An Egg and Milk-Free Cake

An Egg and Milk-Free Cake

When you have food allergies or sensitivities, finding foods and recipes that actually taste good and not like sawdust or a brick can be really difficult. I’m allergic to corn and cow milk, although I push it when I eat the things I bake. Corn and cow milk products are in almost all recipes. The recipes that don’t have them, milk in particular, usually taste awful- and I’m not being dramatic here. Dairy-free baked good are more times than not weirdly dense, hard and just plain awful.

Growing up, my mom would make a chocolate cake recipe from my Grandma K and Great Aunt Doris. It was always my favorite cake because it was incredibly soft and didn’t need frosting . My great aunt would make this cake for her husband who was allergic to eggs and cow milk. It’s the best cake recipe I’ve ever had -or made. The cake is egg and dairy free, but I ruined that by making frosting with three sticks of butter to ice the cake. It’s an egg and milk-free cake that isn’t the consistency of a brick with a sawdust taste. In fact, it’s better than egg and dairy filled chocolate cakes.

Here are the recipes for my great aunt’s egg and milk-free chocolate cake and a cocoa and espresso chocolate frosting.

 

What You’ll Need:

CAKE 

-1-2/3 cups all-purpose flour

-1/4 cup cocoa

-1 cup granulated sugar

-1 teaspoon baking soda

-1/2 teaspoon salt

-1 cup water

-1/3 cup vegetable oil

-1/2 teaspoon vanilla extract

-1 tablespoon white or cider vinegar

 

ICING

-3 sticks butter, softened

-1 cup unsweetened cocoa

-5 cups confectioner’s sugar

-1/2 cup milk

-2 teaspoons vanilla extract

-1/2 teaspoon espresso powder

 

Combine the flour, sugar, baking soda, water, salt and vegetable oil in a stand mixer. Mix until well-combined. Add 1 tablespoon of white or cider vinegar to the batter. Mix for a few seconds on a low speed. Divide batter between two prepared round cake pans and bake in an oven preheated to 350 degrees for approximately 25 minutes. For the icing, whisk cocoa in mixing bowl to remove any large lumps. Then, cream together butter and cocoa until well-combined. Add sugar and milk to mixture by adding one cup of sugar followed by a tablespoon of milk. After each addition has been combined, turn mixer on high speed for about a minute. Repeat until all of the sugar and milk has been added. Add the vanilla and espresso powder to the mixture. Mix until well combined. To assemble the cake, place one of the completely cooled cakes on a cake stand or cake plate. Frost the top of the cake you’ve placed on the plate. Place the second cake on top, sandwiching the two. If they cakes appear to be sliding or leaning, place toothpicks between the layers. Ice the cake all over and decorate.



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