Dairy Free Chocolate Cake

Having allergies can be very frustrating at times. As previously mentioned in my Breastfeeding and Food Allergies post, I had to eliminate dairy, soy and tomatoes from my diet. One huge challenge is getting your sweet tooth fix when most sweets contain things like milk and/or soy. We can’t just run into the store and pick up a sweet little treat anymore. Don’t think though that you can never enjoy a little sweet treat here and then again.

Curing my chocolate craving has been the biggest challenge though. Finding pure cocoa powder is almost non-existent. I did however mange to find the brand Wilderness Family Naturals at Whole Foods. With my new find I was now ready to bake my first ever dairy and soy free chocolate cake.

I found and adapted a rich, moist and delicious chocolate cake recipe from Ashley Adams. I made this cake for Easter and everyone loved it. Now I would love to share this amazing recipe with you to get your chocolate fix covered!

Prep Time: 15 minutes

Cook Time: 60 minutes

Total Time: 1 hour and 15 minutes

Ingredients:

2 ¾ cups white flour

1 cup cocoa powder

1 tsp. baking soda

½ tsp. kosher salt

1 ½ cups Earth Balance “Buttery” Spread

2 ½ cups raw sugar

4 large eggs

1 ½ cup almond milk

¼ cup maple syrup

2 tbsp. vanilla

Directions:

1. Preheat the oven to 350 degrees and grease a cake pan.
2. In a medium-sized mixing bowl, sift together the flour, cocoa powder, baking soda and salt.
3. In the bowl of a stand mixer, combine the “butter” and sugar. Mix on high speed until fluffy.
4. Add the eggs into the stand mixer one at a time.
5. Next add the almond milk, maple syrup and vanilla.  
6. With a wooden spoon stir in the dry ingredients until both wet and dry are combined.
7. Pour the cake batter into the prepared cake pan and bake for 60 minutes.
8. Allow the cake to cool completely.
9. Enjoy!