Chocolate Cake – for those with Dairy Allergies
This chocolate cake recipe has been circulating for years, going by different names such as, “Wacky cake” and “One Bowl Cake”. What makes it “wacky” is that there are no eggs or butter in it, and yet it is delicious! For those with dairy allergies, this dessert may be a “god-send”.
Since we’re talking about healthier desserts this month, one important way to watch what we eat, which we cannot overlook is – PORTION CONTROL! One way to “have your cake and eat it too” is to make smaller quantities which allow you to indulge – but only once. This cake won’t leave you with huge leftovers. This recipe makes a small 8″ X 8″ cake, just enough for your family to have a small piece and it freezes well so you if you do have leftovers, you can save them for another day.1/2 tsp. Salt
Add to the above bowl and beat for 2 minutes: 1-1/2 cups HOT water (or coffee) 1/3 cup Vegetable Oil 1 tsp. Vanilla Extract
Pour the batter into a parchment lined 8″X8″ pan and bake in 350 degree oven for 35-40 minutes until it tests done in the center. Cool on a rack. Level the top if necessary with a long, serrated knife. Run a knife around the edges of the pan and tip the cake over onto a cake stand or serving plate. If you have a dairy allergy dust cooled cake with powdered sugar, or ice with your favorite frosting.I used this Old Fashioned Chocolate Icing: (CONTAINS DAIRY) Measure in mixing bowl and combine: 2-1/2 cups Powdered Sugar 1/2 cup Cocoa Powder 3 Tabl. Butter, soft 1 tsp. Vanilla 1/2 tsp. Salt
While beating, add small amounts of milk at a time to reach a nice creamy, spreadable consistency:
1/4 – 1/2 cup Milk