DAIRY FREE YELLOW CAKE RECIPE RECIPES

EGG-FREE DAIRY-FREE NUT-FREE CAKE RECIPE | ALLRECIPES

Egg-Free Dairy-Free Nut-Free Cake Recipe | Allrecipes image

This chocolate cake is so good, you'll never miss the dairy products! Check at your health food store for tofu or nondairy chocolate chips.

Provided by Bridget Brooke-meer

Categories Chocolate Cake

Total Time 50 minutes

Prep Time 15 minutes

Cook Time 35 minutes

Yield 1 - 8x8 cake

Number Of Ingredients 10

Ingredients

1 ½ cups all-purpose flour
½ teaspoon salt
1 cup white sugar
¼ cup unsweetened cocoa powder
1 teaspoon baking soda
5 tablespoons vegetable oil
1 tablespoon white vinegar
1 teaspoon vanilla extract
1 cup cold water
½ cup semi-sweet chocolate chips

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease an 8x8 inch baking pan.
In a large bowl, combine flour, salt, sugar, cocoa powder, and baking soda. Mix well with a fork, then stir in oil, vinegar, and vanilla extract. When dry ingredients are thoroughly moistened, pour in cold water and stir until batter is smooth. Stir in chocolate chips and pour batter into prepared pan.
Bake in preheated oven for 30 to 35 minutes, until a toothpick inserted in center comes out clean. Cool on a rack.

Nutrition Facts : Calories 318.9 calories, CarbohydrateContent 51.2 g, FatContent 12.2 g, FiberContent 2.3 g, ProteinContent 3.7 g, SaturatedFatContent 3.3 g, SodiumContent 303.7 mg, SugarContent 31.2 g

GLUTEN-FREE YELLOW CAKE RECIPE - GLUTEN-FREE BAKING

Gluten-Free Yellow Cake Recipe - Gluten-Free Baking image

An easy gluten-free yellow cake recipe. Dairy-free. Perfect for birthdays and other special occasions.

Provided by Elizabeth

Prep Time 15 minutes

Cook Time 30 minutes

Yield 2

Number Of Ingredients 13

Ingredients

2 1/2 cups gluten-free flour blend, see note ((12 1/2 ounces; 355 grams))
1 1/2 cups granulated sugar ((10 1/2 ounces; 298 grams))
2 1/4 teaspoons baking powder
3/4 teaspoon salt
1 cup vegetable oil ((7 ounces; 198 grams))
2/3 cup water or milk ((5 1/3 ounces; 150 grams))
4 large eggs ((about 8 ounces out of shell; 226 grams))
2 teaspoons vanilla extract
4 cups powdered sugar, sifted ((16 ounces; 453 grams))
3/4 cup Dutch-process or natural cocoa powder, sifted ((2 1/4 ounces; 65 grams))
1 cup butter or dairy-free butter replacement, softened ((8 ounces; 226 grams))
1/4 teaspoon salt
1/4 cup milk, water, or coffee (plus more as needed, see note (2 ounces; 56 grams))

Steps:

Preheat oven and prepare the cake pans. Adjust oven rack to center position. Grease two 8-inch round cake pans with gluten-free nonstick cooking spray. Preheat oven to 350 degrees F.
Make the Batter. Whisk together gluten-free flour, sugar, baking powder, and salt in a large bowl. Add oil, milk, eggs, and vanilla extract. Blend until smooth.
Bake the Cakes. Divide batter equally between the two prepared cake pans. Bake until a cake tester inserted into the center of the cake comes out clean, about 30 minutes.
Cool. Remove pans from the oven. Allow cakes to cool in the pan for five minutes and then turn out onto a wire rack to cool completely.
Prepare chocolate frosting. Whisk together powdered sugar, cocoa powder, and salt in a small bowl.
Beat butter for 30 seconds on high speed until light. Stop mixer. Add powdered sugar mix and milk or coffee. Mix, on low speed, until creamy. If frosting seems dry, add additional milk or coffee until smooth and creamy.
Frost Cake. When cake is cool, fill and frost the cake.

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