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Dairy and Egg Free Chocolate Wacky Cake

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I love chocolate.  And I know I’m not alone in this love of mine!!  I can’t imagine anything standing in the way of chocolate in my house, not even a food allergy!  I count myself very blessed that well before we ever had a son with food allergies, my family’s favorite chocolate cake recipe was dairy and egg free!  This has been the traditional birthday cake for years because it is so delicious and moist.  Once we found out about food allergies, we were elated that we could still use our beloved chocolate cake recipe.  The only tricky part was to make sure we had an equally delicious frosting recipe.  With a bit of trial and error, we achieved chocolate cake and frosting bliss.

Here is our beloved Wacky Cake Recipe.  I promise it will not disappoint.

Chocolate Wacky Cake

This is our family's favorite birthday cake recipe and it happens to be a perfect dairy-free egg-free dessert. It is one of the most moist chocolate cakes you'll ever eat! It tastes great with the frosting below but it is also delicious with store-bought Pillsbury chocolate or vanilla frosting (it's dairy free believe it or not!) if you don't want to make your own.  For decorating and piping we often use a dairy-free buttercream frosting.

Course Dessert
Cuisine American
Keyword best dairy free cake, best egg free cake, birthday cake, bisquick pancake, chocolate cake, cupcakes, dairy free cake, easy, egg free cake, favorite chocolate cake, vegan, wacky cake
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 20 servings or 24 cupcakes
Author Christine George

Ingredients

Cake Ingredients

  • 3 cups flour
  • 1 1/2 cups sugar
  • 6 TBSP cocoa
  • 2 tsp baking soda
  • 1/2 tsp salt
  • 2/3 cup oil
  • 2 TBSP vinegar
  • 2 tsp vanilla
  • 2 cups cold water

Vanilla Frosting (if decorating or piping use dairy-free buttercream instead):

  • 1/4 cup Earth Balance Buttery Spread (or Earth Balance Stick)
  • 1 tsp vanilla
  • 2-3 cups powdered sugar, sifted
  • dash of salt
  • 3-5 TBSP soy or coconut milk

Instructions

  1. Preheat oven to 350 degrees. Grease and flour one 13x9 inch pan.
  2. Sift dry ingredients into a large bowl. Make 3 indentations in the dry mix.
  3. Add oil, vinegar, and vanilla by pouring each one into it's own indentation in the dry mix.
  4. Pour 2 full cups of cold water over all and mix with a whisk or hand mixer until batter is smooth. The batter will be thin. Pour batter into 13x9 pan and bake 25-30 minutes or until toothpick in the center comes out clean.  For cupcakes, line muffin pan with cupcake liners.  Fill 2/3 full and bake at 350 degrees for 15-20 minutes.

  5. Top with frosting of choice or use this vanilla frosting recipe.

Vanilla Frosting:

  1. Using a mixer, mix Earth Balance butter, vanilla and 2 cups powdered sugar.

  2. Add 3 Tablespoons of soy or coconut milk gradually and mix well. Add more powdered sugar if frosting is too runny or more milk if frosting is too thick.

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