Recipe: Tasty Egg-Free and Dairy-Free Moist Cocoa Cake

Carlos Haynes
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Recipe: Tasty Egg-Free and Dairy-Free Moist Cocoa Cake
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Recipe: Tasty Egg-Free and Dairy-Free Moist Cocoa Cake Delicious, fresh and tasty.

Egg-Free and Dairy-Free Moist Cocoa Cake. Great recipe for Egg-Free and Dairy-Free Moist Cocoa Cake. I created this recipe because I wanted people, who have egg allergy, to eat these cup cakes. If the batter becomes thick and sticky, the texture won't turn out so good.

Pour the wet mix into the dry ingredients, and gently mix with a whisk until combined and lump-free.

But this Dairy Free, Egg Free Chocolate Cake is totally different!

It is dense, moist, and rich-everything a chocolate cake should be.

You can cook Egg-Free and Dairy-Free Moist Cocoa Cake using 11 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Egg-Free and Dairy-Free Moist Cocoa Cake

  1. You need 180 grams of Bread flour.

  2. You need 30 grams of Cocoa powder.

  3. You need 130 grams of Sugar.

  4. You need 1/3 tsp of Salt.

  5. Prepare 1 tsp of Baking soda.

  6. Prepare 5 tbsp of Vegetable oil.

  7. Prepare 180 ml of Water.

  8. It’s 1 tbsp of Vinegar.

  9. It’s 1 dash of Vanilla oil.

  10. It’s 50 grams of Candied orange peel.

  11. You need 1 of Banana.

And it bakes up so beautifully, even without eggs or any egg substitute.

The secret ingredients are vinegar, baking soda, and hot water.

Ingredients for Dairy-free, Egg-free Chocolate Cake Cocoa powder: this is totally optional but totally recommended..

Add the soy milk mixture, eggs (or egg replacer, if using), coffee, dairy-free sour cream, vegetable oil, and vanilla extract to the well.

Egg-Free and Dairy-Free Moist Cocoa Cake step by step

  1. Preheat the oven to 180℃ (356 Fahrenheit). Pour hot water over orange peel, drain the excess water, and chop into small pieces. Cut the banana into 5 pieces..

  2. Add the bread flour, cocoa powder, sugar, salt, and baking soda, then mix using hands. When there are cocoa and sugar lumps, crush them with your fingers and mix well..

  3. Add the vegetable oil, water, vinegar, and vanilla oil, then briefly mix with a fork until they are well blended. Please be careful not to mix too much..

  4. Divide the batter in half. Mix the chopped orange peel into one portion..

  5. Place paper cups in the pan, and pour in the Step 4 batter. Place the banana slices on top of the plain ones (without the orange peel)..

  6. Bake in the oven for 25 minutes at 180℃ (356 Fahrenheit)..

The cake turned out just as moist and rich as my regular chocolate cake.

For the frosting, I did the same combination of vegan butter and hi-ratio shortening as I did for my dairy free vanilla frosting.

I also added some melted dark chocolate and a little cocoa powder with the powdered sugar.

This egg-free and dairy-free vanilla cake is paired with a light and fluffy vanilla frosting and fresh strawberries.

My egg free and dairy free cakes are ready for you!