Dear Readers,
Looking for a cake recipe that doesn't have eggs or dairy..here is the recipe for you. Also, this is great for anyone that wants a cholesterol free dessert. I made this cake today for a family picnic and everyone loved it. The cake was very moist and tender. the icing was slightly sweet and smooth. The cake was easy to frost and the icing glided perfectly over the cake. Enjoy!
INGREDIENTS:
1-1/2 cups unbleached flour
3/4 cup sugar or other sweetener
1/2 tsp. Salt
1 tsp. Baking soda
3 tablespoons cocoa powder
1 tsp. vanilla
1/3 cup canola oil
1 tablespoon vinegar
1 cup cold water
INSTRUCTIONS:
Preheat the oven to 350 degrees. Combine the flour, sugar, salt, baking soda, and cocoa powder in a bowl and stir with a fork until mixed. Make a well in the center and add the vanilla, oil, vinegar, and water. Stir with a fork until well mixed. Pour into a 9x9-inch baking dish (or cupcake pan), and bake in the preheated oven for 30 minutes, until a toothpick inserted in center comes out clean.
Cool completely, then frost with Chocolate Cream Frosting (below).
Chocolate Cream Frosting
Makes enough for one 9-inch cake or 8 cupcakes
INGREDIENTS:
2 tablespoon softened margarine (Earth Balance)
1-1/3 cups powdered sugar
1/3 cup cocoa
1/2 teaspoon vanilla
2-4 tablespoons water
INSTRUCTIONS:
Cream the margarine in a small bowl then add the sugar, cocoa, vanilla, and enough water to make a thick but spreadable frosting.
** I doubled the recipe and poured the batter in three 8 inch cake pans** To ice this three layer cake I tripled the icing recipe**
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