Dairy Free Chocolate Cake and Muffins
November 16, 2016
Almost the same as above, with margarine and soy milk and some quantity adjustments. The taste and look are much the same. Can also be made into about 20 muffins. Our customer Shelley Graham makes these for her family, using paper patty pan liners inside the usual muffin tins. She then freezes them individually, wrapped in plastic wrap.
- Prep: 15 mins
- Cook: 1 hr
1Mix cocoa and boiling water and stir well. Leave to cool while you assemble the rest of the cake.
2Cream margarine and sugar with the vanilla.
3Add eggs one at a time, beating well after each addition.
4Add flour, baking powder and baking soda along with milk, and mix well.
5Add cocoa mix and blend thoroughly.
6Bake in a lined 25cm round cake tin or 20x30cm greased and floured glass baking dish for 45-60 minutes at 180C, or until a skewer comes out clean.
7Serve either dusted with icing sugar or with peppermint flavoured icing (check that your icing sugar has maize cornflour in it rather than wheat!!)
3/4 cup soy milk (yes, it is less than in the first recipe – the margarine seems to make for a wetter blend). Be careful with the breed of soy milk you use, because some of them have barley in them, and some have wheat maltodextrin. Whether you can tolerate these or not depends on your individual sensitivity.