So moist and so delicious.
(also this is me preparing to see if I can cut out eggs and dairy from my diet..)
No Dairy Chocolate Cake
★★★★★
Makes: 12 to 16 | Difficulty: Easy
Ingredients:
• 3 cups (750 mL) all purpose flour
• 2 cups (500 mL) granulated sugar ((1 3/4 c palm sugar)
• 2/3 cups (150 mL) cocoa powder
• 2 tsp (10 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) cold coffee or water
• 1 cup (250 mL) vegetable oil
• 2 tsp (10 mL) vanilla
• 3 tbsp (45 mL) cider vinegar
Directions:
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.
Nutritional Info:
Per each of 16 servings: about cal 312 pro 3g total fat 14g sat. fat 1g carb 45g fibre 2g chol 0mg sodium 231mg potassium 134mg % RDI: calcium 1 iron 12 folate 22
Source: http://www.canadianliving.com/
Sent from Paprika Recipe Manager
★★★★★
Makes: 12 to 16 | Difficulty: Easy
Ingredients:
• 3 cups (750 mL) all purpose flour
• 2 cups (500 mL) granulated sugar ((1 3/4 c palm sugar)
• 2/3 cups (150 mL) cocoa powder
• 2 tsp (10 mL) baking soda
• 1/2 tsp (2 mL) salt
• 2 cups (500 mL) cold coffee or water
• 1 cup (250 mL) vegetable oil
• 2 tsp (10 mL) vanilla
• 3 tbsp (45 mL) cider vinegar
Directions:
In large bowl, whisk together flour, sugar, cocoa powder, baking soda and salt. Whisk in coffee, oil and vanilla. Stir in vinegar.
Prepare pans as per below. Pour in batter, smoothing top.
Bake in 350°F (180°C) oven until cake tester inserted into centre comes out clean (see below for times).
Let cool for 10 minutes. Invert onto rack and remove pan. Remove paper; let cool completely.
Metal Pan Size:
One 13- x 9-inch (3.5 L) cake pan; Grease and line with parchment paper; Bake 30 to 35 minutes.
Metal Pan Size:
Two 8-inch (1.2 L) or 9-inch (1.5 L) round cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
Two 8-inch (2 L) or 9-inch (2.5 L) square cake pans; Grease and line with parchment paper; Bake 20 to 25 minutes.
Metal Pan Size:
24 muffin cups for cupcakes; Grease or line with paper cups; Bake 18 to 20 minutes.
Nutritional Info:
Per each of 16 servings: about cal 312 pro 3g total fat 14g sat. fat 1g carb 45g fibre 2g chol 0mg sodium 231mg potassium 134mg % RDI: calcium 1 iron 12 folate 22
Source: http://www.canadianliving.com/
Sent from Paprika Recipe Manager
I must say, these are soooooo delicious!