dairy free choc cake

Little_Vics

Hello!

I need to make a 'dairy free' chocolate cake this weekend. The chap I'm making it for is fine if I use 70% choc in it - he just can't stomach marge/butter/cream

Do any of you OS-ers have tried and tested recipes? There are loads I've found online, but I've only got one shot to get it right!

Thanks heaps

xLV

[Deleted User]

Hi LITTLEVICS -

Vegan Chocolate Sponge.

8 oz S/R wholemeal flour
8 oz dark brown sugar
3 tablespoons cocoa powder
4 fl oz soya oil
1/4 pint soya milk
1 tablespoon of either plain soya yoghurt or coconut cream
1 dessertspoon cider vinegar
1 oz dairy free high cocoa content dark chocolate
Cherry jam to fill the cake.

oil 2 x 8" sandwich tins and line with baking parchment. Pre heat oven to 180degC/160degFan/350 degF/Gas Mk 4. Place all the cake ingredients except the chocolate in a food processor and blend well. Coarsly grate the chocolate and add to the cake mix. Divide equally between the two tins and bake for 25 - 30 minutes until a skewer comes out clean. Cool a little then turn out on to a rack to cool. Sandwich the cooled cakes together with cherry jam and shake a little icing sugar over the top.

Hope that's useful, Cheers Lyn.

SpikyHedgehog

Chocolate cake
115g/4oz caster sugar
4 tsp cocoa powder (or carob powder)
½ tsp salt
170g/6 oz plain flour
¾ tsp bicarbonate of soda
90ml/3floz vegetable oil
1 tsp vanilla essence
2 tsp cider or wine vinegar (or malt vinegar)
200ml/1/3 pint cold water

• Preheat oven to 350°F /180°C/ Gas Mark 4, grease & line 2 sandwich tins.[FONT=&quot][/FONT]
• Mix thoroughly sugar, cocoa, salt, flour and bicarbonate of soda in a large mixing bowl.[FONT=&quot][/FONT]
• Add the oil, vanilla essence and vinegar, and pour cold water over the mixture.[FONT=&quot][/FONT]
• Combine well with a spatula but do not beat.[FONT=&quot][/FONT]
• Pour into prepared sandwich tines and bake for 30 minutes, or until cakes spring back when lightly pressed.[FONT=&quot][/FONT]
• Leave to cool on rack for 10 minutes before removing from tins, leave to cool thoroughly.[FONT=&quot][/FONT]

[FONT=&quot] [/FONT]
Make chocolate icing while cake is cooling
Chocolate icing
55g/2oz margarine
30g/1oz cocoa powder (or carob powder)
4tbls soya milk (or rice milk or oat milk or cows milk)
140g/5oz sugar 1 tsp vanilla essence

1. Combine first 4 ingredients in a saucepan and slowly bring to boil, stirring continuously.
2. Boil for 1 minute.
3. Remove from heat and add vanilla essence, leave to cool beating from time to time.
4. Make sure it is completely cool before putting on cake as it needs to be thick enough that it doesn’t run off the cake!

I sandwich the cakes together with vanilla butter cream, made from margarine, vanilla essence, little soya milk & icing sugar, beating together until thick… but I don’t measure it out so don’t have quantities!

westcoastscot

mine's a bit more basic, but tasty!

6 oz vegan marg, 6 oz white sugar - creamed together
12 oz self raising flour
soya milk to mix (needs to be consistency that it drops slowly of the spoon when you hold a spoonful up over the bowl

bake 180 degrees for about 30 mins either in one tin or two - it fits nicely in a loaf tin.

butter icing if you want it - 5 oz icing sugar, 3 oz cocoa power, 4 oz vegan marg - mix together. Either put on top of a loaf tin cake and add sprinkes (dairy free) or sandwich cake and just dust the top with icing sugar

bossymoo

I just subbed in vitalite when baking for my dd who was milk intolerant. So just a normal sponge mix, with cocoa powder, and vitalite instead of butter.

Vitalite is no good for butter icing though, too wet. Ask me how I know

Little_Vics

amazing guys - thank you!!

I quite fancy making this though - http://www.bbcgoodfood.com/recipes/1356/dark-chocolate-and-orange-cake

Any idea what I can substitute the ganache for?

ALIBOBSY

I made the olive oil chocolate cake from Nigellas new book as OH got it from the book club for me (was supposed to be for crimbo, but he can't wait to give you things lol)

The recipe is online here http://www.bbc.co.uk/food/recipes/chocolate_olive_oil_cake_44817
I used flour not ground almonds and it was so light I couldn't believe it. It wasn't too in you face chocolatey and very moist. Really yummy and we finished the whole cake by this afternoon lol-kids loved it.

Ali c

daisiegg

Little_Vics wrote: »

amazing guys - thank you!!

I quite fancy making this though - http://www.bbcgoodfood.com/recipes/1356/dark-chocolate-and-orange-cake

Any idea what I can substitute the ganache for?

Soya milk, dark chocolate and a bit of maple syrup makes fab ganache. I have a recipe but only in American cups measurements...I think it's about a quarter of a cup of soya milk, heat it until it's bubbling, take off the heat, add dark chocolate (100g?), stir in using a spatula until the chocolate melts, add two tbsp of maple syrup and stir in. Let cool for a while before icing the cake.

Waffle_On

I make dairy free cakes using Stork or Vitalite, and normal cocoa powder is fine if you want it chocolatey. Just use any 'normal' cake recipe. If it calls for milk, I tend to use water rather than soya milk and it comes out fine.

Little_Vics

quick update - made the chocolate orange one I posted the link to, and found some lactose free cream to make the ganache. It is ABSOLUTELY scrummy.

kippers

Waffle_On wrote: »

I make dairy free cakes using Stork or Vitalite, and normal cocoa powder is fine if you want it chocolatey. Just use any 'normal' cake recipe. If it calls for milk, I tend to use water rather than soya milk and it comes out fine.

I also use normal recipes but I use 'pure' margarine instead of butter. This marg is great to use instead of butter in butter icing too