|Toddler approved! The Imp enjoys his 2nd birthday cake.|
This post also features this cake (with photos), in our life pre-non-dairy. So easy a toddler can make it!
The recipe below makes one layer in a 8 inch square or round pan. For two layers, make the recipe twice. For three, make it three times, etc. For a larger cake like the one pictured in this post, double the recipe and bake each layer in a 13 x 9 inch pan.
I haven't tried it, but I'm sure you could make cupcakes with this recipe too - the cooking time would be much shorter.
Anyway, on to the ingredients:
1 2/3 cups flour
1 cup packed brown sugar
1/4 cup pure baking cocoa powder (I like
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil (I use canola)
1 teaspoon white vinegar
1 teaspoon vanilla
Heat oven to 350 degrees F.
And here's why it's so easy. Mix all the dry ingredients with a fork right in the cake pan - ungreased. Then stir in all the wet ingredients. When well mixed, stick it in the oven for about 30 - 40 minutes. Voilà.
That's the recipe more or less as it appears in the book. I often have a heavier hand with the cocoa powder, using 1/3 of a cup - how can cake be too chocolatey, I ask you? Also since I'm not a fan of super-sweet, I go a bit lighter on the sugar - a scant cup, unpacked.
My oven tends to run a bit hot, so I start checking it at the 25 minute mark. When a toothpick inserted in the centre comes out clean, it's done. Baking too long will result in a dry, crumbly cake. So don't do that!
I usually make 2 - 3 layers at once, then assemble them with jam and/or fresh fruit as a filling between the layers and pour melted chocolate chips (the Safeway Organic brand chocolate chips are a rare dairy-free option) thinned with soymilk over the top as a ganache-style frosting.
I am, however, looking for good dairy-free frosting recipes. Suggestions welcome!