EGG-FREE DAIRY-FREE NUT-FREE CAKE RECIPE | ALLRECIPES
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
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
STRAWBERRY CUPCAKES RECIPE (WITH FRESH STRAWBERRIES) | KITCHN
Brighten up your cupcake game with fresh strawberries.
Provided by Perry Santanachote
Categories Cake Dessert Snack Baked good Cupcake
Total Time 3300S
Prep Time 1800S
Cook Time 1500S
Number Of Ingredients 13
Steps:
- Place 1 stick of the unsalted butter in the bowl of a stand mixer (or large bowl if using an electric hand mixer). Place the remaining 2 sticks unsalted butter, 2 large eggs, and 1/2 cup whole milk on the counter. Let everything sit at room temperature until the butter is softened, 1 to 1 1/2 hours.
- Arrange a rack in the middle of the oven and heat the oven to 400°F. Line a standard 12-well muffin pan with paper liners.
- Trim and quarter 8 ounces of the strawberries (about 2 cups; halve them if they’re small). Place in a medium bowl and add 1 tablespoon honey. Split 1 vanilla bean vertically and scrape out the seeds into the strawberry bowl. Stir or toss until the strawberries are throughly coated. Transfer to a rimmed baking sheet and spread into an even layer.
- Roast until slightly caramelized, about 15 minutes. Meanwhile, make the cupcake batter.
- Trim and dice the remaining 4 ounces strawberries (1 cup). Place 1 1/3 cups all-purpose flour, 1 teaspoon baking powder, and 1/4 teaspoon kosher salt in a medium bowl and whisk to combine.
- Add 1 cup granulated sugar to the bowl of butter. Beat with the paddle attachment on medium speed until fluffy, 3 to 5 minutes. Use a rubber spatula to scrape down the sides of the bowl. Add the eggs, one at a time, beating well after each addition.
- Add half of the flour mixture and beat on the lowest speed until just combined, about 30 seconds. Add the milk and 1/2 teaspoon vanilla extract, and beat on the lowest speed until just combined, about 30 seconds. Add the remaining flour mixture and beat on the lowest speed until just combined, about 30 seconds. Add the chopped strawberries and fold by hand until just combined. Divide the batter evenly between the wells of the muffin pan (about 3 tablespoons each).
- Remove the roasted strawberries from the oven and set aside to cool to room temperature. Transfer the muffin pan to the oven. Immediately reduce the temperature the oven temperature to 350°F. Bake until a tester inserted into the center of a cupcake comes out clean, 22 to 25 minutes.
- Let the cupcakes cool in the pan for 10 minutes. Transfer them to a wire rack and let cool completely. Meanwhile, wash and dry the stand mixer bowl and paddle attachment. Halve 6 small strawberries lengthwise through their stems.
- To make the frosting, place the remaining 2 sticks room-temperature unsalted butter in the bowl of the stand mixer (or large bowl if using an electric hand mixer). Beat with the paddle attachment on medium speed until smooth, about 20 seconds. Gradually beat in 2 cups of the powdered sugar, stopping to scrape down the sides of the bowl as needed. Add the roasted strawberries and beat until combined, about 3 minutes. Gradually beat in the remaining 2 cups powdered sugar until combined. Beat until the frosting is glossy and fluffy, 3 to 5 minutes more.
- Dollop the frosting onto the cupcakes, or transfer to a piping bag fitted with a tip and pipe onto the cupcakes. Garnish each cupcake with a strawberry half.
Nutrition Facts : SaturatedFatContent 15.5 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 102.3 g, SugarContent 60.7 g, ServingSize Serves 12, ProteinContent 5.1 g, FatContent 25.9 g, Calories 646 cal, SodiumContent 268.0 mg, FiberContent 2.9 g, CholesterolContent 0 mg
More about "soy free cupcakes recipes"
STRAWBERRY CUPCAKES RECIPE (WITH FRESH STRAWBERRIES) | KITCHN
From thekitchn.com
Total Time 3300S
Category Cake, Dessert, Snack, Baked good, Cupcake
Calories 646 cal per serving
- Dollop the frosting onto the cupcakes, or transfer to a piping bag fitted with a tip and pipe onto the cupcakes. Garnish each cupcake with a strawberry half.
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