Non-Egg Dairy-Free Chocolate Cake. Moist Dairy-Free Chocolate Cake Recipe: Enjoy this recipe made with dairy-free sour cream and strong brewed coffee. Dairy-Free Lemon Cake Recipe: It's glorious what the juice and zest of one lemon can do in this basic cake. Dairy-Free White Cake Recipe: If you leave out egg yolks, you can.

This post is sponsored by Almond Breeze. This chocolate cake is gluten, egg, and dairy free. Making this a recipe that everyone can enjoy! You can have Non-Egg Dairy-Free Chocolate Cake using 13 ingredients and 12 steps. Here is how you achieve it.

Ingredients of Non-Egg Dairy-Free Chocolate Cake

It's 100 grams of Oatmeal.
Prepare 240 ml of Non-flavored soy milk.
You need 60 grams of Raw beet sugar (or regular white sugar).
Prepare 1/3 tsp of Natural salt.
Prepare 30 grams of Walnuts.
Prepare 30 grams of Raisins.
It's 2 tbsp of Rum or other liquor.
It's 90 grams of ★Cake flour.
You need 8 grams of ★Baking powder (aluminium-free).
It's 15 grams of ★Unsweetened cocoa.
It's of For decoration.
You need 2 of batches Dairy-free Chocolate Cream.
It's 1 of Walnuts.

You'll also find that the use of chocolate non-dairy milk gives this cake a moist, rich texture that will bring everyone back for seconds. The very best chocolate cake (the second) that just so happens to be vegan. This recipe is eggless and dairy-free, making it a great recipe pantry staple. Cakes & Mini Cakes Chocolate Cakes Gluten Free Cakes Vegan Cakes Dairy Free Egg Free Gluten Free Nut Free Soy Free Vegan.

Non-Egg Dairy-Free Chocolate Cake step by step

Line the cake tin with baking paper. Roughly chop the raisins and flavour with the rum. Roast the walnuts in a oven toaster for 5 minutes and roughly chop..
Pulverize the oatmeal in a food processor. Fill the steamer with water and set over heat..
Put the soy milk, sugar, salt, raisins, walnuts, and oatmeal in a bowl and mix well to allow the oatmeal to absorb the liquid ingredients..
Sift in the ingredients marked with ★ and, using a rubber spatula, fold the mixture together until it's no longer powdery and has an even texture..
Pour the mixture into the cake tin. Make a slight dent in the center of the mixture using a spatula..
Once the steam starts rising from the steamer, place the cake tin inside and steam on high heat for 30 minutes. Test to see if the cake is done by inserting a skewer into the center. If it comes out clean, it's ready. This completes the fluffy sponge..
Once cooked, remove the sponge from the tin and leave to cool. Slice away any parts of the top of the cake which have expanded too much (you can use these slices for taste testing ♪), then slice the cake into 2 layers. I recommend using a wet knife for easy cutting..
Once the sponge has completely cooled, decorate with the dairy-free chocolate cream..
To decorate: Spread the chocolate cream over the top of one layer of sponge, then sandwich the other layer on top of that..
Spread cream over the top of the cake and even it out with a spatula. Lift the cream, a dollop at a time, over the sides of the cake, then evenly spread it all the way around..
Use the leftover cream to fill in any gaps and smooth everything out with a fork or spatula. Decorate with walnuts to finish..
When cutting to cake, it's easiest to use a wet knife. Clean the knife after each cut to get a nice, neatly sliced cake..

So what I did is make a super concentrated ganache, by pouring a relatively small amount of boiling hot coconut cream over a whole lot of chocolate. This dairy and egg-free chocolate cake is the perfect vegan recipe for an indulgent treat or for serving up for a special occasion. While the cake is cooking make the icing. Sieve the cocoa powder and icing sugar into a large bowl. Add in the dairy-free margarine and vanilla extract and use an electric.