Chocolate Cake!!

Going dairy and soy free for your little one means that you will have to make just about everything from scratch. As a chocoholic, I tried baking several dairy/soy free cakes and brownies. Most of them weren't worth the calories but this cake definitely is. You can even slice the cake and save the slices in wax paper in the freezer. I would defrost a piece every night after the kids went to bed- what a treat!

Dairy free/ Soy free Chocolate Cake

Ingredients

2 cups sugar

1-3/4 cups all-purpose flour

3/4 cup Cocoa Powder

1-1/2 teaspoons baking powder

1-1/2 teaspoons baking soda

1 teaspoon salt

2 eggs

1 cup almond or rice milk

1/2 cup canola oil

2 teaspoons vanilla extract

1 cup boiling water

Directions

. Heat oven to 350°F. Grease and flour two 9-inch round baking pans. 


. Stir together sugar, flour, cocoa, baking powder, baking soda and salt in large bowl.

. Add eggs, milk, oil and vanilla; beat on medium speed of mixer 2 minutes.

. Stir in boiling water (batter will be thin). Pour batter into prepared pans. 


. Bake 30 to 35 minutes or until wooden pick inserted in center comes out clean.

. Cool completely.

CHOCOLATE FROSTING



1/2 cup Earth’s Balance soy free spread

2/3 cup Cocoa
Powder

3 cups powdered sugar


1/3 cup Almond or rice milk


1 teaspoon vanilla extract



Melt Spread. Stir in cocoa. Alternately add powdered sugar and milk, beating to spreading consistency.
 Add small amount additional milk, if needed. Stir in vanilla.