowl as needed to make sure everything is well combined.
6. Pour the batter into the prepared cake pan and bake for 29-32 minutes, or until a toothpick comes out with a few moist crumbs.
7. Remove cake from oven and allow to cool.
8. To make the frosting, combine the butter and shortening in a large mixer bowl and mix until smooth.
9. Add 2 cups of powdered sugar and mix until smooth.
10. Add the vanilla extract and 3 tablespoons of water or milk and mix until smooth.
11. Add remaining powdered sugar and cocoa and mix until smooth.
12. Add remaining water or milk as needed and mix until smooth, keeping an eye on the consistency of the frosting so it doesn’t get too thin.
13. Beat frosting on medium speed for 2-3 minutes until it has lightened in color and gotten fluffy.
14. Spread frosting evenly onto the cake. Top with sprinkles, if desired.
Keywords: easy chocolate cake recipe, best chocolate cake recipe, chocolate sheet cake, birthday cake recipe, chocolate frosting
Gluten + Dairy Free Caramel Mousse Cakes
Is it Friday yet? Please say yes.
It’s been a long week in a series of long weeks – and I need my weekend. Time to regroup, to sleep in, to have breakfast at 11 am, to bake at a time other than it’s-getting-late-shouldn’t-you-be-thinking-of-sleep-rather-than-brownies o’clock.
A few weekends ago, I felt like eating a fancy pancy dessert, and so… these happened. These, of course, being the most delicious gluten and dairy free caramel mousse cakes.
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Okay, don’t start freaking out. Deep breaths now. Yes, a mousse cake is a fancy pancy dessert straight out of a posh restaurant. And YES you can totally make it! Trust me.
The first part is making the chocolate shells. You’ll need a silicone mould (I’ve used this one from Amazon, it works beautifully), melted dark chocolate, a spoon, and a large plate or tray. All you need to do is about half-fill each half-sphere mould with melted chocolate, spread it around with a spoon, turn the silicone mould upside-down over the plate and let the excess (luscious, delicious, tempting) dark chocolate drip off.
And into the freezer it goes for about 20 minutes. A second chocolate coat (for a chocolate shell that won’t break) and back into the freezer. Easy. Peasy.
The dairy free “caramel” mousse of the mousse cake is ingenious (if I do say so myself) and quite unexpected. Remember the marshmallow frosting from the marshmallow brownies and the pumpkin cupcakes? We’re using that, with a twist.
The twist comes in using coconut sugar. This keeps the dessert refined sugar free, and gives it the wonderful caramelised flavour… without actually using caramel.
All you need to do is heat egg whites, coconut sugar and a pinch of cream of tartar in a heat-proof bowl above simmering water to 150 ºF (65 ºC) – at which point the egg whites are safe to eat and the sugar is dissolved – and then transfer the yummy mixture into a stand mixer (or use a hand mixer) and whisk whisk whisk until pale, fluffy and utterly divine.
The mixture is then piped into the frozen chocolate shells… and back into the freezer they go.
The final part of the mousse cake is the cookie bottom. 5 ingredients, endless flavour.
We’re keeping things dairy free by using coconut oil. That’s creamed together with coconut sugar, and then eggs, flour and salt are added. The cookie dough is refrigerated, rolled out into a single sheet, baked and circles are cut out. Simple, right? Simple as… mousse cake?
The left-over cookie scraps are the we’re-almost-there-and-we’re-totally-rocking-fancy-desserts encouragement-meets-reward treats. Enjoy.
Finally, the mousse-filled chocolate shells are taken out of the mould, put onto the cooled cookie bottom and (if you can wait that long), some decorations are put on top.
Because what is a fancy pancy dessert but an excuse to use borderline pretentious decorations?
I decided on spun sugar domes that fit the chocolate shells, but if you want to keep it 100% refined sugar free, you can use a dusting of cocoa powder, white chocolate cigarellos… or, you know, go all the way with gold leaf. The possibilities are endless, and it all depends on: (a) how impatient you are to dig in, (b) how lazy you are, and (c) how many people are circling around you with puppy eyes, waiting for a bite (or ten).
1) Making a mousse cake isn’t all that difficult, even if it’s a fancy pancy one.
2) Being gluten and/or dairy free shouldn’t (and doesn’t) prevent you from enjoying sophisticated desserts.
3) It’s not Friday yet. But Thursday is basically just almost-Friday, so it’s OK.
My easy ginger cake recipe is the cake for people who say they cannot bake. It is the most forgiving recipe ever, you simply bung it all into a bowl, blender or food processor and whizz it up into a smooth batter. Pour into a lined tin and bake. You don’t even need to worry (that much) about the size of the tin as it is very easy to adjust the baking time.
