I am a chocolate addict. Seriously. When I had to give up dairy, eggs, and nuts while I was nursing my daughter 5 years ago, that hardest part was giving up chocolate. I never realized what a hard core addict I was until that time. Now, there are many more kinds of dairy free chocolate on the market than there were then. Back then, I went through a really ugly withdrawl, and finally figured out some creative solutions. One of them has become a reliable standby. Seriously moist and delightfully tasty chocolate cake. I have had numerous requests for this recipe from my non-allergic friends. So, here it is:
Alia friendly Chocolate Cake
2 2/3 c flour
2 t baking soda
2/3 c cocoa
2 c sugar
1 t salt
2 c water
2 t vanilla
2/3 c oil (I prefer to bake with corn oil- it lends a buttery flavor)
2 t vinegar
Preheat oven to 350. Sift dry ingredients into a bowl. Add liquid. Mix well. (Note: batter will be thin.) Bake in 2 greased layer pans or one 13x9x2 for 30 minutes. Cool and frost. (My husband has never liked my attempts at allergy friendly chocolate frosting, so I buy a tub of Pilsbury Chocolate Fudge. It is wonderful.) Don't blame me if you eat the whole cake in one day.
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