Chocolate Cake Dairy Free Recipes

Steps:

• Place first 4 ingredients in mixing bowl and beat for 3 minutes on high.
• Combine dry ingredients and add alternately with water to creamed mixture.
• Pour into 2 greased and cocoa powdered 9-inch round baking pans.
• Bake for 30- 35 minutes at 350°F.
• Let cakes cool for 10 minutes, invert onto wire racks to cool completely.
• Frost, glaze or dust with confectioners' sugar.

Steps:

• Preheat the oven to 220C/fan
• Blend together the spread and the sugar until the mixture is consistent. Sieve in half of the flour and mix. Then add two of the eggs one at a time while continuously beating the mixture. Add the remaining flour and the chocolate powder. Add the remaining egg.
• grease two round cake tins with some of the spread then divide the mixture equally between the two.
• Put cake in the oven for 20-30 minutes. Once cooked remove from tins and leave to cool on a cooling rack for 30 minutes.
• while the cake is cooling mix together the spread for decorating and slowly mix in icing sugar, tasting it every so often until you reach the desired sweetness. Then add a tbsp of chocolate powder to make the butter icing chocolatey.
• Once the cake is cool use the butter icing to stick the two layers together and then cover the top and side of the cake with the rest. Stick on all of your favourite treats. (a personal favourite is Carob chocolate mini eggs)

Steps:

• Cake: Preheat oven to 350°F. Brush two 8-inch round cake pans with oil. Line bottoms with parchment rounds; brush parchment. Dust with cocoa, tapping out excess. In a large bowl, whisk together flour, cocoa, granulated sugar, salt, baking powder, and baking soda. Whisk in eggs, almond milk, coconut oil, 1 cup warm water, and vanilla until smooth. Divide batter evenly between pans.
• Bake until tops spring back when lightly pressed, 35 to 40 minutes. Let cool in pans 10 minutes, then turn cakes out onto a wire rack, remove parchment, and let cool completely.
• Frosting: Place chocolate in a large heatproof bowl. Bring coconut milk to a boil in a saucepan. Pour over chocolate; let stand 2 minutes. Stir until smooth. Stir in confectioners' sugar until smooth again. Refrigerate, stirring a few times, until thickened and cool, about 30 minutes. Beat in a mixer fitted with the whisk attachment on medium-high speed until light and fluffy, about 2 minutes. Use immediately, or store in an airtight container at room temperature up to 2 days; beat again before using.
• Cake and Frosting: Trim tops of cakes flat; split in half horizontally. Brush jam evenly over split sides of layers. Spread 3/4 cup frosting evenly over split side of a bottom cake layer (reserve other bottom layer for top of cake). Stack with next layer; spread with 3/4 cup frosting.
• Repeat with remaining cake layers, placing reserved bottom cake layer on top, untrimmed-side up. Spread remaining frosting evenly over top and sides of cake. Decorate top with raspberries and coconut. Cut into wedges and serve.

Steps:

• Mix cocoa powder and margarine in saucepan, stirring constantly over low heat until well blended.
• Stir in sugar and vanilla until crumbly.
• Add 1 tsp of water at a time until glaze pours well, add more water if necessary.
• Pour quickly over top of cake or spread evenly.
• Make enough for a 9 inch layer cake.