This easy ginger sheet pan cake is one of my favourite cake recipes, and made entirely from non-perishable store cupboard ingredients, so it is the ultimate free-from easy ginger cake – both egg free, dairy free and vegan, and also will work when made with gluten free flour. The recipe is very forgiving so you can vary quantities and really is a genuine bung it all in the food processor and whizz then bake recipe. If you didn’t know no one would ever guess this cake is vegan!
Although delicious fresh from the oven the cake keeps well and actually improves with age the top becomes wonderfully moist and sticky after a few days in a tin. It reminds me of shop ginger cake the texture is like the Mcvitie’s one in the dark red wrapper which I had as a child, but with fewer additives and more flavour. I now far prefer baking with oil rather than fat as I think that it gives a far moister cake.
For extra zing in for this vegan ginger cake add a dash of chilli powder. Or, I often add a handful of dried dates or figs for extra texture and flavour. The seeds of the figs provide a slight popping crunch to the otherwise soft cake. If you do not have treacle, golden syrup, dark maple syrup or molasses would work well in its place.
The Ultimate Chocolate Cake
Preheat oven to 160°C fanbake. Grease a 30cm-diameter springform cake tin and line the base with baking paper.
Place all ingredients except Chocolate Ganache and raspberries in a large bowl, electric mixer or food processor and mix or blitz until the ingredients are combined and the butter is fully incorporated. Pour into prepared tin and smooth top. Bake for 1 hour or until a skewer inserted into the centre comes out clean. Allow to cool in the tin. If not using at once, the cake will keep for about a week in a sealed container in the fridge. You can also freeze it uniced.
When you are ready to ice the cake, slather chilled Chocolate Ganache over the top. Top with fresh raspberries and serve.
To make chocolate cupcakes, preheat oven to 160°C and line 24 muffin pans with paper cases. Prepare cake batter according to the instructions for The Ultimate Chocolate Cake (see above). Spoon mixture into the paper cases, filling about two thirds full. Bake for 25-30 minutes. Cool before icing. For icing, beat 200g firm cream cheese with 100g softened butter until smooth. Gradually beat in 2 cups icing sugar until smooth and creamy. Add a few drops of food colouring to get the desired colour. Icing can be stored in the fridge in a sealed container for up to a week. Pipe onto the cakes and top with confectionery sprinkles. Makes 24.
Preheat oven to 350 degrees F and prepare 2 8-inch cake pans by lightly greasing and flouring cake pans. You can also turn these into German chocolate cupcakes (this batter will make 24 cupcakes).
In a measuring glass, add 1 cup of milk and stir in 1 teaspoon of apple cider vinegar. Set aside for 2-5 minutes. This will create a buttermilk that brings out the best chocolate flavor!
In the bowl of a mixer (or a large mixing bowl if using a hand-held mixer or making it by hand), combine the flour, sugar, cocoa, baking soda, and salt.
Add in the eggs, oil, and buttermilk, scraping down the sides of the bowl as needed. Try not to over mix. Stop mixing as soon as everything is incorporated.
With the mixer on low, slowly add in the hot coffee or water. You want a very slow and steady stream so that it doesn't cook the eggs. Scrape down the side of the bowl halfway through adding the coffee and then continue until it's all incorporated. Scrape down bowl one last time after adding all of the coffee and mix again. The batter will look fairly runny, but it should be smooth.
Divide your German chocolate cake batter evenly into 2 cake pans.
Bake for 26-30 minutes, until a toothpick comes out clean or with a few crumbs, but no wet batter.
Allow the cakes to fully cool before frosting.
*These can be wrapped in a layer of cling wrap and then foil and frozen for up to 2 months at this point.
Coconut and pecan filling (dairy-free option)
In a medium saucepan, add the butter (or vegan butter), sugar, and coconut cream and place it over medium heat.
Bring mixture to a low boil, while stirring constantly. Cook until filling starts to thicken and coats the back of the spoon (again, stir it constantly. Don&rsquot walk away during this part. trust me on it )). Once the butter is melted, it should only take 4-6 minutes to thicken. I like to stir in a figure 8.
Once the filling is thickened, remove it from heat and mix in the vanilla, shredded coconut, and chopped pecans.
Allow to cool completely before filling the cake. I like to throw it in the fridge to help it cool faster. You could also make it a day or two in advance, storing it in an air tight container in the fridge. Just let it sit at room temperature for an hour before frosting your cake.
Chocolate buttercream frosting (dairy-free option)
In the bowl of a mixer (or large mixing bowl if using a hand mixer), add softened butter and whip on high until creamy, about 20 seconds
Add in 1 cup of powdered sugar and cocoa, 2 tablespoons of the milk, and the vanilla. Turn the mixer on slowly to incorporate all the ingredients, scrape the bowl, and then turn mixer to medium to beat the frosting.
Scrape the bowl, and add in the remaining cup of powdered sugar.
Turn mixer on low, scrape the bowl, and then turn to medium-high for 30 seconds.
If needed, add in the last tablespoon of milk, scrape the sides of the bowl, and beat for another 10-20 seconds.